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𝕋𝕙𝕖 ℚ𝕦𝕒𝕝𝕚𝕥𝕪 ℂ𝕙𝕠𝕡 ℍ𝕠𝕦𝕤𝕖

@qualitychop

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One of the many joys of being something of a historic restaurant (est. 1869) is looking at historic dishes and imagining if they’ve ever graced our menus before. Such thoughts crossed our mind as we planned next fortnight’s unapologetically retro menu. As the Waldorf Salad crossed the Atlantic and got a glow up from Escoffier in 1907, might it have made it to our bench tables too? Unlikely given the ‘meat and few veg’ nature of our menus during our first century after opening but our take on this classic combination of celery, walnuts, blue cheese and grapes would surely please even the most old-school lunch regular.
To follow, another trip down memory lane albeit to the more recent past. A chicken Kyiv transported from the 80s dinner party to the 2026 professional kitchen and made with the perfect breast of a plump Fosse Meadow bird - the finest chickens we know which have been on our menus for 13 years and counting.

Weekday Set Lunch, 13th to 23rd October
Waldorf Salad
Fosse Meadow Chicken Kyiv, Potato salad
Lemon posset, Brown Butter Shortbread by @qualitychop

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2 days ago

Just a few more days to enjoy this dessert as part of (fortnightly-changing) £29 set lunch

A creme caramel of classical simplicity - a dry caramel goes into the moulds first followed by a custard of French whipping cream, Madagascan vanilla, eggs. The perfect end to follower a rich cauliflower soup and steak Diane.

Hurry, must end this Friday lunch! Sign up to our newsletter for next week’s menu if this is coming at you too late. by @qualitychop

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5 days ago

Sundays at The Quality Chop House mean lots of things to different people but to most the iconic memory is a fine piece of roast beef with all the trimmings. Here the team walk you through how we get there from the original cooking of this Aberdeen Angus rump to its place on the plate alongside roast potatoes, Yorkshire pudding, Roasted onions, Savoy cabbage, Carrots with honey and black pepper and brisket. by @qualitychop

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7 days ago

Yorkshire partridge, Pontack, salsify, pancetta

Pontack originates from a pub on Lombard Street in the seventeenth century. Its owners, bordeaux wine makers, needed to find a use for their copious crop of elderberries so they preserved them in vinegar, shallots, garlic, mace, all spice and ginger to create a sharp, fruity and rich juice.
A reduced, intense version of this historic English condiment underpins this dish and works brilliantly with game - partridge breast roasted in butter and a leg glazed and rolled in oats. A pan-fried pancetta on horseback is made to order wrapped around a prune from Agen and the dish is also garnished with white salsify cooked in a port and elderberry juice and a chiffonade of endive. by @qualitychop

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10 days ago

A new terrine for Autumnal menus. Whole rabbits come to our butchers and the shoulders and saddle are minced before being mixed with morteau sausage, lardo and boozy prune and wrapped in bacon. Once the terrine-ing is done, we serve a generous slice with a dollop of crab apple jelly and cornichons. by @qualitychop

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12 days ago

As many of you may know, our beloved head chef Nathan Chapman is an enthusiastic amateur historian of British food - many a recent briefing has featured digressions on the history of English condiments, as pontack, a 17th century elderberry sauce, made its way on to the menu.
It’s in this vein that we present our set lunch for the next fortnight, echoing the more recent past with three classics from pre and post war British cookery. The steak Diane, smothered in a sauce of pan juices (imagine a less pepper-y steak au poivre sauce) emerged in august gentlemen’s clubs menus of the 1930s and was a feature of most well into the 70s. We present a classic version of this dish as this fortnight’s main course, with a perfect cut selected by our adjoining butcher.

You can imagine many a meal in this steak Diane-era beginning with a well-made soup and so does this one in fact, a delicious autumnal cauliflower number sweetened with brown butter and pine nuts. To finish, a classic crème caramel. Brandy, cigars and a snooze in the library not included.

Weekday Set Lunch, 28th September to 9th October
Cauliflower soup, brown butter, pine nut
Steak Diane
Crème caramel by @qualitychop

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16 days ago

A new first course. Torched smoked eel - rich and deeply saline. Agnolotti of parmesan and roasted celeriac puree - subtle and slightly sweet. A parsley sauce made a la bechemel using eel stock, blanched parsley and spinach. To finish the dish, a few shavings of nutty ricotta salata. by @qualitychop

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18 days ago

Yorkshire Boer goat sausage, Shrewsbury sauce, crab apple

A whole goat arrives to our butchers and is dry aged for a week before we get to work on the shoulder and trim, mincing and mixing with all spice, salt and garlic to make this rather wonderful looking sausage. It sits on a Shrewsbury sauce, a Delia classic reworked by her biggest fan @nathanchapman16 to include goat jus. The only thing it needs on top is a crisp and sweet crab apple jelly. by @qualitychop

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24 days ago

Brixham pollock, Norfolk sea vegetables, smoked cockle chowder

A new fish main course to reflect the Autumnal shift. Roasted pollock with a fine chowder of leek, onion and potatoes cooked in smoked butter blended with cream, milk and fish stock then finished with sherry. Perhaps the star of the dish is the stunning cockles, added to the chowder having been steamed in white wine, from our wonderful new supplier @Car_y_mor. Sea purslane and sea beets in a lemon dressing bring a textural garnish and complete the marine odyssey. by @qualitychop

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a month ago

As temperatures drop and clouds loom, thoughts turn to the butchery and a conversation with our wonderful in-house butcher Ritchie about the perfect cut for our next fortnightly set lunch.

The sauce charcutière appears in Auguste Escoffier’s 1903 Le Guide Culinaire and on plenty of bistrot menus since. Rich in onions, mustard, white wine, and chopped cornichons it is a perfect match for pork and in particular the crisp and confit belly.

Around this substantial principal plate, a couple of lighter offerings - a first course of Onion squash, hazelnuts and goat’s cheese and a dessert of chocolate ganache drizzled liberally with olive oil.

We hope to see you soon.

Weekday Set Lunch, 15th to 25th September
Onion squash, hazelnut, Ragstone
Middle white belly, sauce charcutière
Chocolate ganache, olive oil by @qualitychop

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a month ago

A few more days (until Friday to be precise) to enjoy this Bell heather honey tart as the denouement of our £29 Fortnightly Weekday Lunch Set. Just three ingredients needed for this most delightful of fillings - St Ewes egg yolks, whipping cream and bell heather honey from @london_honey_co by @qualitychop

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a month ago

A snack of Cornish tuna otoro, confit potato and melon.

To order the tuna is sliced from the fattiest cut of belly sourced from our friends @hendersonseafood and brushed with infinity sauce (soy, mirim, lemon and brown butter) before being put on a square of our own confit potatoes alongside a slice of honeymoon melon, trout roe and finger lime. by @qualitychop

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a month ago