The Victoria

The Victoria describes itself as an “East End pub big on fish.”

It is part of the Yummy Collection, which also has well-known pub, The Somerstown Coffee House and new fish restaurant Faber in its stable.

Once a general manager of the Somerstown, Matt Ward left for a number of years, working in London, and then rejoined with a part-ownership in The Victoria, joining well-known industry publican Anthony Pender.

The Victoria has undergone a transformation over the last two years.  Following the pandemic there has been an investment with a new interior while the garden has had a full remodel with new heated and covered booths. 

Food is a priority with the venue priding itself on serving locally sourced dishes, along with specials and a focus on delicious, sustainable seafood, which are sourced from English ports and served fresh. 

The main menu begins with dishes such as Atlantic edge oysters from Pembrokeshire, Maldon oysters from Essex and E5 bakehouse sourdough with butter and Dorset sea salt.

For the main course, there are items such as Cod fillet with artichoke puree, clams, samphire and potato gratin; Plaice, café de Paris butter, artichoke and don’t forget the pub staple of fish and chips.

For those customers that don’t want fish there are some great options such as beef cheek ragu served with creamed mash and wild garlic salsa verde or confit pork belly served with romesco and green beans.

There is a good selection of daily landings on the specials board.

But this venue does not forget it is a pub with an equal amount of time spent on the drinks’ menu.

The venue has a selection of wines, a wide range of beers as well cocktails, such as the hibiscus spritz with Beefeater gin - hibiscus - lemon - rose & raspberry soda and basil and peach cooler tequila with lime, white peach, basil and soda.