The Feathers is a historic Nicholson’s pub at 18–20 Broadway, a short walk from St James’s Park station and Victoria Street. Its fine Victorian frontage takes its name from the feathers of the Prince of Wales, giving this central Westminster pub a distinctive identity rooted in London history.
British pub classics shape the food menu, with hand battered fish and chips, burgers, steaks and generous snacks suited to anything from a quick lunch to a full evening meal. Seasonal ingredients and vegetarian choices bring variety while keeping the cooking familiar and comforting.
Pies are a particular speciality, including British beef slowly cooked in Nicholson’s Pale Ale and enclosed in thyme pastry. Mash, vegetables and rich gravy complete the traditional experience, while lighter plates and sandwiches provide practical choices for guests visiting between meetings or sightseeing.
Cask ale is central to the bar, supported by craft beer, wine, whisky, gin and other spirits. The dining room works well for a quieter meal, while group and private event options suit celebrations and work gatherings, all within easy reach of Westminster’s landmarks and theatres.
Address: 18–20 Broadway, St James’s Park, London SW1H 0BH, United Kingdom
The Feathers Menu
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SNACKS & APERTIF
Negroni/Maple Syrup Old Fashioned
Gnocco Fritto with Roquefort (V)
Smoked almonds and olives (Ve)
FH Sourdough with cultured butter (V)
STARTER
Today’s soup with cheese on toast (V)
Lincoln Red carpaccio with ponzu, gochujang and black sesame
The Scotch Egg with salad cream and bitter leaves
Cured chalk stream trout with mustard, cucumber and rye
Duck liver pate with Kitchen’s marmalade and sourdough
Shaved vegetable salad with herbs and Ticklemore (V)
Prawn and Crayfish Cocktail
Twice baked Cheddar Soufflé (V)
MAIN COURSE
48hr braised Lamb Shank with Rumbledethumps, roast carrot and lamb gravy (GF)
Feather’s Smash Burger with American cheese, fried onions, burger sauce and French Fries (GFO)
Linguini Puttanesca with garlic toast and Green Goddess Salad (V)
Beef Shin Suet Pudding with smooth mash and pink peppercorn sauce
Fish & Chips with pea puree and Tartare Sauce (GFO)
Stone Bass with Welsh mussels, Angioletti Cider and smoked bacon (GF)
Roast Coronation Chicken with a burnt apple Bhaji and Butter Masala (GF)
8oz Lincoln Red Bavette Diane with truffle and Double Barrel fries (GF)
SIDES (V)
TDB Fries
Smooth Mash
Green Goddess Salad
Feathers French Peas
Glazed carrots
Burnt apple Bhaji
Triple cooked chips
Rumbledethumps
DESSERT (V)
Tiramisu
Baked double chocolate chip cookie dough with raspberry ripple
Meringues with passion fruit curd, mandarin custard and the season’s fruit (GF)
Sticky toffee carrot cake with vanilla ice cream
Single Estate Dark Chocolate mousse with Nanna’s Shortbread (GFO)
Cambridge Burnt Cream (GF)
A Very Authentic Affogato (GF)
Our favourite cheeses with matching sides and wafers
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