The Devonshire

Book it — but know what you're walking into

Seats at The Devonshire move fast. This three-floor Soho pub at 17 Denman Street has earned a reputation as one of London's harder tables to secure at short notice, and the Michelin Plate recognition it received in both 2024 and 2025 has only sharpened demand. If you're planning a visit, book ahead rather than arriving on spec — the Grill Room fills, and the ground-floor bar is not a waiting area with menu access.

Three floors, three very different experiences

The building matters here, because your floor determines your evening. The ground floor is a working pub: wood panelling, a proper bar, pints of Guinness going out at pace, and the kind of ambient noise that tells you the room takes drinking seriously. This is where the bar program earns its reputation as a destination in its own right. The Devonshire's ground-floor operation is not a hotel lobby bar or a restaurant's afterthought , it functions as a standalone pub with real throughput, and it draws a crowd that's there specifically to drink rather than to wait for a table upstairs.

Head up to the first floor and you're in the Grill Room: white tablecloths, wood-panelled walls, period lighting, and a noticeably different register from the pub below. The contrast is deliberate. This is where food takes over from atmosphere as the primary reason to be there. Above that, the Claret Room on the leading floor offers a quieter setting , better for conversation, slightly more removed from the energy of the floors beneath it. First-timers should request the Grill Room rather than the Claret Room if this is a first visit; it's where the kitchen's identity is most legible.

What the kitchen is actually doing

The culinary direction comes from Ashley Palmer-Watts, whose previous work at The Fat Duck and Dinner by Heston Blumenthal has shaped a menu that takes British produce seriously without performing nostalgia. Day-to-day kitchen operations run through Head Chef Jamie Guy, formerly of Hix Restaurants. The combination produces cooking that is, as Michelin describes it, traditional in style and substantial in execution, with produce quality doing a lot of the work.

The centrepiece is a three-metre wood ember grill , not charcoal, wood embers, which requires more sustained attention and produces a different result in terms of smoke character. The beef is Scottish, dry-aged and butchered in-house under Head Butcher George Donnelly. The bone-in ribeye and the beef chop (which can reach 1.6kg) are the items most associated with the kitchen's identity. Sides like duck fat chips and creamed leeks are exactly what the format calls for. This is not a restaurant where you should be ordering around the grill , it's the reason to come.

The bar program deserves its own visit

Given the editorial angle for this page (PEA-R-13), it's worth being direct: the ground-floor bar at The Devonshire is worth a visit even if you're not eating. The pub trades on real British pub credentials , Guinness is the anchor, the space feels lived-in rather than designed, and the crowd on any given evening reflects the neighbourhood rather than a curated dining clientele. For those exploring London's bar scene, this is not a cocktail-forward destination in the mode of Attaboy or Lyaness, but it offers something those rooms don't: the credibility of a proper pub that happens to have a serious kitchen upstairs. If you're doing a drink before dinner, arrive early , the bar gets dense.

If you're comparing it to other Soho drinking options, venues like Bob Bob Ricard Soho offer a more theatrical drinks experience, and Goodbye Horses operates in a different register entirely. The Devonshire's ground floor is the option for people who want a real pub in the middle of Soho without compromise.

Price and value

The Devonshire sits at ££ on Pearl's price scale, which makes it one of the more accessible entry points among London's Michelin-recognised restaurants. For context, the comparison set , CORE by Clare Smyth, Dinner by Heston Blumenthal, The Ledbury , sits uniformly at ££££. You are not getting a comparable level of tasting-menu precision at The Devonshire, but you are getting quality produce, a distinctive grill technique, and genuine hospitality in a room that doesn't ask you to perform occasion dining. That trade-off works in its favour for most first-timers and for diners who want a proper meal rather than a production.

For other well-executed British pub dining at different price points across the UK, Hand and Flowers in Marlow, Pipe and Glass in South Dalton, and Marksman in London each take a different approach to the same format. Llewelyn's and 45 Jermyn St offer further reference points for British cooking in London at varying price levels.

Who should book

The Devonshire works well for: diners who want Michelin-level produce without a tasting-menu commitment; groups who want a pub-to-restaurant evening in a single building; solo diners comfortable at a bar or counter; and anyone who wants a credible British grill rather than a French-leaning fine dining experience. It is less suited to diners expecting the precision of a multi-course progression or a quieter, more intimate room as a default.

For broader context on where The Devonshire sits in the wider British dining picture, L'Enclume in Cartmel, Moor Hall in Aughton, Gidleigh Park in Chagford, and hide and fox in Saltwood represent the destination-dining tier of British cooking if you're planning a wider trip. The Devonshire operates closer to the ground , a London restaurant with a pub at its base and a grill room above it, doing something with British beef that's harder to find at this price in this postcode.

Google rating: 4.4 across 1,884 reviews. Michelin Plate: 2024 and 2025.

Quick reference: 17 Denman St, Soho, London W1D 7HW. Price: ££. Booking: easy, but book ahead. Ground floor: pub/bar. First floor: Grill Room. Leading floor: Claret Room. Cuisine: Traditional British, wood ember grill.