Traditional British pub built around its nationally-awarded pies, from classic steak and kidney to venison and bacon. The ground-floor bar pours cask ales, while dining happens in dedicated Pie Rooms and on a small rooftop terrace.
Football on Saturdays, market stalls on Sundays. I know exactly how to time the Tube rush.
Most pubs put a steak and ale pie on the menu, but The Windmill dedicates two distinct spaces – the Upper and Lower Pie Rooms – entirely to the craft of British pastry. Tucked away on a side street just off Regent Street, this Young’s establishment operates with a singular focus that separates it from standard Mayfair watering holes. While the building itself is a modern structure, the interior adopts a heavy Victorian vernacular, filling the space with dark green half-height wood paneling, blue ceramic tiles, and chandeliers that bounce light off the mirrors. The kitchen’s output is the primary reason the tables fill up. The menu revolves around award-winning suet and shortcrust creations, ranging from a classic steak and kidney to richer combinations like Hampshire venison with smoked bacon and wild mushroom. These aren't bar snacks; they are substantial, plate-filling meals served alongside mash and gravy. On Sundays, the kitchen turns out roasts with massive Yorkshire puddings, though the pies remain a fixture. Because the food is the main event, the floor is often crowded with diners rather than just drinkers standing at the bar. You’ll likely need a reservation to secure a table, especially given the reputation of the specialized menu. For a bit of separation from the main dining bustle, there is an enclosed rooftop terrace – a small, hidden pocket of outdoor space wedged between the surrounding Mayfair architecture.
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