Our Head Chef creates seasonal menus using the best produce he can get his hands on. He has carefully chosen suppliers who fit the needs and follow the same principles that we at Bumpkin are so proud of.

Most of our meat comes from Frank Godfrey, one of the few London butchers licensed to sell pure-bred Aberdeen Angus beef! Run by the same family for 4 generations they place great importance on animal welfare and all the meat is free-range and free of additives and antibiotics. The majority of our fruit and vegetables are locally grown in fields at Secretts Farm. We love them because they don’t use any chemicals or pesticides.

Bumpkin Recipes:

Bloody Mary

½ fresh tomato
2 slices chilli (seeds included)
2 turns salt and pepper
4-5 basil leaves
10ml fresh lemon juice
10ml fresh orange juice
10-15ml Worcestershire sauce
50ml vodka (our house Green Mark Wheat)
100ml approx tomato juice
Muddle tomatoes, chillies, salt and pepper and basil in a boston glass, Add lemon juice and orange juice and Worcestershire sauce, turn. Add vodka, turn. Pour into highball over ice

Garden Pea and Mint Soup
1 kilo fresh peas – keep handful aside for garnish
1 kilo frozen peas
Bunch of fresh mint
2 large potatoes, peeled and quartered
4 banana shallots, finely diced
2 leeks, diced
2 spring onions, chopped
Olive oil
Salt and pepper
Vegetable stock or water
Sweat off potatoes, leeks, spring onions and banana shallots, in olive oil until tender, add fresh peas, sweat for a further 5 minutes, add frozen peas, sweat for another 5 minutes. Add salt and pepper to taste.
Add vegetable stock, and bring to boil. Boil for 10 minutes. Add fresh mint, then blitz in food processor / blender. Or a stick blender can be used.

Once blended, adjust seasoning.

For press enquires please call Anouschka at Bacchus PR
on 0208 968 0202 or email anouschka@bacchus-pr.com

“…I can think of few things I would rather do on a Sunday afternoon than chill out here and eat roast pork, neeps and tatties.”

Terry Durack,
The Independent on Sunday

“In the first floor restaurant, four of us ate velvety Jerusalem artichoke soup, pan-fried, soft and squishy chicken livers and walnuts with balsamic vinegar (absolute knock-out)”

Jeremy Wayne,
The Guardian

“This is a savvy country bumpkin who has come to Notting Hill.”

Fay Maschler,
Evening Standard

“If only you could get food like this in the real country”

Feargus O’Sullivan,
The London Paper

“Bumpkin offers good fresh food”

Charles Campion’s London Restaurant Guide 2008

“country meal with a twist of London hippiness... you won’t want to leave”

Zagat Survey 2008

“groovy hangout offering good, staple British fare”

Harden’s London Restaurants 2008

“top-notch produce shining through”

Good Food Guide 2008

“charming staff and generally friendly atmosphere”

Time Out Eating and Drinking 2008

“...staff are beyond lovely. If you still haven't been, shame on you. ”

The Hill, September 2007