The pub’s menu is a perfect mix of rustic classics and modern techniques, a shining example of gastropub cuisine.
Dishes on the daily-changing menu have, in the past, included curried roast onion squash soup and toasted walnuts; bitter leaves, clementine, ricotta and almonds; and goose rillettes, toast and pickles for starters.
Mains have consisted of roast onion squash, freekeh, Jerusalem artichoke and chestnut dressing; hake, poached salsify, spinach and black garlic butter; and lamb rump, cavolo nero, pearl barley and anchovy.
For afters, choices have included orange posset with an oat crumble; chocolate cake, peanut buttercream and praline; and hazelnut and pear tart with crème fraíche.
The Drapers Arms, which holds a Michelin Bib Gourmand, is also host to Glandstonebury, an annual celebration of offal cookery that sees some of the capital’s top chefs collaborate on a variety of dishes showcasing less glamorous but no less tasty cuts.
The pub happily caters to private parties and offers a range of feasting menus for groups.
