Since opening its doors in 2016, Pomona\u2019s has become one of Notting Hills\u2019 trendiest establishments. Championing the use of fresh and sustainable produce, alongside an exemplary wine menu, magnificent cocktail list and unrivalled private event space and outdoor areas.<\/p>\n

\nIn the spirit of the restaurant\u2019s namesake, Pomona the Roman goddess of fruit trees, gardens and orchards, Pomona\u2019s charming \u2018summer garden\u2019 has undergone a distinctly British refresh to welcome a Martin Miller\u2019s Gin Bar that offers signature cocktails and bespoke G&Ts.<\/p>\n

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Earlier this spring, Pomona’s appointed\u00a0the very talented Ruth Hansom as Head Chef.\u00a0Ruth\u2019s passion for locally sourced British produce befits this favourite neighbourhood restaurant and permeates throughout her exciting new all-day and relaxed fine dining menus, that feature a twist on the traditional a la carte offering, with sharing dishes from the land, sea and earth.<\/p>\n

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Hansom joined Pomona\u2019s from Luton Hoo hotel in Bedfordshire, where she held the position of head chef in the property\u2019s fine-dining restaurant Wernher. Prior to this Hansom spent five\u00a0years at the Michelin-starred Ritz London, rising through their culinary ranks to become\u00a0demi\u00a0chef de partie.\u00a0She has been tipped as a rising star in the UK hospitality industry, being the first female winner of Young National Chef of the Year in 2017.<\/p>\n

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Cocktails to start… Basil & Yuzu Bellini –\u00a0Yuzu infused sake, fresh lemon juice & basil leaves topped up with prosecco. Mezcal Old Fashioned –\u00a0Union Uno mezcal mixed with homemade pineapple & peppercorn syrup, Peychaud & grapefruit bitters.<\/p>\n

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The Homemade Sourdough came with Marmite butter – love it or hate it, we could stop coming back for more. The creamy butter had a delicate Marmite flavour that wouldn’t scare off those who otherwise do not enjoy Marmite..<\/p>\n

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The melt in your mouth honey and truffle goug\u00e8res were light and packed a punch making them a must for truffle lovers.<\/p>\n

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The Veal tartare with pickled fennel, garden herbs and sourdough was light with the veal so tender that it melted in the mouth. A great dish to tantalise the taste buds.<\/p>\n

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My dining companion had the dressed Dorset crab meat with brown crab mousse, watermelon and confit yolk. This dish was a pleasure from start to finish. The watermelon added a subtle freshness to the crab meat which combined with the yolk and flamed watermelon was a joy to eat.<\/p>\n

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It was rude not to try another dish championing a British seasonal ingredient – so we ordered the Wye Valley asparagus with pickled mushroom, truffle emulsion, pea shoot, Berkswell, and pine nuts. It was clear on the first bite that Pomona’s serves consistently well-executed dishes using high quality produce and the chef definitely knows how to combine mouth-watering flavours to produce dishes that stay moreish to the final forkful.<\/p>\n

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The Udale salt cured duck breast with jasmin raisin, turnip and apricot was seved medium rare. The crunch of the turnip contrasted with the tender texture of the meat which had a lovely crisp skin with a slightly gamey flavour that was complemented by the jus.<\/p>\n

<\/p>\n

The Swaledale lamb rump with spring onion, wild garlic, English pea, morel was another treat. Served medium rare, the meat was full of flavour. The skin provided the crispy crunch needed to contrast textures whilst leaving the juicy meat to showcase its free range flavour that’s a real palate pleaser.<\/p>\n

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Simple but effective the smashed avocado side dish had a chilli kick tempered by the lime and coriander.<\/p>\n

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Hand cut triple cooked chips with whipped hollandaise were a restaurant standard that continues the trend of culinary excellence at Pomona’s.<\/p>\n

<\/p>\n

Cocktails continued with a Whisky Sour with a dash of cab sauvignon and The Blueberry – Beefeater gin & St. Germain liqueur mixed with fresh mint,\u00a0homemade blueberry syrup & citrus, topped up with soda water<\/p>\n

<\/p>\n

We were excited by the dessert menu and even more so once it was on the table in front of us. The Valrhona chocolate fondant with roasted banana and peanut butter ice cream was a hit. This is a must-try for any nutty chocolate lover.<\/p>\n

<\/p>\n

My dining companion ended their meal with the rhubarb souffl\u00e9 with ginger crumble and a refreshing elderflower sorbet.<\/p>\n

<\/p>\n

Speaking of Ruth’s appointment as Head Chef, Pomona\u2019s Restaurant Director\u00a0Jay Decker said, \u201cWe want to firmly establish Pomona\u2019s as the go to foodie restaurant in Notting Hill, offering the very best locally sourced, ethically produced British cuisine, I\u2019m delighted to have Ruth onboard, a chef that mirrors our values. With her arrival, a table here will be the hottest ticket in the neighbourhood, and I\u2019m sure our local clientele and new customers, will be bowled over by what\u2019s on offer.\u201d<\/p>\n

\nPreviously winner of Young National Chef of the Year, and\u00a0star of BBC Two\u2019s Million Pound Menu, Ruth Hansom said \u201cI\u2019ve been working with Jay and the Pomona\u2019s team to enhance their culinary offering, injecting a twist into the traditional menus. Guests can expect\u00a0a relaxed, fine-dining experience, with sharing\u00a0plates inspired by the land, sea and earth, featuring produce sourced from across the British Isles. I\u2019m super excited about my future with the restaurant and the fantastic opportunity this new role offers back in London.\u201d<\/p>\n

Pomona’s
\n47 Hereford Rd,\u00a0London\u00a0W2 5AH
\n020 7229 1503
\nwww.pomonas.co.uk
\n@pomonaslondon<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

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