The Stoke House

The Stoke House - Modern British Carvery

The dining room is bordered by a busy bar and carvery.

Walk up and take a look at our wonderful cuts of meats, cheeses and charcuteries.

Marvel at the wood fire smoker, sit down and make your selection with the server, or sit at the bar and enjoy our wonderful cocktails and home-made sausage rolls, pickles and snacks.

http://www.thestokehouse.com

A Sunday Roast at The Stoke House, Victoria - SilverSpoon London

But I’d like to defend the new restaurant complex, it’s not intended as a mecca for fine dining, but it’s given a great amount of choice for local residents and people working in the area.

Mr S and I have popped there for dinner on Sunday before and this time I was invited back to review the restaurant that is also latest venue by restauranteur, Will Ricker.

Along with the regular menu of smoke house meats, on Sundays you can also opt for the Sunday roast cooked in the wood fire oven with the choice of chicken, beef, salmon, pork or marrow and all the trimmings.

The beef is cooked well and the side dishes are tasty – it’s not the best ever Sunday roast but it’s reasonably priced and a decent portion size.

The ice cream is not home made and tastes artificial and with the sprinkles on top, it is more from the kids menu but again a perfectly fine dessert if it’s what you fancy.

Stoke House Nova Victoria | London Restaurant Reviews ...

As part of the new Nova Victoria complex, acclaimed chef Will Ricker has opened a modern British carvery.

Stoke House will be a self-serve spot, with meats charged according to their weight.

The restaurant also has a 'living salad wall' for fresh leaves as well as a dedicated sides section which includes plates such as smoked cauliflower cheese, pulled pork beans, and garlic and thyme roasted potatoes.

The restaurant uses meat sourced from UK farmers which is cooked on a wood-fire smoker; think roasted Welsh lamb belly, a pork collar brioche and rare Cornish barrel rump.

Stoke House joins 17 other new restaurants built as part of new Nova area, including Hai Cenato and Greenwood.

The Stoke House - London Restaurant Review

So when Australian chef Will Ricker announced he was putting a modern spin on this most revered of undertakings with his new restaurant, The Stoke House, it was with a raised eyebrow that I went down to try a new classic.

The Stoke House is full of surprises; for me the first was that it’s not in Stoke Newington, and the second is that, despite the cosy name, the restaurant is brand spanking new.

Open those big glass doors, and immediately the spot blankets you in that ‘Sunday roast’ smell, so comforting that any British ‘stiff upper lip’ quivers in moments.

Big fluffy Yorkshire puddings are served with every meat, along with a cauliflower cheese, roast potatoes and an uncooked cut of cabbage, which was a little plain.

It takes a brave person to mix up a Sunday Roast, and while The Stoke House's offering doesn't stray too far from tradition, it has enough tweaks to make it interesting.

Stoke House, London SW1: 'You'd have to pitchfork me to get me ...

If, as Dante imagined, Hell is where sins are punished with your own bespoke and exquisite torture, mine might look a lot like the new Nova complex in Victoria.

Whoever is responsible for my main destination, The Stoke House, deserves some kind of medal in the face of an impossible task: transforming what looks like a Vegas airport buffet into something approaching glamour.

“An updated rework of the great British carvery” is what we’re promised from owner Will Ricker (E&O and other noughties pseudo-Asian sleb magnets), and – with the exception of a heavy emphasis on the smoker and some imaginative and rather delicious salads (sweet potato with chilli; a butch red cabbage coleslaw; fat Israeli-style couscous with roast veg) – the, uh, joys of a British carvery are what we get.

The short ribs are fibrous and taste of yesterday’s roast dinner, despite a modish flourish of pickled red onion and chilli; the chicken is cotton-woolly with no sign of the promised embrace of smoke; “smoked” cauliflower cheese, too (“bit on the side”: how very Travelodge), served in a dinky copper saucepan and pleasingly cheesy, is unsmoky.

• The Stoke House, Nova Building, 81 Buckingham Palace Road, London SW1, 020-7324 7744.

Stoke House in Victoria | Restaurant review – The Upcoming

Ushering in a new era of egalitarian eating, Stoke House offers a self service-style dining experience with a twist.

Gone are the days of greying slithers of unappealing meat, here you pay-per-weight for prime cuts of UK-sourced beef, lamb, pork and whole chicken, all cooked in the restaurant’s eponymous wood-fired smoker – simply head up to the kitchen counter and take your pick.

Juicy strips of meat lie nestled up to the thinnest layer of fat, keeping the lamb wonderfully tender, yet crisp – definitely not to be missed.

Yet another in a long line of vintage resurgences, Stoke House takes the best of a golden oldie and spins it into, well, gold.

To book a table at Stoke House, Nova Building 81 Buckingham Palace Road London SW1W 0AJ, call 020 7485 2112 or visit here.