Whitechapel remains one of the largest gin selections in the world with an extensive cocktail menu it would take many visits to get through, set in a transporting environment nodding to Victorian gin palaces and a London underground station circa 1800s. With brand new chef Michelle Matthews (formerly of 15 Romolo), British-Indian and Dutch-Indonesian cuisine influences can still be found (nodding to the home turf of gin and its predecessor genever) but Matthews menu revamp means gourmet pub fare shines, whether a perfect beer-battered fish and chips with mashed minted peas and lemon tarragon tartar sauce, Dutch fried favorite bitterballen, or beetroot-cured salmon dotted with fennel pollen Devonshire cream, salmon roe and pomegranate seeds.
