The Great British Lunch Show

Fish & Chips

From seaside towns to cities, it’s the UK’s favorite takeout.  We make ours with succulent East Coast hake set within crisp, golden batter. Served with proper ‘chip shop’ accompaniments: tartare sauce, curry sauce, mushy peas, a wally (large, pickled gherkin), pickled onion and pickled egg. With malt vinegar for shaking. 

Steak Frites with Gentleman’s Relish

Combines deeply beefy charcoal-grilled rump steak with an umami-bomb icon of British food history.  Gentleman’s Relish was a regular fixture on Victorian tables, usually spread on toast as a post-dessert ‘savory’, a riot of anchovy and spice.  We’ve smoothed out the edges a little but have stayed true to the original’s quirky character.  

Steak & Kidney Pudding

An old tavern dish of braised beef and lamb’s kidneys, with a rich and flavorsome gravy, within soft and yielding suet pastry.  

It’s the third ‘pudding’ to join our menu, after a Sunday Roast’s best friend, the Yorkshire Pudding, and the sweet and indulgent Sticky Toffee Pudding. All are completely different from each other, showing how tricksy British food terminology can be.  

Coronation Chicken Salad 

In the year of a coronation (God bless yer, yer Majesty), we also include a tribute to Coronation Chicken. First served at Queen Elizabeth’s coronation in 1952, this curried chicken mayonnaise went on to become one of Britain’s best-loved sandwich fillings. Our reimagined Coronation Chicken Salad features charcoal-grilled chicken marinated in yogurt and spices for 24 hours, along with little gem leaves, smoked almonds, golden raisins, lime pickle-yoghurt dressing and a sprinkle of Bombay Mix for added crunch. A Great British lunch fit for a freshly crowned monarch. 

Ricotta Dumplings

Completing the line-up is a light but substantial vegetarian dish: Ricotta dumplings with maitake, beech and silver oyster mushrooms, finished with Pinot Bianco beurre blanc and tarragon oil. Pillow-soft comfort food.