The Cornwall Project, who run the kitchens at Adam and Eve in Homerton and the Three Crowns in Stoke Newington, is in charge of the classic Fitzrovia boozer Newman Arms. The pub has been around since 1730 and it’s been given a fresh lick of paint but other than that not much has changed, including the cosy wood-panelled dining room upstairs where the full menu is served – downstairs are pub snacks such as Cornish pasties and Scotch eggs.
Matt Chatfield’s The Cornwall Project has been working with independent Cornish producers for years supplying some of London’s top restaurants, and the menu at Newman Arms is also all about showcasing the best of what Cornwall has to offer. The small menu changes frequently and we absolutely loved everything on there; best of the starters had to be the mackerel, fermented gherkin and borage but duck hearts with white beetroot was also very impressive as was the tomato salad with a crack-like addictive soy vinaigrette.
It would be hard to pick a favourite from the mains, but the tender roast lamb rump with seaweed sauce was definitely a contender. We also had crispy pork belly with roasted heritage carrots, pickled shiitake and confit garlic and a meaty piece of monkfish with grilled fennel and smoked pink fir potatoes which were both equally as good.
Newman Arms feels like The Cornwall Project’s best venture yet, with a menu that really shows what they’re all about.