A Springtime Showcase: The Pem’s New Menu
As spring blooms in London, we are excited to unveil a new à la carte menu at The Pem. Whether you’re planning an intimate dinner near Westminster or a celebratory meal with friends, the new menu showcases spring’s ingredients at their seasonal peak, delivered with balance, precision and a deep respect for provenance
A Closer Look at the Spring Menu
The menu celebrates some of the most prized spring seasonal ingredients, vibrant wild garlic, tender white asparagus, and the delicately sweet Yorkshire forced rhubarb, bringing freshness and clarity to each dish.
Among our new creations is Wye Valley asparagus tartlet, celebrating the season’s first green spears with a fine herb salad. From Britain’s shores, our cured and grilled Cornish mackerel is paired with poached Yorkshire rhubarb and pink peppercorn, balancing richness with a burst of brightness. Sutton Hoo chicken breast arrives with white asparagus, nettles, and a silky vin jaune sauce, offering a true taste of spring.
Wild Garlic and Potato Agnolotti, A Short-Lived Treasure of the Season
One of the standout dishes on the new menu is the wild garlic and potato agnolotti, our latest seasonal pasta dish. Paying tribute to one of the season’s most fleeting gifts, wild garlic flourishes across the countryside for just a short time, bringing incredible flavour to the dishes it touches.
We source ours from our trusted partners at Natoora, who work with dedicated foragers in Cornwall, Wales, and Scotland. Often found in ancient woodlands, wild garlic grows in lush green blankets on the forest floor. Each harvest is managed with care to ensure the plant continues to thrive for seasons to come.
We serve the agnolotti in a rich, umami-packed grilled onion broth, enhanced with fragrant wild garlic oil and delicate blossoms.
Rhubarb Two Ways: FromStarter to Dessert
A treasured ingredient in British kitchens, Yorkshire forced rhubarb features twice on the menu, once in a delicate starter, and again in a dessert.
To start, cured and grilled Cornish mackerel is served with poached rhubarb and pink peppercorn, balancing the richness of the fish with bright, spring acidity.
For dessert, our talented pastry chefs have created a flaky rhubarb mille-feuille, served with buttermilk and stem ginger ice cream. The natural sweetness of forced rhubarb pairs beautifully with the tang of buttermilk and the warmth of ginger, making this a delightful end to your dining experience.
Join Us at The Pem This Spring
Located just moments from St James’s Park (3 mins walk)and set within the elegant surrounds of Conrad London St. James, The Pem offers an exceptional destination for spring fine dining in Westminster. Whether you’re joining us for a dinner for two or a memorable celebration, our new à la carte menu captures the season at its most vibrant.