We go to great lengths to make sure we are able to offer a wide range of wines including fully sustainable, bio-dynamic or organic wines. 

We would like to highlight our English wines served by the glass and bottle during English wine week which takes place 25th May - 2nd June by celebrating it for the entire month of May, giving you plenty opportunities to sample.

Please ask for a taster of any wines on our specials board to see which is your favourite and support English wine.

BOOK HERE

GAME...SET... AND MATCH

SCREENS AVAILABLE IN SELECTED ROOMS...
Hold your party in our Private Dining Room in June or July and receive a complimentary round of sparkling wine on us on arrival.  

*Offer valid for groups of 20 or more dining on a set menu or 30 having canapés from 1st June – 31st July 2013

For enquiries  call 020 7243 9818 or email us bnhreservations@bumpkinuk.com

A BLOSSOMING DEAL...

Make the most of the beautiful rays and al fresco seating during the RHS Chelsea Flower Shows centenary. Book lunch during 21st May - 24th May and enjoy a complimentary glass of English sparkling wine when a main course is ordered.

T&C: Weekdays, 11am - 5pm.

BOOK HERE

We have a wonderful selection in store for you...so pop in after work or before dinner and sample our new treats.

Our new scrumptious spring cocktails play with the seasonal flavours of elderflower, rhubarb, fennel and lemon, transforming them into creations such as “Gentian White Lady” and “Rhubarb and Lemon Fool”. 

Sit outside and watch the world go by, while enjoying our new Pimms Cup or the firm favourite, English Garden.

Bumpkin is known for its Bloody Marys and we have extended our range to make sure we are the Bloody Mary destination of London. Our homemade spice mix is a heavily guarded secret, making sure we give you that extra kick the Bloody Mary needs.

Our range includes the Bumpkin Bloody Mary; the original, The Sunshine Mary; which uses yellow tomato juice from the Isle of Wight, the Smokey Mary which is infused with smoked water and finally for some… the Virgin Mary.

View our Cocktail Menu HERE

Available Saturday and Sunday from 10am until 4pm… relax with us.. catch a little of the last of the sunshine outside, or relax with friends and family in our comfortable restaurant – just like home from home – without the cooking or washing up to do!

To see more of our delicious breakfast goodies view our brunch menu here.

Notting Hill, Head Chef, Brian Partridge has created a fabulous feast of dishes to chill out with.  Enjoy a punchy Bloody Mary, a freshly brewed coffee or fresh juice.  Wifi is free or browse through the papers to find out the latest news and gossip

Children are always welcome at Bumpkin.  We offer a special menu of £7.95 per child

Chicken breast with seasonal greens or skin-on chips
Mini beef burger with seasonal greens or skin-on chips
Battered fish fingers with seasonal greens or skin-on chips
Macaroni and Cheddar cheese bake (v)
Charter pie with free-range chicken, leek, mushroom and ham hock in a creamy sauce

Choice of vanilla, strawberry or chocolate ice cream

Let Bumpkin host your little one’s birthday party!

We love sharing and what better time to share than Sunday lunch?  
Choose from a delicious whole chicken or forerib of beef with all the trimmings.
All you have to decide is who will carve.

Positive Luxury licensed and awarded Bumpkin the Mark of Positive Living for their outstanding commitment to bettering society and the environment.

To read more about Positive Luxury Trust Mark please visit www.positiveluxury.com

We are proud to have been awarded the 3 star champion status by the Sustainable Restaurant Association. The three-star champion status achieved by Bumpkin is reserved for exceptionally sustainable restaurants.

Mark Linehan, Managing Director of the SRA, said: “Bumpkin is a wonderful example of a restaurant looking to manage all aspects of its operation in a responsible way – from the food it's sourcing to how it manages it resources. Improving from two stars to three also means Bumpkin is focused on getting better and better – a true mark of a sustainable restaurant.”

To view the full story CLICK HERE