Eat Out London!The Quality Chop House
THE QUALITY CHOP HOUSE
Our private room seats parties from 8 to 16 people.
At lunch Monday – Saturday we offer a modified version of our a la carte menu at £35 per person for 3 courses – please click here for more details On Sundays we offer the same menu as the main restaurant at £35 for 3 courses, it focuses on a traditional Sunday roast.
In the evenings, we offer two menus for groups in the private room.
Please click here for more information about the Set Menu Please click here for more information about the Feasting Menu To check availability and book the room, please click the link below.
If you find the room is already booked, please do email [email protected] and we will be straight back in touch if there is a cancellation or we may well be able to seat your party downstairs in the main restaurant.
Reviews and related sites
THE QUALITY CHOP HOUSE
menu reservations
Our private room seats parties from 8 to 16 people.
At lunch we offer a modified version of our a la carte menu at £35 per person for 3 courses – please click here for more details In the evenings, we offer two menus for groups in the private room.
Please click here for more information about the Set Menu Please click here for more information about the Feasting Menu To check availability and book the room, please click the link below.
Reservations for the private room are taken here online only.
If you find the room is already booked, please do email [email protected] and we will be straight back in touch if there is a cancellation or we may well be able to seat your party downstairs in the main restaurant.
Review of UK British restaurant Quality Chop House by Andy Hayler ...
food drinks
The wine list, which changes regularly, is a major draw here, with some of the better wines at quite attractive prices by the rapacious standards of London.
It is tricky to score bought-in smoked salmon, but it was of good quality, and the horseradish accompaniment went well.
Grilled rhubarb (£6.50) came with meringue, honey and ginger ice cream on a bed of crumbs.
The ice cream had good texture, the meringue was fine, but the rhubarb was distinctly under-cooked and tricky to eat, something acknowledged by the kitchen when I mentioned it (barely 11/20).
The bill came to £85 a head, but that was with a serious bottle of wine (the Alion 1998).
The Quality Chop House Review | Bon Appetit
food
PRACTICAL STUFF: at lunch you can get away with walking in; for dinner you’re safer with a reservation, made online a few days in advance.
Open for lunch and dinner, Monday through Saturday, 12 p.m. to 3 p.m. and 6 p.m. to 11 p.m. Sunday is lunch only, 12 p.m. to 4 p.m.
Grace Dent reviews The Quality Chop House | London Evening ...
food menu
ES Food Newsletter When The Quality Chop House in Farringdon started cropping up on my Twitter timeline — after several anonymous years — it gave me a peculiar frisson.
I ate at The Quality Chop House many times in the ‘Noughties’ — yuk, that word — decreasingly charmed by its quaint interior.
At lunch, there are small, hearty plates of steamed cockles, charcuterie, Denham venison, smoked brisket, longhorn rump steak with bone marrow and, of course, pork chop, mash and cabbage.
The Quality Chop House feels precisely the same as when I left it, aside from very voluminous cushions tied on to every bench to soothe one’s derrière.
I started with a plate of battered Cornish fish served with a lovely, generous blob of peppery aïoli.
Restaurant: Quality Chop House, London EC1 | Marina O'Loughlin ...
ambience food drinks
Apart from anything else, they have a pedigree as luminous as their premises: Will Lander is the son of wine maven Jancis Robinson and food writer Nicholas Lander; business partner Josie Stead, a total charm-pot, is ex-Heston's Dinner.
Unfancy, ungarnished, school of St John bruisers arranged on vintage, mismatched crockery, it's a mix of smaller plates (served in the wine-bar section, though available in the boothed dining room, too) and set meals in the evening, delivered family-style – if your family is the kind who might employ retainers.
One visit coincides with game season, and the simple genius of plonking a sensibly hung grey-legged partridge on top of St John sourdough toast so the gamey juices soak into the bread.
Inevitably, sometimes you'll hit a day of joy – Cornish fish in tempura-light batter with aïoli made with smoked garlic; razor clams with a rubble of migas-like breadcrumbs spiked with morcilla – and sometimes it's more po-faced: cold, tough blackface lamb with a weaselly green sauce; smoked mackerel served jarringly hot, its cucumber salad devoid of the promised horseradish.
Dining room open Mon-Sat, noon-3pm, 6pm-10.30pm; wine bar and shop Mon-Sat, 11am-midnight.
The Quality Chop House, London EC1: 'An almost pitch-perfect meal ...
food desserts staff
The bird, British autumnal cookery at its most intense, is hardly ever tampered with in even the most ambitious establishments, but Searley is clever enough to tweak just a few shades away from the traditional, just enough to turn the often challenging little beast into something spectacular.
He roasts it to burnished bronze, the flesh still carmine inside, then removes the legs and minces them with its offal and fine black pudding into a rich, cauled faggot served with velvety celeriac puree and sticky, reduced meat glaze.
There’s a crouton, game chips, bread sauce and chicken liver parfait; I’ve spoken of this parfait before, but seriously, I’d happily apply it to my face nightly, as rich and luxurious as anything in Selfridges’ cosmetics hall.
Before this come the tiniest, most fragile tartlets filled with a jam of beetroot and savoury Devon Blue cheese custard dusted with a crunch of walnut; jet-black squid ink wafers plunged into almost foamy smoked cod’s roe, punctuated by the odd bracingly sour blast from lemon and petals of pickled onion; home-cured, smoky speck.
Descriptions of the many excellent wines on offer – “plum sap and dark chocolate”, “waxy lemon skins and honey”, “ferrous earth and meaty cherries” – read like poetry.