As at Hawksmoor that means food that always revolves around the best ingredients we can find. Steaks come from well-loved native breed cattle reared by the multi-award winning The Ginger Pig in North Yorkshire. Sustainable seafood caught off the South Coast comes straight from Brixham fishermen each morning. And our fried chicken is made with slow-grown herb fed Yorkshire Ross chickens. We also use charcuterie from Cobble Lane in Islington, raw sheep’s milk ‘London Fettle’ from the fledgling Kupros Dairy, Brockley’s amazing Graceburn cheese and sourdough from the Little Bread Peddler in Bermondsey. A good drink is also important. So we have a range of carefully crafted cocktails that don’t take themselves too seriously and a wine list made up of bottles by passionate (mostly small) producers.
It also means being a restaurant that’s not too fussy or trying too hard to be fashionable and trying to be as involved in our neighbourhood as we can be. Most importantly it should be a nice place to while away a few hours and get looked after by people who love what they do. Steak and red wine with friends, a lazy (and boozy) brunch, Sunday roast with all the family, a first (or 151st) date, a quick mid-week lunch. Or as Time Out put it, "food that will comfort and soothe: the sort that you want to eat after a break-up, or after watching too many episodes of Homeland.”
We hope you like it as much as we do.
Will and Huw