The uncomplicated, ever-changing menu is dedicated to seasonal and carefully sourced cuts of meat and freshly caught fish, modernised with continental flavours and seasoning. The cooking – led by Head Chef, Robert Stephens – is skilled and gutsy. A refinement of the conventional 18th Century Chop House style, it’s perfect for contemporary tastes and sensibilities, food you return to: tasty, satisfying and wholesome.
Meat is supplied by our favourite butcher, HG Walter, based in Barons Court. Seafood is sustainably sourced from around the British Isles: cod from Cornwall, scallops from Scotland and crawfish from the Scilly Isles.
When the produce is this good we think it’s best to keep things simple, giving ingredients nothing more than a quick introduction to our Josper grill and letting flavour take centre stage. All this delicious food will also be complemented by a selection of curated craft beers and a short, sharp list of wines.
At the weekend, the Chop House becomes a social spot. Brunches on Saturday include free-flowing prosecco alongside midday classics. On Sundays we serve up a traditional roast with crisp coated potatoes, fluffy Yorkshire puddings and pert veg. We’ll keep both wine glasses and gravy boats continually topped up, just like at mum’s house.