Abé will be bringing a wealth of experience from her time as head chef at The Harwood Arms to refine and elevate the pub’s menu.
She said: “I’m cooking the food I want to eat when I go to a pub, so my menu is a traditional pub menu but with my own contemporary twist on much-loved classics. It’s all about quintessentially British dishes – done to their absolute best with a lot of love and care.
“The Sunday roast is going to be amazing, I’ve spent a lot of time working on it so I can’t wait for our first Sunday! I’m really focusing on attention to detail, using the very best British produce available, and just making sure the Blue Boar becomes one of the best pubs for food in London.”
The menu features seasonal produce found in the UK, with bar snacks such as a coronation chicken scotch egg with golden raisin chutney, devilled whitebait, and pork scratchings with bramley apple sauce.
The pub has also undergone an interior revamp inspired by local landmarks like Big Ben and includes a new bar. The pub has been redesigned to “feel warm”, with the addition of new sofas and “hidden spots for more intimate conversations”.
It also features a selection of house draught from Meantime Brewery, or craft and guest international beers, wines, and gins.
Beverly Payne, general manager, Conrad London St James, said: “Blue Boar pub is in the same place as its popular predecessor, Blue Boar Bar, and we’re retaining all of the longstanding politics links, like our very own Division Bell, but making it even better.
“There aren’t many top hotels in London with a real pub, so that’s a real draw for our hotel residents, being able to give them an authentic London experience when they stay with us.”