The Telegraph guide to the best British pubs. This week: The Three Stags, London SE1

Pint to PintYou know The Three Stags isn’t your usual kind of pub the minute you step into the little glassed-in corner booth marked “Chaplin Corner”. This is the snug bar where the great silent comedian’s father, also called Charles, is said to have sat and drunk, in between engagements as a music-hall artiste.

In keeping with the pub’s personality, the food is clearly prepared with care; chips come served in attractive little blue mugs, while the chicken pieces inside my baguette (£8) are freshly barbecued, and The Three Stags is the proud holder of the Waterloo Quarter Food Festival Best Burger title.

Read more: The Telegraph guide to the best British pubs. This week: The Three Stags, London SE1


Review : The Three Stags - Highly Commended

The Three Stags - Highly Commended

Download a high resolution copy here


Review : Restaurant Magazine February 2012

Restaurant Magazine February 2012James Brown - The Three Stags
In the dead of night a pair of burly chefs haul a suspicious bloody package off the back of a van and down into the bowels of a south London pub. Although what happens next involves a bone saw and an assortment of razor-sharp knives, this isn’t a scene from a Guy Ritchie movie – rather an impromptu lesson in butchering down primal cuts led by James Brown of The Three Stags in Lambeth.

Weighing-in at a hefty 80kg, this 4am delivery is actually a forequarter of biodynamic beef.

The primary reason head chef Brown buys-in such unwieldy sections of the animal is that it allows him to offer customers a considerably higher grade of meat.

“We source our beef and lamb from Heritage Prime, a biodynamic and free-range farm in Dorset,” he explains. “It produces some of the best meat in the country, and it would be impossible to serve it in a pub of this level if we ordered it from a butcher in individual cuts.”

Download the full article here.

Review : Morning Advertiser March 2012

Review : Morning Advertiser March 2012

Free-range, organic ingredients, vegetables grown on the roof and its own beehive - James Brown, head chef at the Three Stags in Kennington, London, tells Matthew Moggridge how to create a buzz with the punters.
For the full review, please click here.

Greene King's First Pub Awarded Three Stars For Sustainability

Richard Bell - The Three StagsThe Three Stags pub in Kennington Road, London has been awarded a three star rating from the Sustainable Restaurant Association for its efforts in creating a sustainable pub.

Mark Linehan, managing director of the Sustainable Restaurant Association said: "Richard and his team at The Three Stags have proved that sustainability is just as achievable in the heart of London in a pub as it is in a fine dining restaurant in the depths of the countryside. The Three Stags is a brilliant example of how a commitment to the values that most customers now demand can achieve the very highest standards of sustainability."

Richard Bell, licensee of the Greene King leased pub and chef James Brown have been working towards the rating for the last year by ensuring they locally source produce for their daily changing menu including the honey and herbs produced in their very own roof top garden.

Read the full story at Eat Out magazine here.


No Rum At The Inn - Restaurant Review: The Three Stags

South London PressKennington isn’t an area short of pubs, and certainly not pubs of the modern, gastro variety. The Tommyfield and The Old Red Lion are a couple of them which have been reviewed and very positively rated in this paper over the last year.

The sense of community at The Three Stags blows the competition out of the water, though. It’s tangible from the moment of stepping inside; this is no dining room with a bit of space for people to drink, rather this is a proper pub that just happens to serve food.

With that in mind, the sheer quality of food on offer is a brilliant surprise. A ham hock terrine served with homemade piccalilli and toasted spelt bread makes a satisfyingly butch and hearty starter, whilst a main of roast pork belly - which comes from the same Chiltern farm as the meat for the terrine - boasts unctuously soft meat nestled teasingly beneath an almighty roof of audibly crispy crackling.

Hat’s off to the chef, because it can’t be far from being perfectly executed.

Read more on No Rum at the Inn.



Caterer Magazine February 2012 - Sustainability – get up and grow

Caterer and Hotelkeeper MagazineWith demand for local and seasonal food ever increasing, what better way to guarantee local supply than growing your own?

Emily Manson explains that even if space is at a premium there's always room to cultivate some produce and a great sustainable story.

"Locally sourced" has been one of the favourite phrases in restaurants' vocabulary for a while now, as customers increasingly want to know more about what they are eating and where it came from.

It's hardly surprising that to try and accommodate this growing passion, operators across the UK, rural and urban, are looking to use space either inside, outside or near to their businesses to grow their own produce.

The Three Stags has a roof garden with a vegetable patch and a beehive, although owner Richard Bell admits he's not the one with green fingers, only the drive. "We have a beekeeper and a gardener looking after everything," he explains.

Bell started the garden last year and soon realised that some crops weren't very efficient. "We had loads going on at first but we'd only get a handful of something once in the summer as opposed to something that grows in abundance like rocket. We've learnt huge lessons," he adds.

This year they are limiting themselves to spring onions, shallots, rocket, baby carrots, pak choi, ruby chard, pea shoots, parsley, lovage, rosemary and possibly radishes, beets and some wild garlic.

"We've realised we need to grow a few items that are sustainable, will grow in abundance and keep going throughout the summer," says Bell.

He is also looking at a patch of land near the pub, which would be big enough, if used as an unofficial allotment, to support half his fruit and vegetable requirements for the year.

For more information on sustainability, read the article on the Caterer magazine site here.


Review : Foodepedia July 2011

Sitting on the corner of a crossroads, with the Imperial War Museum opposite, The Three Stags could best be described as a prime example of an old London pub. Built in 1891 the pub and its bar has many original features including a snug that looks like it’s been unchanged since it was originally fitted out. Under the ownership of Richard Bell, The Three Stags has, like many London pubs, been transformed, adding ‘gastro’ to its description in recent years.

In talking to Richard, he is an enthusiastic supporter of sourcing produce as locally as he can, indeed, some from his own rooftop, and in recent times he has become a member of the Sustainable Restaurant Association. He proudly told us that in his short period of membership he has already fulfilled 15 pledges with the association.

Full review here.


Review : Flavour magazine June 2011


Flavour Magazine’s June 2011 Interview with Richard Bell, Owner of The Three Stags.

Download the full article here



Interview: Flavour Magazine, April 2011


Flavour Magazine’s Interview with Richard Bell, Owner of The Three Stags and the Sustainable Restaurant Association

Read more: Interview: Flavour Magazine, April 2011


Page 1 of 2

Sustainable Restaurant Association

Sustainable Restaurant Association - 3 Stars

For the second year running: The Three Stags was rated as a Three Star Sustainability Champion in July 2013.

The survey dealt with three key areas. Sourcing local, seasonal food, focusing on animal welfare. Engagement with the community and the environment. Including recycling and waste and energy management.
70% is needed to gain the top rating and we scored overall 71.

Square Meal 2011

Contact Information

The Three Stags

67/69 Kennington Road, London SE1 7PZ

Phone : 020 7928 5974
Email :

Click here for a map

Licensing hours:

12 - 12 Monday to Saturday

12 - 11 Sunday

(Please note. We are actually licensed until 1.30am seven nights a week though we normally close around 12)

Food served:

Monday to Friday 12 - 4 and 6 - 10

Saturday 12 - 5 and then 6 - 10

Sunday 12 - 4 and 6 - 9

Follow Us


Follow the activities of The Three Stags on Facebook and browse through our pictures.


Or follow us on Twitter and share your thoughts.