The Quality Chop House
What they say
“As far as possible, we use local, sustainable ingredients. This ethos is at the heart of everything we do. We write our menus daily, which allows us the flexibility to use seasonal, sustainable produce. All of our meat comes from small UK farms. For example, we source rare-breed meat from rare-pedigree animals: longhorn beef, Middle White pork, and Ryeland lamb from Huntsham Court Farm in the Wye Valley, heritage pork from Hugh and Kathy at Penlan Farm in Herefordshire, as well as beef, milk-fed spring lamb, pork, and mutton from Farmer Tom Jones in the Welsh border. We work closely with the charity Action Against Hunger and their Love Food Give Food campaign.”
Signature Dishes
Cornish mackerel with smoked bone broth, Sichuan, kohlrabi, and seaweed; Cornish monkfish with marsh vegetables and langoustine hollandaise; and Madagascan chocolate with milk jam and caramelized white chocolate.
What we say
The very essence of the recycled restaurant. First opened in 1869 as a working man’s eating house, repurposed as retro chic in the 1990s with its wonderful grade II listed Victorian interior, then most recently turned into one of the most wonderful restaurants in London by the guys who would go on to give us Clipstone and Portland. The wine list is dazzling, the cooking is off the clock, and the Victorian vibes are pure poetry.
What others say
“Hear me now: do not make the mistake of dying before you have eaten here.” –Giles Coren, The Times
What
Offering modern, innovative cooking based around the finest ingredients in the British Isles
Who
When
Address
Telephone
Website
Bookings
Price guide
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