"The Wellington's asparagus comes with a rich, pale, silky and not over-eggy' sauce gribiche. On a freezing day at the tail end of winter, this seaside town certainly tests the prescription of one's rose-tinted spectacles."
"Stock and Topham have given it a lick of paint, framed French-themed prints and employed a typeface here and there that might suggest: We are not a Fuller's pub; please don't ask for Nobby's Nuts."
"The Wellington describes itself as a reimagined classic pub it has Meteor and Guinness on draft and guest IPAs with an emphasis on food."
The Wellington pub in Margate has gained popularity following a takeover by chef Billy Stock and Ellie Topham. Stock, known for his work at Sete and London's The Marksman and St John, emphasizes hearty, proper food. The pub features a nostalgic ambiance, serving dishes like asparagus with sauce gribiche and French onion soup. It offers a selection of drinks, including non-alcoholic shrubs. The Wellington aims to be a reimagined classic pub, blending traditional elements with a modern twist, appealing to both locals and visitors.
Read at www.theguardian.com
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