Anthony Rush’s Podmore: A Love Letter to British Food

“British food has a bad reputation for being shit—which it is, if you go to shit places.”— Chef Anthony Rush

Chef Anthony Rush doesn’t mince words—or ingredients. His point goes well beyond the UK. “Everyone assumes Tokyo has amazing food on every corner,” he says, “but that’s simply not true. You can find bad food there, too.”

The reverse is also true of the UK. While it’s often dismissed for lacking culinary flair, the scene is evolving—and there are some truly exceptional dishes coming out of British kitchens today.

Originally envisioned as a refined cocktail bar with elegant dishes to match, Bar Podmore has since evolved into Chef Rush’s answer to the UK’s rising culinary scene—a haven for elevated British comfort food.

Still, the bar’s beauty remains untouched. Inside, gleaming white marble tables, crushed velvet seats, and wisteria wall coverings bring a touch of luxury—and a nod to Anthony’s childhood home in the UK, where his parents have a wisteria tree in their backyard.

“We enjoy being in nice places and feel that beauty doesn’t have to come with a price tag.”

Elevated Classics, Done Right

When it comes to food, Anthony is proud to spotlight the new wave of culinary craftsmanship coming out of the UK—and aims to meet that standard at Podmore.

“We’re trying to live up to what people are doing back home.”

One standout: his elevated cottage pie. Instead of a traditional single-meat version, his take uses two carefully selected meats, with layered flavors and house-made ingredients that reflect his meticulous style.

Every dish at Podmore is a labor of love. Take their fish and chips: the fish is butchered in-house, brined and then put in a beer batter before frying. The hand-cut chips are triple-cooked—never frozen, which happens in restaurants more than people think.

"We take care and pride in everything we do."

Even their bacon follows a seven-day process: it’s cured for five days, infused with flavors, rested, smoked with maple chips, and finally hand-sliced from a whole pork belly. For Anthony, it’s about taking classic British dishes and crafting the best possible versions of them.

“When I see a new recipe, I think, ‘That’s a great idea—but how can I make it even better?’”

The Cocktails: Curiosity Meets Craft

Bar Podmore’s cocktail menu is just as ambitious.

“Podmore exists to create cocktails you’ve never heard of.”

The bar’s back-of-house is designed for just that purpose, yielding signature creations like their flagship drink, The Chung Chow (a spin on the classic Pimm’s cup with a kaleidoscope of colorful ice boasting with cucumber, mint, strawberry, orange, and lemon flavors), alongside perfected classics like a gin and tonic—both of which took over a decade to develop.

He hints at new ideas inspired by Hawaii itself: “I’ve seen strawberry guava on hikes and want to create something from that,” he says. “But right now, I struggle to find the time.”

The Heart of the Neighborhood

Between Senia and Podmore, Chef Rush is busy—but never too busy to connect with his guests.

“We make everything we can in-house. That’s what sets us apart, not just from what people make at home, but from other restaurants.”

Bar Podmore is now a hybrid of British pub warmth and cocktail bar sophistication, open to anyone who wants a thoughtful drink or a cozy, handcrafted meal.

“At the end of the day, I just want guests to have a good time.”

He recalls one night in particular: a customer arrived grumpy and ordered a vodka tonic. Anthony questioned his choice and suggested other options from their menu. The customer changed his order—and by the end of the night, he had tried every cocktail on the list (each with its own unique story,) and started promoting them to customers nearby.

Moments like that show exactly what makes Podmore—and Anthony—stand out.

BONUS — RAPID-FIRE QUESTIONNAIRE:

Don’t overthink it—just answer!

Lemon or Lime?

Lime

Sparkling or Still?

Still

Sunrise or Sunset?

Sunset

Digital or Analogue?

Analogue

Barefoot or Sneakers?

Sneaks

What’s one word to describe your creative process?

Passion.

When you set out to create a dish, does it ever turn out exactly as you imagined?

Um, yes.