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About Us

Here is just a little info to let you get to know our pub better...



Here is little potted history of our pub and the local area... if you have a spare minute or two and maybe a cup of tea (or is that a G&T), we think it's well worth read.

Download it here...


If you'd like to put a name to a face, allow us to introduce you to the crew...


Front of house

Duncan Moore


Duncan is originally from Wigan, but moved south many moons ago to work in all sorts of businesses in the hospitality industry, from sports bars to late night venues and more recently a pub in Wimbledon. When not behind the bar (where he is surrounded by his first loves, red wine and real ale) he loves to follow Rugby League and enjoys walking his beloved Cocker Spaniel Bo, along with his wife Nikki.

Luke Ashwood

Deputy Manager

When Luke isn't working he is cooking when he is not cooking he is eating and if he is not cooking or eating he is probably lost on an adventure in the middle of nowhere trying to find a place to eat or cook. His hospitality background has been in country pubs and fast moving late night Soho restaurants. He loves all things fermented especially if it's in liquid form and he gets super excited about new flavours and blends. He has travelled and tasted food and wine from all over the world and is always up for sharing knowledge and learning from others. He is still convinced however, that London has all the best places to eat and drink but there's just not quite enough trees there for him to feel at home. If he had to choose, his last meal would be a big Mac with lambrini chaser and you'll find him wearing some kind of paisley on most days.

Chris Charter

Deputy Manager

Chris, has now worked in six of our sister pubs, gathering lots of experience along the way which he is so excited about sharing with the Parrot's new crew. He enjoyed travelling and has worked abroad, but is now very happy to be back on home soil. He enjoys growing vegetables and playing basketball in his free time. He's also found time to recently complete his WSET, which he did with distinction. So if you need to know anything about wines and our lovely list at the Parrot, he is your man.


Daniel Donohue

Head Chef

We are so fortunate to have Daniel working here with us. He has 2aa rosettes under his belt along with a plethora of his recipes being published in various different magazines and papers, he has even been reviewed by the savagely renowned Charles Champion and lived to tell the tale. When not in the kitchen you will find him either playing or watching basketball, cycling, riding his motorbike or watching others ride theirs in Moto GP. He also eats out whenever he can and then goes to the gym to counteract the effects.


Senior Sous Chef

After 10 years of bartending Viorel decided to step into the kitchen and in the last 6 years, has moved up steadily through the ranks KP to Sous Chef. Still keen to learn, there is not a day go by that he isn't his skills, which is to the benefit of us all. Cooking is Viorel's passion, but when he's not in his whites, he'll be spending time with friends, visiting family, playing chess, or partaking in a summer fishing trip or two.

Tom Puttock


After spending four and half years behind the pans at the Sydney Opera House, Tom returned to the UK to catch up with his friends and family. After taking a job at the Aspinall Arms in the Ribble Valley to save for a trip to Europe Tom fell in love with pub life and decided to stay on home soil and join the opening team at Parrot via one or two of our other pubs. Tom has buckets of creative talent and infectious energy which makes him a joy to have around, particularly when the going gets tough.

Peter Illes


Having worked in in our sister pub the Refectory he is a perfect match to the Parrot bringing lots of passion to the crew, he loves everything about being in a strong kitchen team working hard for each other and producing delicious tasting dishes. When Peter is away from the kitchen he enjoys most of all going to the movies with friends.

Book online

Use the calendar to book a table. If the time you're after is not available, give us a call and we will try our best to fit you in. We keep some tables for phone bookings.

We don't reserve any of our outside tables or picnic benches so if you enjoy a little alfresco dining these are first come first serve.