Published 31st January 2020

Victorian Specials

Throughout the year, we are offering you the chance to experience the kinds of foods Londoners were eating 150 years ago.
Head to your local Davy’s Wine Bar from Wednesday to Friday every week to enjoy our monthly Victorian specials.

Find out more about this month’s specials below.


STARTER – Smoked eel and devilled egg

Did you know that eels used to be a staple for Londoners during the 1870’s? Back in the Victorian era, you would find plenty of eels swimming in the River Thames, which led to popular Victorian dishes such as jellied eels. Using best quality smoked eel from Royal Warrant fish monger, James Knight of Mayfair, you can enjoy bold, strong flavours complimented with traditional devilled eggs.

Main – Beef stew and dumplings

Stews and soups were very popular in Victorian London. Popular cuts of meat were used to create big hearty meals which were accompanied by lots of fresh vegetables and lashings of gravy. Good-sized portions of carbohydrates like potatoes, dumplings or Yorkshire puddings were traditionally served alongside.

Dessert – Lemon syllabub

During the eighteenth-century, syllabubs were extremely popular with the upper classes. There were four simple ingredients in the traditional syllabub – cream, sugar, lemon and most importantly, wine (dessert wine was preferred but brandy was also used as an alternative) and they were generally served on tiers of salvers, often with jellies.

Towards the end of the century, ice cream became increasingly popular in England, eventually surpassing the syllabub’s role as a light refreshment at the end of the meal.