The Best London Restaurants for Pumpkin

With shorter days and colder nights, it’s clear to see we’re firmly in the throes of autumn. From figs, squash, peaches and pumpkins, autumn is one of Britain’s most celebrated times of the year for seasonally inspired menus. We’ve picked the best pumpkin dishes and included a butternut squash pie recipe that’ll leave your house smelling heavenly!

34 Mayfair

Mayfair is home to some of the most renowned restaurants, making it tough to stand out from the crowd but with 34 Mayfair’s autumnal menu, it’s hard not to take notice. Created by Head Chef Harvey Ayliffe, the modern internationally inspired menu offers a delicious spiced butternut squash soup and pumpkin pesto muffin which will be sure to lure you in on a chilly autumn afternoon.

The Hummingbird Bakery

The Hummingbird Bakery first began in Notting Hill in 2004 and quickly became the go to place for quality American baking in London. Today there are 6 branches across London and Surrey all offering a wide assortment of delicious cupcakes and freshly baked sweet treats. Famously at this time of year they bake the most delicious richly spiced pumpkin pies, which will likely be on the table of those celebrating Thanksgiving in London.


Opened by James Lowe, Lyles has flourished with achievements and even made it onto The World’s 50 Best Restaurants list. Their micro-seasonal menu offers an array of delicious autumnal dishes such as quince posset and chestnut meringue, a famous Neal’s Yard cheese board and not forgetting the Girolles, chanterelles and pumpkin broth, making them a popular venture for those looking for a modern British meal.

Barts Speakeasy

It’s that time of year again when every coffee house in London tempts us with their calorie heavy cups of deliciousness that are pumpkin spiced lattes. But this year, one London bar is taking it a step further by offering an alcoholic twist on the autumnal classic.  Hidden away somewhere on Sloane Avenue, Bart’s speakeasy bartender, Alberto Rodriguez Sanchez has whipped up a pumpkin ‘spiked’ latte of dreams with a dash of Tia maria, pumpkin pie spice infused grey goose, oh and not forgetting the generous helping of double cream! YUM!

Café Murano Pastificio

Chef Angela Hartnett’s third venture is all about fresh Italian pasta and what’s not to love about pasta?! With two sites both in the heart of Mayfair and St James, the atmosphere is inviting and the venue a real treat to spend an evening. With pumpkin tortelli with sage and butter on the menu, this authentic northern-Italian is must visit over the Autumn period.


For those looking to do a spin-off of an autumnal classic, we have included one of our favourite butternut squash pie recipes from Yasemen Kanmer-White’s cookbook ‘Lemon Compendium’. Follow her on insta.

  • Put flour, zest and icing sugar and butter in a bowl.
  • Chop up the butter with a knife, lightly rubbing between your fingertips, until the mixture has the texture of breadcrumbs.
  • Add egg yolk, mix and form a ball, cover with cling film, pop into the fridge for 30 minutes.
  • Preheat the oven to 200°/400°F/Gas 6.
  • Halve the squash, scoop out seeds and fibres, quarter, drizzle the water over the top and cook skin side up in a roasting tin for 30 minutes.

Grease and flour a 30cm diameter tart tin with a removable bottom. Roll out the dough to fit the tin. Prick all over with a fork. Cover the dough with parchment paper and fill with baking beans. Bake for 15 minutes then remove the paper and beans and bake for another 5 minutes or until golden.

Remove the squash from the oven, allow to cool and peel off the skin. Using a hand-blender, puree the squash flesh. Push it through a fine sieve lined with muslin, suspended over a bowl and leave to drain for an hour.

Discard the liquid and transfer 500g of puree to a bowl stir in the maple syrup, spices, eggs and evaporated milk, until well combined. Pour the mixture into the pastry case and bake for 20 minutes. Dot with the marshmallows and bake for a further 20 minutes. Allow to cool on a wire rack for at least an hour before serving.


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