It’s lovely when you discover a jewel, sat right under your nose. I’d somehow missed the fanfare of the Quality Chop House relaunch late last year. It’s actually on my way to the office, so although I’d noticed the facade, I had assumed it was a traditional British diner, on a par with a fish fryer or an eel jellier. One spring afternoon I saw a tweet about their one remaining slice of tart. The ensuing squabble amongst EC1 food bloggers told me there was something special about this place. I decided I had to investigate.
We arrived and my two Australian visitors were already seated in the gorgeous Victorian wood lined surrounds. We spread out a little: There were only three of us so and as we were placed in a big booth we were quite comfortable. The interior is speckled with loads of antiques including a giant wine cooler icebox that I would quite like at home. It reeked of very nice.
The set menu soon began to arrive. First, an nibble: a magnificent anchovy dip, served with radish. The dip was a delightful debut, bitey, salty and meaty.
Now the chop house changes it’s menu regularly, as in daily. So expect a different spread. But I was impressed with the balance between meat and veg. I do like a vegetable, you see. The trio of appetisers included some veg, prepared in a most interesting way. First up, a new twist on that well trodden culinary combination: beetroot and goat’s cheese.
Now I have a Brazilian brother-in-law, so heart and liver appears at almost every gathering. I’d not for some time had seared ox heart though. Such an incredibly present and potent meat. I want to say “chunk of nugget-ey flavour” but that would be rather crass, no?
The final of the trio, a garlic head, just roasted with toast. It was a delicate flavour, creamy – not particularly pungent. It was interesting, not astounding.
I liked the direction things were going so far.
The meaty punch of the mackerel cut through the flavours of the earlier starters, followed up triumphantly with the sublime zing of the tomato salad. So often heritage tomatoes are served up complacently, relying on the novelty of their visual appearance. Not so here.
As if that wasn’t enough to awaken our hunger, we spied one of the main course’s on it’s way to another table. Enjoyment of food is as much about sight, smell and an anticipatory atmosphere as flavour, right? Well we were primed, on all fronts.
I loved the large platter service. The granny in me got to dish up food for friends. What more could one ask for?
Well, how about succulently roasted pork loin, delicious crackling and a mash so creamy you could make it into a mess.
More? How about trying these on for sides.
About this point in the meal we sat back. I’d imagine, if eating mindfully, it was time to stop. A small desert and a peppermint tea and I would have been done. But the two boys I was with, both advocates of a paleo-style eating, rationalised that more main (meat) was better than dessert.
Cheekily we put in a request. The waitress went to enquire. Apparently the mood of the chef would determine whether more would be provided, quite right, I say.
More? Well it seems the chef was indeed in a good mood. Out came another selection of pork, with some of that top notch gravy.
So we tucked in. Then, not to miss out, we tucked into dessert too. Why wouldn’t you?
I was impressed with the detail of the dessert. A strawberry sorbet, topped with a refreshing ice. Some further berry in the form of compote. Then of course there was a honeycombed hazelnut number. It all came together in a sweet, palette cleansing manner. Did I mention a scrape of vanilla creme? Very special.
Luckily, I’ve recently had the chance to sample seriously good, seriously foraged, seriously well sourced and seriously authentic British food. The recent highlight being River Cottage – tables dressed with wildflowers, perfectly prepared well reared meat and produce. A casual elegance. And, to my delight, Quality Chop house is very much of this ilk. I wont walk past again without being tempted in. At least now, I know what the fuss is about.
More reviews for London EC1
- Baglio di Pianetto: Escape, Indulge, Unwind
- Top 10 Eats from #Sicily
- Dessert is the new main course @thepuddingbar (Guest post by @FelicitySpector)
- Ferro di Cavallo: Authentic #Sicilian Small Plates in the heart of #Palermo
- Visit @HeirloomN8, it’s so very now
- The best #beach near #Florence
- I want to #vegify your favourite dish
- Get your hands dirty @RitasDining #Hackney
- Freestyle diary: #ShopFreeWeek
- @Platterform launch @hackneyempire
The Quality Chop House – Farringdon
92-94 Farringdon Rd
London EC1R 3EA
020 7278 1452
Reviewer: Jared -
June 7, 2013