Source: Quality Chop House
By Laura Nickoll
This restored 19th century working man’s eating house is in excellent hands these days, sending out bold British, seasonal provisions of the sort that fully restores the historically maligned reputation of the nation’s food. The wine list is adapted daily, to suit the menu and the mood.
What to eat? The Hereford mince on dripping toast and a side dish of confit potato topped with caviar (#nofilterneeded) get a lot of press, but there’s plenty more going on here: if your visit coincides with game season, you really are in one of the best places in the city to take advantage of it, and the traditional Sunday roast lunch is unimpeachable (do book ahead).
Pipsqueak tip The kitchen welcomes children and will happily make small portions of mains. And if you’re in a hurry, there’s a butcher and shop attached, with food to take away.