The Fire Stables opened in December 2000 and quickly established a firm reputation in Wimbledon Village.
Our young and talented chef Adam hails from Cheshire and is bringing his expertise to the Fire Stables kitchen
"My philosophy is simple, the best ingredients, always local if possible and most importantly seasonal.
The beef has to be matured for a minimum of 28 days, for flavour and tenderness.
Gloucester old spot is my favourite pork breed; they produce melt in the mouth & flavorsome pork cuts without being overly fatty.
Only low fell, grass fed lamb & organic free range poultry will pass through our door.
The autumn months bring some exciting game, and the scope for our chefs to be extra creative, it is by far my favourite season.
We are only using fresh fish from sustainable south coast stocks.
Our vegetables are all sourced where possible locally, & we also source the best artisan cheeses from within our shores, and Europe."
The Fire Stables won the award for best Gastro Pub category in the Time Out eating & drinking awards in 2001 and you can find us in the Michelin Guide among other coveted dining guides.