The Guinea

Scotch egg. Welsh rarebit. Devilled kidneys. Pork crackling. Steak and kidney pie. These are the types of British dishes that are getting harder to find in an increasingly international London. But they can still all be found at The Guinea.

Located in Mayfair on the site of an inn since 1453, this is arguably the London pub most respected for its food, although this emphasis has a dual nature. In the early ‘50s, The Guinea Grill became London’s first steakhouse (allegedly to serve staff of the U.S. Embassy nearby), and the restaurant continues to serve grass-fed, dry-aged British beef. In 2024, the restaurant expanded to include the space next door. 

The front of the structure, The Guinea—formerly The Pound; both names are a reference to currency—functions as a less formal pub, and is one the better places in the city for old-school, meaty, utterly British pub bites, shared via a brief, wall-mounted menu.

And it’s not only about food; The Guinea is particularly proud of its Guinness pour, which is served smooth and silky with a creamy, cappuccino-like head, allegedly due to the short, clean, cool lines that run between the keg and tap.