About us

Small Beginnings

About us

Abigail Pritchard was born in London and studied art but was always very passionate about food and drink. She took over The Engineer in Primrose Hill in 1994 and with her team transformed it into one of the first, most iconic and often imitated "Gastro-Pubs".

In 2011 in the midst of very public and vocal indignation from locals and regulars alike Abigail's lease of The Engineer was terminated. Not to be beaten Abigail and her team upped sticks and took the concept of The Engineer and planted it in King Street with the opening of The Hampshire Hog.

Twenty six years on with the standard Gastro-Pub model having become so ubiquitous Abigail felt the need for a re-boot. Now in 2020 she has teamed up with chef Baskar and executive manager S.Murthy to open doors on an exciting new chapter with the launch of The Hampshire – a Gastro Pub with a modern Indian twist: same light airy environment with large main bar serving a great range of beers, wines, cocktails and delicious contemporary and traditional Indian food; an intimate pantry for quiet drinks or private hire and a secluded dining room at the rear overlooking the spacious garden – with it’s separate areas for alfresco dining, drinking and Shisha Coming Soon. In a further departure from the original, big sporting events will be shown in the venue.

Chef Baskar was born in the state of Tamil Nadu, Southern India into a traditional agricultural family and became acquainted with fresh farm produce which inspired a passion about cooking from an early age. Baskar learned his various authentic and traditional dishes and techniques from his mother.

After completing a Degree in Hotel management in 1997, Baskar gained experience fromTaj Group of Hotels in India. In 2003, Baskar moved to the UK and joined the Mela Group in London. He has led North Indian, South Indian & Pan Asian chain of restaurants in United Kingdom. He is passionate about modern Indian food, with innovative dishes alongside regional and classic favourites. He has also worked as consultant chef with the Sushi chain in London and loves Japanese and British Pub food.