harwood_arms
Cuisine: Gastropub
Price:    pound pound pound_grey
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Verdict based on 10 critic, 2 blogger and 5 user reviews and awards
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Address: 27 Walham Grove, London SW6 1QP

Website: Visit restaurant website

Telephone: +44 20 7386 1847

Michelin starred Fulham pub serving carefully sourced British produced from the signature scotch egg to creative game and venison dishes

This restaurant has 1 Michelin Star

Latest reviews of Harwood Arms

LisaMarkwell

Lisa Markwell, The Independent

21 September 2014

None of this will come as a surprise to you if you’re a Michelin camp-follower but for me it’s a most blissful harmony of relaxed setting and stellar food. Generous, too. Three big pieces of fish, lots of verdant, herby sauce and hefty, tender artichokes…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

14 January 2013

The food was of the same high standard, with excellent roe deer and a carefully cooked sea bass main course the highlights, as well as the iconic venison Scotch egg, which The Harwood has made its own. The game in particular at The Harwood is as good as at any restaurant in London…

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Warm ‘salad’ of wood pigeon with creamed livers, bitter leaves and turnips was a full-flavoured delight. Next, cheek and jowl of Middlewhite pork with celeriac and white cabbage was Sunday lunch perfection…

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JayRayner

Jay Rayner (LM), London Magazine

15 October 2012

Those of us who venerate grouse like to do the last bit of battle ourselves; to have the whole bird on the plate, for breaking down. Here, the hard work has been done. It is served only as the breasts and legs (the latter served, admirably, claw on). But it is cooked brilliantly and all the other things with it do it justice, especially a salty bowl of creamed spelt and bacon…

Read full review »

What the Critics say

LisaMarkwell

Lisa Markwell, The Independent

21 September 2014

None of this will come as a surprise to you if you’re a Michelin camp-follower but for me it’s a most blissful harmony of relaxed setting and stellar food. Generous, too. Three big pieces of fish, lots of verdant, herby sauce and hefty, tender artichokes…

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Warm ‘salad’ of wood pigeon with creamed livers, bitter leaves and turnips was a full-flavoured delight. Next, cheek and jowl of Middlewhite pork with celeriac and white cabbage was Sunday lunch perfection…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

15 October 2012

Those of us who venerate grouse like to do the last bit of battle ourselves; to have the whole bird on the plate, for breaking down. Here, the hard work has been done. It is served only as the breasts and legs (the latter served, admirably, claw on). But it is cooked brilliantly and all the other things with it do it justice, especially a salty bowl of creamed spelt and bacon…

Read full review »
AA_Gill

AA Gill, The Sunday Times

12 April 2010

This stuff is made with an easy, relaxed, even jaunty accomplishment. It’s better than you’d reasonably expect in a gastropub, or, indeed, any rural restaurant in the Cotswolds…

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giles_coren

Giles Coren, The Times

3 April 2010

In general, gastropub food looks like what you get at my kitchen table. These artfully (if artfully-artlessly) arranged mini-boards would be too poncey for me to put down in front of friends at home. People would laugh. Delicious, but work-intensive…

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John_Walsh

John Walsh, The Independent

3 October 2009

This was an utterly satisfying lunch in coolly appealing surroundings: a menu that’s full of things you long to eat; cooking that perfectly balances the wholesome with the excitingly full-flavoured…

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hardens

Richard & Peter, Harden's

17 April 2009

Stick to the sort of fare that’s more obviously within the capacity of a gastropub-style kitchen, however, and it seems that you will find nothing to complain about at all…

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metro

Marina O'Loughlin (Metro), Metro

7 April 2009

I am still dreaming about a killer combo of venison sausage roll and flawless venison Scotch egg. Desert Island dishes both of them…

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matthew_norman

Matthew Norman (Guardian), The Guardian

7 February 2009

This restaurant – presided over by a seriously talented young chef, Stephen Williams, brought in from the Ledbury but with top gastropub experience at the Anchor & Hope and the Sutton Arms – is a triumph, with a strong zeitgeisty feel…

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The_Independent_Small_Logo

Terry Durack, The Independent

4 January 2009

This is exactly the sort of dining experience we need right now: a top trained chef dealing directly with country supplies and doing something twisty with it…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

14 January 2013

The food was of the same high standard, with excellent roe deer and a carefully cooked sea bass main course the highlights, as well as the iconic venison Scotch egg, which The Harwood has made its own. The game in particular at The Harwood is as good as at any restaurant in London…

Read full review »
PickyGlutton

The Picky Glutton, pickyglutton.com

6 February 2012

I couldn’t have been more blown away by the cheek and jowl of Middle White pork. The dense, slightly salty cheeks contrasted beautifully with the tender, fatty, herby and sweet bits of jowl…

Read full review »