Young’s pub focuses on British seasonal classics after refurb

Richard 1st, in Greenwich, is claiming to showcase the best of seasonal fare, with the emphasis on keeping it local whenever possible.

Starters feature the likes of a chilled Bloody Mary tea with horseradish croutons (£4); fennel crusted squid served with chilli, lime and coriander and a herby crème fraîche (£6); and salt beef and smoked potato croquettes with pickled cabbage (£6).

Main dishes include a classic ale battered haddock with triple cooked chips, mushy peas and tartar sauce (£12); Drings Cumberland sausage, bubble and squeak with onion rings and ale gravy (£11); and lighter summery dishes such as red quinoa, pomegranate, broccoli, pumpkin seed and smoked beetroot with avocado salad (£8.50).

Sunday roast options include a treacle-cured sirloin of beef (£14); smoked pork belly with baked apple and crackling (£13); or lemon and thyme chicken with stuffing and bread sauce (£13).

Sharing boards​

Available to lunchtime diners are sandwiches and sharing boards – an example of which is the Baked Somerset Camembert board, with smoked garlic, rosemary, pickles and sourdough bread (£12).

A Royal Ploughman’s platter, meanwhile, comes complete with black pudding Scotch egg, Oxsprings cured ham, pork pie, Butler’s Secret cheddar, radish, apple, celery and piccalilli (£13.50)

On the desserts menu is signature dish the Lionheart – claimed to a decadent makeover of the classic Lion Bar, with chocolate, rice crispy bits and caramel (£6).

There’s also a selection of cheeses from the Cheeseboard Company, which is located down the road from the pub.

Run by manager Mark Gourdie with head chef Daniel Neatu in charge of the kitchen, the Richard 1st attracts both locals and tourists. The pub’s refurbishment included a new conservatory, which hosts quiz nights every Tuesday and live acoustic sessions on Sundays, while the revamped garden area is now suitable for diners.

The pub, which also offers 16 craft ales and an extensive selection of wines, plans to run one-off craft beer and cheese-matching masterclasses.