An established Notting Hill restaurant. A brand new female chef. Slick interiors and an outdoor terrace – I only wish this was my local. Pomona’s Restaurant & Bar is located in the heart of Notting Hill, serving up a British menu from Chef Ruth Hansom. Over the last 24 months, Ruth has really started to become a well-known name on the restaurant scene.
Spending 5 years working at The Ritz (at which time she was the winner of Young National Chef of the Year 2016), Hansom joins Pomona’s from a head chef role at Luton Loo Hotel in Bedfordshire. More recently, Ruth came into the publics attention even more after winning support from restaurateur Atul Kochhar for her British restaurant concept Epoch during an appearance on BBC Two’s Million Pound Menu. If anyone is going places right now – it’s this young female chef.
From the exterior, you can tell Pomona’s must have once been a former pub and having talked to the staff, there have been some big changes here to get it looking like it does today – which is fabulous. Lots of colour, lots of light and so much outdoor space. The front is lined with table and chairs and to the side, a lovely garden space, full of plants and an almost coastal theme.
Like any good meal should start, we ordered a couple of cocktails and gosh were they good! For me, the Japanese Negroni. A stunning concoction made up of 12yr Nikka Pure Malt Japanese whisky, Akashi-Tai Umeshu plum sake, Regal Rogue sweet vermouth & Aperol. Heady, sweet, bitter – it had all of the classic Negroni traits – but taken to new heights.
For my dining companion, the Salted Caramel Espresso Martini. FAIR Quinoa vodka, FAIR Cafe liqueur and a double shot of espresso – all topped off with a salted caramel syrup. A rather unusual way to start a meal I must say (it’s usually at the end for me) but regardless, they certainly know what they’re doing when it comes to the bar here.
Whilst we looked over the tantalising sounding menu, we tucked into a very generous plate of these ham hock terrine bites. Jam-packed full of moist ham hock meat and covered in a golden crispy crumb – these were perfect to nibble on as we sipped our cocktails.
Wye Valley asparagus, pickled mushroom, truffle emulsion, pea shoot, Berkswell and pine. Every ingredient in this dish enticed us in from the menu and so we couldn’t resist ordering it. Fresh, full of flavour and feeling very much like Spring. Order a glass of Sauvignon Blanc to wash it down it, close your eyes and imagine yourself somewhere warmer.
One plate which was a dream to eat was the Udale salt cured duck breast, with Jasmin raisin, turnips and dollops of apricot puree. As we were eating the duck, we immediately started talking and trying to work out how they cooked it. Was it simply cooked in a pan, or was we missing a key techy piece of kit because the execution of it was brilliant. The flavour, texture and rendered down fat. I didn’t get much Jasmin in the dish overall, but the turnips were so juicy and the apricot as it does, went so well with the duck.
Star dish for me had to be the roast halibut with Jerusalem artichoke, pickled grape, almond, chervil and the most silkiest of fennel broths. The fish was so incredibly well cooked, falling apart at the sight of my fork. The pickled grapes added not only nice decoration, but a touch of sweetness and the almonds a good bit of texture to the dish. This is the sort of dish you’d expect to find in the kitchens of some of London’s most famous and star studded restaurants.
Desserts are incredibly decadent and one of Pomona’s highlights, so save room – though virtually impossible as you’ll want to eat the entire menu. The Valrhona chocolate fondant arrived warm, oozing in the centre and so rich you’ll need to wash it down with a good dessert wine (any excuse). Topped with soft roasted banana drenched in caramel and served with a scoop of salty peanut butter ice cream. Yet another dish you really shouldn’t miss.
More dessert deliciousness came in the way of the rhubarb soufflé, sprinkled with a ginger crumble and a scoop of elderflower sorbet on the side for dunking. As delicious as this dish was (and it really was stunning), the sorbet/soufflé ratio was a little too similar meaning when dunked – one hell of a mess. The rhubarb came through so well in this soufflé and the ginger complimented perfectly.
Having not heard of Pomona’s before, I’m so glad we got to discover this hidden Notting Hill gem because the cooking is so good. Previously the restaurant was working on a Californian dining concept under a different chef and from what I can tell, that didn’t quite work in the area but now it seems this restaurant has found its feet with Ruth Hansom at the helm. Fine dining food, a family friendly setting, a garden to soak up the Summer rays and cocktails good enough to visit in their own right. Would we come back? Absolutely!
NB: My meal was complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.
Wow looks fab. Will definitely try it.
The food sounds great, I could eat a plate of those ham hock terrine bites!