Bob van den Oord, managing director at The Langham, said the hotel already has a very strong food and beverage offering, so wanted to offer something "completely different to anything they had done before".
He said the tavern was inspired by the “great British public houses of the past with a touch of luxurious elegance”.
“It was very important to us that the new venture would be a very democratic offering for both hotel guests and those in the local area,” van den Oord added.
“The modern British tavern was the perfect inspiration, combining a great sense of community and relaxed atmosphere with a strong, familiar offering of great food and drink that is accessible to everyone.”
Hearty British fare
The Wigmore food menu will offer hearty British fare with dishes that include a raised veal and ham pie, devilled lamb’s kidneys and paprika-glazed short ribs with bone marrow crumb.
The venue will have wines on tap, as well as cask ales and craft beers, including the Wigmore’s very own house Saison brewed in partnership with Bermondsey’s Brew By Numbers, together with cups of punch, house “hoptails” and a selection of classic mixed drinks.
The Langham, London, was opened in 1865 by HRH The Prince of Wales, later Edward VII, as Europe’s first “grand hotel” at the top of Regent Street.
The Wigmore is named after Robert Harley, Baron of Wigmore, Herefordshire, 1st Earl of Oxford and Earl Mortimer.
The Langham’s bars and restaurants include the award winning Palm Court, Artesian bar and Landau restaurant, all overseen by culinary icons Michel Roux Jr and his father Albert Roux.