Ambitious Belgravia pub and Basque grill The Prince Arthur has closed ahead of a move next month to new premises near Brompton Cross in Chelsea.
The venture opened just 18 months ago to rave reviews – and gasps at its high-end ingredients including own-label caviar. The move has apparently been forced by problems with the extraction system which have compromised its signature live-fire cooking.
While the new premises in Draycott Avenue will no longer be a pub, it will still serve Irish-quality draught Guinness – and there will be a new vinyl listening bar for late-night cocktails on the second floor. The relaunch will also see the return of its highly rated founding chef Adam Iglesias (formerly of Brat and Barrafina) to head the new kitchen.
Founder Arthur Voloshin says: “Prince Arthur’s restaurant chapter at 11 Pimlico Road has been an incredibly important part of our journey. We are immensely proud of what the team created in Belgravia and grateful to every guest, neighbour, supplier and member of staff who supported us there.
“The move to Chelsea gives us the kitchen, space and resources we need to take the food to the next level and deliver the restaurant experience we have always wanted to create. Our philosophy has always been centred around cooking fresh, carefully sourced ingredients over live fire. Due to limitations with the extraction installation at the Belgravia site, we were no longer able to cook over live charcoal in the way the concept required.
“The new kitchen will allow us to return fully to that style of cooking and develop it much further. Adam played a defining role in establishing Prince Arthur’s culinary identity. His return gives us the opportunity to build on.
“Downstairs, the restaurant will have a clear and ambitious culinary direction. Upstairs, Chelsea Music Bar will bring an entirely new dimension to Prince Arthur, combining vinyl, live music and exceptional cocktails in a late-night setting.
“We are not simply moving the restaurant; we are creating a new home that allows Prince Arthur to realise its full potential.”
