Following a £1.5m refurb, 19th century public house Tulse Hill Hotel will reopen on 8 December as a neighbourhood restaurant-with-rooms. The restored Herne Hill venue will offer nine bedrooms, a restaurant, lounge and bar, as well as a 14-cover private dining room and a chef’s table that seats five.

Heading up the open plan kitchen, complete with robata grill and rotisserie, is Daniel Stevens (graduate of River Cottage and L’atelier des Chefs).

On the menu: boiled egg, crispy pig’s head and frisee; sea bass, pork belly and celeriac; spit roast chicken and truffle mayonnaise; Old Spot chop, faggots, sausage and sticky ribs and tail. For dessert there’s warm honey cake with milk ice cream, pistachios and lavender.

The Metropolitan Pub Company say they have been careful to keep many of the hotel’s original features, like signage and copper lanterns. The reclaimed 1920s bar will serve ales from London cask producers and craft brewery beers.

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