Classic Pies and Proper Pints at Fitzrovia’s Iconic Newman Arms

The historic Newman Arms is one of London’s most legendary pubs, newly reopened after an exciting makeover, locals and fan alike rejoiced that the Fitzrovia landmark was finally open for business. Luckily, the sympathetic makeover means there’s no mistaking the perennial old-world charm the moment you walk through the door of this 200-year-old pub.

After all, this is the establishment where renowned literary figures including George Orwell and Dylan Thomas were among the many notable patrons. The pub originally opened in 1860, and it’s rich and storied past includes serving as an ironmonger’s, a candle-making shop, and even a brothel.

For a food writer, however, the glowing makeover notwithstanding, the highlight is the upstairs ‘pie room’ with a tempting selection of classic ‘pub’ starters, freshly made pies, all perfectly matched with a suggested pint – as tradition goes.

The upstairs dining area has been thoughtfully and romantically updated with plush banquette seating toward the back, freshly laid white linen tablecloths, all of which evokes the kind of intimate atmosphere that feels more like a private dining room than a restaurant.

As you wander through, the comforting ‘creaks’ underfoot suggest that while the pub has been refreshed, the bones of this legendary pub remain the same…thankfully.

I was early enough on this Saturday lunchtime booking to nab the table with its own unique nook – filled with light from the private window – this is a truly special part of the restaurant, and if you can request this table, I suggest you do; it does feel that extra bit special.

So, what shall I order?

Chicken Liver Pate

A rich, redolent scoop of chicken liver pate is one of the classic starters you never tire of…especially when done ‘right’ as is the case here. This is a pate which has been generously made with oodles of butter…and could I detect a good glug of brandy, there? The richness of the pate is stupendous, and best lavishly spread over the freshly toasted sourdough.

The pate is accompanied by a mound of shredded pickled onion which just cuts through the richness and adds a delicious bite and texture. I enjoyed the pate so much I barely noticed the onions…just my personal preference but this pate could have been served on a giant spoon, and I would have lapped it up.

Crispy Lamb Belly Scrumpets

I don’t about you, but the name ‘scrumpets’ is just too delicious a prospect to pass up, surely? If you’ve yet to try one of these fried little morsels they’re best described as being like a croquette, but without the potato filling. Instead, you’ll find a rich, savoury meat that has been slow-cooked, and then formed into nugget-sized shapes and deep-fried to a golden brown. Fancier nuggets, you could say.

Here the coating is perfectly crisp, with a soft lamb filling that is both sweet and earthy. The accompaniment of the tangy tartare sauce is matched well, along with a nicely thought through fresh pea salad.

Chicken, Ham Hock and Creamed Leek Pie and Aged Beef Shin and Rib Pie

There’s nothing more satisfying than the prosect of a homemade pie; it’s food that feels like a warm, generous ‘hug’ and judging by the smiles of my fellow diners, we were all in a mutual culinary agreement.

The pastry top of the pie arrived crisp and golden brown with that gratifying crunch to reveal a sumptuous, creamy filling: tender roast chicken, combined with soft, salty ham hock and the mild onion note from the leeks is a luscious and oh-so familiar combination. The filling is also plentiful, with that perfect ratio between filling and pie which is so often missing. Accompanying the pie is a generous mound of creamy mashed potato, a crunchy hispi cabbage, and a delightful ‘mini’ jug of gravy, which ties the whole meal together.

The aged beef pie was similarly devoured, with a deeply rich filling that warmed the proverbial ‘cockles’ on a cool autumn day. The beef cut in this case is shin, which is certainly the tougher cut, therefore it would have been braising for hours to attain this level of tenderness. The sauce, with its rich, nutty flavour is unabashed decadence – it’s how any great pie should be.

Black Velvet

For me, it’s always about the food but on this occasion, I couldn’t resist the ‘pull’ of a pint…pun intended! The Black Velvet drink is a recreation of Winston Churchill’s favourite tipple which is a mixture of Murphy and Pol Roger. Best of all, it’s served in a traditional silver tankard which makes it even more fun to enjoy.

It’s a rich, velvety drink with the slightly bitter taste from the stout, yet with an effervescence that comes from the sparkling wine. I think it’s one of those drinks that can certainly divide opinion, but it is an experience to try a drink that was so much beloved by Churchill himself.

Newman Arms Chocolate Cake

It almost feels a touch too decadent to order chocolate cake after a rich, savoury pie; yet I would be remiss if I didn’t partake of the house chocolate cake.

Presented without fuss, it’s a simple slice of darkly rich cake, topped with a tangy and sweet cherry jelly which beautifully compliments the rich, fudgy texture. It’s slightly gooey inside and made with the finest dark chocolate. If it’s feels too much for one, I suggest sharing with a friend and you won’t regret it.

The Newman Arms is Perfect for…

Cosy weekend lunches, a pie and a pint with friends, romantic evenings, mid-week lunches and catch-ups, pub-lovers’ get togethers, and gatherings with the family.

Anything else to know…

Yes, most definitely! If you head downstairs to the basement of the pub, you will find a snug, intimate space, perfect for a small gathering with friends and family. The room is designed for comfort: large sofas filled with throws and cushions, cute little lamps, plenty of tables for drinks…it’s ultimately feels like a home away from home.