Gastro chic in South East London

Successful restaurant and bar operators Robbie O’Neill and Shaun Wilson are bringing a chic gastro experience to deepest South East London. Opened in August 2007, The Perry Hill is the newest venture for the duo. Straddling the borders of Forest Hill, Sydenham and Catford, The Perry Hill is a foray into uncharted culinary waters.

However, Robbie & Shaun boast over 40 years of experience in the catering industry between them and having created notable venues such as Beach Blanket Babylon and High Holborn Restaurant & Bar The Perry Hill certainly has the expert knowledge behind it to make it a triumph.

This part of London was the childhood stomping ground of Robbie, his mother and aunt were once bar maids in this very pub, and his local knowledge will prove invaluable to The Perry Hill’s future success. This old spit and sawdust watering hole has been painstakingly transformed into the kind of stylish bar and dining room that is the hallmark of Robbie and Shaun’s establishments and that local residents and visitors to the area have been demanding.

The front main bar is full of character, stripped back to its original dark wooden floors and oak panelling with open fireplaces. Located behind the bar, the dining room is windowed all the way around and with a large skylight it is a fantastically light space during the day. However, in the evening it lends itself to more intimate gatherings with Santa & Cole lighting, floral patterned fabrics and brown suedette banquettes.

The focal point of the room is an open “theatre kitchen” where the chefs diligently go about their tasks. Throughout the bar and dining room a modern touch is provided by the specially commissioned artwork of Rob Clarke whose highly individual collages add an extra dynamic to the ambience. At the rear of The Perry Hill is a large garden with approximately 3,000 sq feet of decking offset by Indian stone, shrubbery and fruit trees where up to 80 diners can eat al fresco.

Head chef Andrew Bellew has worked across Europe but for the past few years has been based in London where he has worked at the Charlotte Street Hotel, Fishworks and, most recently, Parsons Green’s famous White Horse.

Andrew’s à la carte menu includes widely appealing dishes such as ‘Home-Cured Salmon, Mackerel, Smoked Eel and Crayfish Platter, Ginger & Lime Sweet Cure’, ‘Twice Baked Cheddar Soufflé, Onion Jam, Mixed Leaf Salad’, ‘Home-Made Butternut & Pesto Tagliatelle, Reggiano Parmesan and Crème Fraîche’ and ‘Roast Spatchcock Chicken, Minted New Potatoes, Green Vegetables and Port Jus’.

The lunch menu is a simpler affairs and as well as substantial plates from the main menu it also includes Spanish Tortilla, freshly made sandwiches and a traditional ploughman’s to cater for those with more limited time. Front of house is overseen by Stefan Carteret, previously restaurant manager at the restaurant in the hip Clerkenwell hotel The Zetter, who admirably marshals a strong team that provides friendly and diligent service to appreciative diners.

In keeping with its public house roots, The Perry Hill serves real ales, ciders, lagers and a good range of wines from around the world by the glass and bottle.

THE PERRY HILL
78- 80 Perry Hill
London
SE6 4EY

Log on to Theperryhill.co.uk for more information.