Chef Sally Abé and Conrad London St James Announce May Opening for the new Blue Boar Pub

This May, renowned chef Sally Abé will be breaking ground with the very first of her four new openings at Conrad London St James, Blue Boar Pub.

Already a much-loved local favourite with longstanding political links, Sally will be bringing a wealth of experience from her time as Head Chef at The Harwood Arms (and as Estrella Damm’s Gastropub Chef of the Year 2020 – pictured below) to refine and elevate the pub menus, whilst retaining the nostalgia and quintessential Britishness we’ve come to love in our proper London pubs.

Sally Abé, Consultant Chef at Conrad London St James says: “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.”

Beverly Payne, General Manager, Conrad London St James said: “Working alongside Sally over the past few months has shown us what a remarkable talent she is, and in spite of all of the trading challenges we’re dealing with, we are absolutely confident that we have everything lined up to make a real mark on the London dining scene. Our new concepts will provide the ideal settings for Sally to demonstrate her versatility and to continue to champion and empower women in hospitality“.

A “glamorous new restaurant inspired by pioneering women” will follow.  Watch this space as we will interview Sally about her work in the coming weeks.

In the meantime you may like to read our feature on Female Head Chefs in the Top 50 Gastropubs 2020 and our interview with Sally Abé representing the Central Region on Great British Menu 2020.