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Center City Standards, Relaxed Country Setting
At The Whip Tavern
Cheer up by the warmth of the fire at this inviting English pub at the heart of Chester County Horse Country.
Daily specials and British fare are made from ingredients grown within a stone’s throw of the pub, including meats, cheeses, vegetables, fruits and herbs. Committed to local producers, the kitchen constantly researches and secures ingredients from local growers- among them are Kennett Square Specialties, Green Meadow Farm, Doe Run Farm, Two Gander Farm, Buffalo Run Ranch, Birch Run Farm, Frank’s Scrapple and Rex Farms Apples.
Whether you arrive by bike, car, tractor or horseback, be sure to check out the day’s featured brews or try a cask conditioned specialty draught from the local taps, for something new. Enjoy the hand picked selection of more than 50 domestic and international beers, ciders and malt beverages from a list that adjusts seasonally.
Give a nod to the Whip’s beautiful surroundings with a pint of their off-dry house cider For Fox Sake. Fifty cents from every pour supports open spaces protected by The Brandywine Conservancy. If wine is your preference, bring a bottle – there’s a corking fee of $2.50 for each. Settle in and savor this family-friendly local favorite.
Lunch, 11 to 4; dinner Sun, Mon, Wed, Thurs, 4 to 9, Fri-Sat, 4 to 10; brunch, Sun, 11 to 2.
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Anne Coll has been named as the new executive chef of the Whip Tavern in West Marlborough, Chester County. Coll has worked for Susanna Foo at the original Walnut Street restaurant as well as Susanna Foo Gourmet Kitchen in Radnor. Coll also had a successful run at Meritage where she brought the Korean taco rage to Philadelphia, among other successes.
Coll was to be the chef for Foo’s return to Center City, but in taking the exec chef spot at the Whip, Coll will work much closer to her home, where she has a farm and a pet pig named Jenny.
At the Whip, Coll will work closely with Chester and Lancaster County growers to create traditional pub and local dishes. Coll starts June 8th and menu changes will follow.
Whip Tavern [Foobooz]
Celebrating its 10 year anniversary, the Whip Tavern will begin serving its own private label house cider called For Fox Sake (get it?). The cider is made at Big Hill Ciderworks in Gardners, PA, and is exclusively available at the Whip.
So why did they do this? Because for the longest time, Strongbow was the Whip’s house cider. But in 2013, Heineken bought the producer of Strongbow, sweetened the cider for the American market and, arguably, ruined the hell out of it.
“Strongbow had been one of our best-selling beverages prior to the purchase by Heineken USA,” Owner KC Kulp said. “The new flavors now released under the Strongbow Gold brand are nothing like the original and far too sweet for us.”
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Philadelphia Magazine finds a local place to get the Buffalo standard Beef On Weck, the Whip Tavern in Coatesville.
The beef is Dijon vinaigretteâ€”marinated top round, slow roasted, and sliced thinly on a deli slicer. The rolls, which Kulp wanted to have shipped from Buffalo but found this cost prohibitive, are made by the Downingtown Wegmanâ€™s. Before serving, the beef slices are reheated in au jus, into which the top of the bun is also dipped. As for toppings, donâ€™t even think of asking for anything but horseradish.
Where’s the Beef on Weck? [Philadelphia Magazine]
Whip Tavern [Official Site]
Photo by nickgraywfu via Flickr.