The Quality Chop House

92-94 Farringdon Road, Clerkenwell, London, EC1R 3EA - View on a map
Telephone: 020 7278 1452

The Quality Chop House Restaurant In London
Details Image
Overall 5.5
Food 4.0
Service 8.0
Atmosphere 8.0
Value 2.0
Based on 1 reviews

what the critics say



Friday, August 09, 2013 - The menu presented ‘fried fish, aioli’. Nothing more needed to be said. Loose lips sink ships. It managed to hide moist, succulent fish inside a crispy batter devoid of any oilyness. Precision engineering...The main event was one of the Chop House’s signatures, Longhorn mince on dripping toast. It arrived without fanfare, or expectations, but it was certainly the star of the meal. It reminded me of eating home-cooked bolognese from a hot pan, and not wanting to share.


Marina O'Loughlin

Saturday, March 02, 2013 - The menu changes three times a day. Imagine. Inevitably, sometimes you'll hit a day of joy – Cornish fish in tempura-light batter with aïoli made with smoked garlic; razor clams with a rubble of migas-like breadcrumbs spiked with morcilla...The new custodians of the Chop House are gleefully aware of the treasure on their hands. It gladdens the heart.

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Sadly didn't live up to expectation. Lovely service. Great atmosphere. Average/below average food.

Starters: Pork rillette was woefully under seasoned, and thus lacked flavour. The layer of clarified butter was too thick. Lamb salad was better -- lovely slivers of pink lamb on bed of punchy watercress went down well.

Mains: Game special of mallard with traditional trimmings of game chips, watercress, bread sauce and foie gras. Mallard was raw -- skin had been coloured, but obviously hadn't gone through the oven so the flesh was still jelly like and stone cold. Sadly had to be sent back. When it returned, it had been cooked to a nice rareness and replated -- unfortunately, because of no resting time, the meat was tough. Watercress with mustard vinaigrette was tasty, but the bread sauce lacked flavour (couldn't detect any clove or bay leaf whatsoever). Foie gras quenelle was delicious. Husband's venison had been cooked nicely, but the white bean and bacon stew it sat on top of lacked flavour. Could have done with a decent mirepoix or something. Also, as my plate was being recooked, my husband was in that awkward position of whether he should eat his or wait to keep me company. We do, after all, go out to eat together. This isn't Wagamama.

Dessert: Chocolate and prune brownie with ice-cream was delicious -- moist, rich, but not too sweet. Rice pudding with clementine marmalade -- rice was raw/crunchy. Obviously hadn't been baked. Nobody wants to eat 'al dente' rice pudding. On the plus side, it smelt great with a heady scent of vanilla, and the crystallised clementine rind was good.

Positives were: inclusive sparkling water, good quality bread and butter, good loose leaf tea, lovely service, great dining room, fab atmosphere, pretty chintzy unmatched floral/chinoisery crockery. All the wood and the small size of the venue made the place feel very cosy indeed.

The point of simple cookery celebrating produce etc. etc. is that it needs to be executed perfectly as there's nowhere to hide with so few ingredients. We both wanted to love the Quality Chop House but simply couldn't. And it wasn't cheap -- we paid £89 including 12.5% service charge for three courses for two, a diet coke and 2 teas, excluding wine.

Such a shame.
Comment on this reader review

Overall rating 6 stars
Food 4 | Service 8 | Atmosphere 8 | Value for money 2
Saturday, December 21, 2013

what the bloggers say

Cheese and Biscuits

Cheese and Biscuits - 7/10

Tuesday, April 02, 2013 - Longhorn mince on dripping toast was everything it promised to be; a straightforward but deeply satisfying plate of loose meat on a thick slab of sourdough made soggy with cooking juices. A bit more toast and a slightly less mountainous helping of beef may have made a more balanced dish...There was no room to pick fault with these lamb sweetbreads though. Tender little nuggets of golden brown, nestled in a tasteful arrangement of crunchy raddish and crispy bacon, they were dressed in one of those mind-bendingly rich demi-glace sauces that you wish you could just go away and drown in.

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