Re-made in Chelsea

The Chelsea stalwart's given itself two makeovers, one aesthetic (mod-meets-street with studded green banquettes and a graffiti mural of the pub's name), the other in the kitchen, where they've bussed in a new head chef who helped his last joint win the coveted "Gastropub of the Year". He'll be tabling the likes of yellowfin tartare w/ crushed avo & shaved fennel, suckling pig baguettes w/ crackling, and house-aged, heftily double-cut ribs of Black Angus...hey, considering the nature of what Deayton was double-cutting, shouldn't it be "White Angus"?