The story
Brook House, at 65 New Kings Road in Fulham, London, is a Modern British gastropub that holds 2 AA Rosettes for 2026. It still feels like a proper pub, with a dining room's ambition behind the bar.
The menu changes often and is organised by size rather than course. Oysters and steak tartare sell steadily, but the Modern European streak shows in the more elaborate dishes. Huge grilled red prawns come with kumquat, chilli and miso mayonnaise. A chargrilled pork chop with a crisp, melting crust is paired with morels, Madeira and wild garlic. The sprouting broccoli with labneh and salsa verde is a side worth ordering.
The Good Food Guide (rated Good, 2026) calls it noisy and lively, with the welcoming spirit of a pub intact. Tables are close-packed, so you will hear your neighbours, and the music is not to everyone's taste. Locals come in often with children and dogs, and the pub is dog friendly. Publicans Mark Dyer and Eamonn Manson took the site to combine restaurant, pub and bar under one roof.
Millionaire's tart with Neal's Yard crème fraîche is the best-selling dessert, and the cheeses come from La Fromagerie. The wine list is wide-ranging, with a good selection of magnums for special occasions or long Sunday lunches, plus sound house pours. Cocktails are popular too.
Recognition
Ambience
Details
History
Brook House may be noisy and lively, but it has kept the warm, welcoming ethos and atmosphere of a pub. It's hugely popular with locals (often with kids and dogs in tow), while close-packed tables mean that you can earwig other diners' conversations – although the noise levels and music aren't to everyone's taste. The menu is full of promise and the kitchen is able to do it justice, while lovely staff are on hand to guide everyone through the oft-changing repertoire (organised by size rather than course). Oysters are always popular, as is steak tartare, although the chef really gets into his stride when it comes to more elaborate ideas: huge grilled red prawns come with kumquat, chilli and an accompanying dollop of miso mayonnaise, while a chargrilled pork chop (with a crisp, melting crust) is made more luxurious by the addition of morels, Madeira and wild garlic. Sides, especially sprouting broccoli with labneh and salsa verde, are excellent. To conclude, millionaire's tart (with crème fraîche from Neal's Yard) is the best-selling dessert, and there are cheeses from La Fromagerie. The wide-ranging wine list has a decent smattering of magnums for special occasions or long, languorous Sunday lunches, as well as good choice of house pours; cocktails are popular too.
2 Rosette Award for Culinary Excellence
Location
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