You don't have JavaScript enabled on your browser. Find out how you can enable JavaScript on your browser here
Raising the bar at The Parcel Yard

Raising the bar at The Parcel Yard inploi Team | 23.11.2017

Another railway pub you say? The Parcel Yard delivers you more - raising the bar for pub food and British ales at one of London’s busiest travel hubs, King’s Cross.

Head Chef, Rachid Messaoudi prides himself on cooking fresh, seasonal food, available to commuters and travellers at all hours of the day. Inspired by the best of Great British cuisine, The Parcel Yard menu offers staples from pub classics including, Steak and London Pride Pies, Owton’s Salt Beef sandwiches and Frontier Battered Cod, through to more modern offerings like Wild Boar Ragu with pecorino cheese and truffle oil, and Mackerel fillet with carrot, cumin puree and pickled fennel. At The Parcel Yard, “Every dish is a signature dish”.

Set in a Grade I listed building, the pub is named after its location, set in the old 10,000-square foot Great Northern Railway parcel office. Here mail was traditionally brought in by freight train and sorted, before being distributed across the UK. It’s the UK’s largest station pub, proud of it’s heritage and history - demonstrated in it’s beautiful, bespoke interior. Reclaimed wood (largely from the old King’s Cross station), has been used to form the doors, panelling, floorboards and the bar.

The Parcel Yard team focus on creating welcoming, memorable customer experiences, whether visitors are grabbing a quick drink in the spacious, double-height atrium, or dining in one of the smaller, more intimate ‘Waiting Rooms’.

The Parcel Yard also boasts the largest selection of Fuller’s ales in London - everything from Vintage Ales, through to Fuller’s seasonal treats and guest beers. If you’re a craft beer lover, then this is the spot for you!

The Parcel Yard are currently hiring! If you’re interested in joining this iconic London pub, check out their latest job opportunities on The Parcel Yard company page here.