The Devonshire Has Taken Over, and it’s here to stay.
London is known for its vibrant pub scene, with over 3,500 establishments in the city.
What makes this new pub, The Devonshire, so special?
Having just opened six months ago, the pub is owned by a trifecta of hospitality geniuses. Oisin Rogers, Charlie Carrol, and Ashley Palmer have joint forces, bringing together their industry knowledge and love of good beer. The queues speak for themselves; the pub serves the creamiest, most delicious pint of Guinness on Denem Street in Soho.
With hundreds of thirsty consumers occupying the space Monday- Sunday, bartenders pour up to 19 kegs daily, equivalent to 1,672 pints, with a record day of over 3,500 pints sold.
Stepping into the bustling space, you’re greeted by a fast-moving line of patrons eager to get their hands on one of these pints. The bartenders, undeterred by the demand, continue to pour for hours on end. The entire bar is lined with pints of Guinness, a sight that is both impressive and inviting. The experience is exceptional, and truly fosters a sense of community.
So are these pints worth the hype?
Oisin Rogers was fed up with poor-quality Guinness consistently served across the city.
He states, “This pub is built around the installation of good Guinness. Nobody’s really done it like this before.”
The science confirms that this could be the best Guinness in London. The pub has built a unique installation system for transporting the beer from keg to glass. Oisin Roger explains that most pubs refrigerate their beer in the same cooler as a lager, which has a different makeup than Guinness. Ultimately, this makes the Guinness too cold and creates a low-quality pour.
Through investing in the right equipment and avoiding shortcuts, The Devonshire is quickly becoming an iconic destination in Soho, serving creamy, cold beer just the way it should be.