Best British in London

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Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

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Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

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Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

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Confit Potatoes

Universally acclaimed as 'legendary' and 'famed,' these crispy, duck-fat fried cubes are considered even 'more glorious served in the restaurant' than from the adjacent deli.

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Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

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Sage and Anchovy Fritti

Described as 'peculiarly delightful' and 'never forget,' these light bites are praised for their 'Italian prowess' and are a staple across critic reviews.

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Potato Scallops

These fried slices are served with 'dainty silver jugs of curry sauce' and are a menu staple that highlights the kitchen's 'fresh, hyper-seasonal and absolutely homemade' approach.

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Venison Scotch Egg

Universally acclaimed as the pub's signature snack; Chef Sally Abe notes it is one of the most frequently requested items by loyal customers.

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Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

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Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

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Black Pudding

Described as 'seriously memorable,' this loose-grained boudin noir is likened to 'mulch and loam and fudge and blood in the most delicious way,' with reviewers suggesting they could eat it with a spoon like Nutella.

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Beef and Barley Bun

Regarded as Britain’s answer to the char siu bun, this 'glazed dome of soft bread' is filled with rich braised beef and served with a fiery horseradish cream. It is a 'gloriously simple' must-order.

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Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

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Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

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Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

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Quail Shish

This is the Baring's 'must-order' signature dish that has 'swiftly become the dish that's turning up on Instagram' due to its 'amazing' crispy skin and pul biber chilli oil.

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Cheese & Onion Croquettes

Universally praised as some of the 'best' critics have ever had, these golden, gooey bites of Montgomery’s Cheddar are described as 'sharp, flavourful and oh-so addictive.'

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Eggs Drumkilbo

The late Queen Mother's favorite dish; a legendary seafood cocktail packed with lobster, langoustine, and shredded eggs, topped with 'sparkling cubes of soft, savoury aspic.'

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BBQ Scallop with Peppers

Consistently cited as the meal's highlight; Andy Hayler named it the 'best dish' for its depth of flavor and 'gentle spicy heat,' while other critics describe the preparation with red pepper as 'outstanding.'

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Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

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Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

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Raw Scallop, Finger Lime, Chicken Salt, Potato Cake

Reviewers describe the potato base as 'cloudlike' and 'insanely good,' serving as an exquisite foundation for the fresh scallop and citrusy finger lime.

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Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

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Beef and Ale Pie

Described as 'fluent pub' fare, this oval dish of beef stew with a pastry lid is a menu essential—as Jay Rayner notes, 'the room would be naked without it.'

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Smoked Eel Sandwich

Consistently cited by critics as a 'must' and a signature of the house, this dish is the cornerstone of Jeremy Lee's 'hearty, British, seasonal cuisine.'

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Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

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Chicken and Spring Onion Skewer

Universally praised as a 'jubilation' of charred, juicy thighs that 'practically burst in the mouth' and offer the savoury goodness one craves when 'teetering on tipsy.'

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Truffle Pudding

A universally acclaimed Simon Rogan signature, this savory bread and butter pudding is often served with a black garlic emulsion and is described by Hot Dinners as a 'rather good' and highly desirable addition to the meal.

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Whipped Cod's Roe

A signature starter mentioned across nearly every review; served with radishes and bread, it is creamy, smoky, and iconic.

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Salt Beef and Sauerkraut Steamed Bun

Described as 'essentially a Reuben sandwich with new tailoring,' this soft bao features a thick wodge of cured meat and the 'crunch sour' of fermented cabbage.

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Dexter Cheeseburger

A 'legendary' and 'food-scene-famous' burger described as glossy, slightly sloppy, and 'gherkin-blessed' without being 'salad-spoiled.'

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Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

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Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

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Dressed Crab

The crustaceans are cooked and dismembered fresh every day on the premises; critics describe the result as 'irreducibly crabby' and needing nothing more than a squeeze of lemon and buttered brown bread.

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Set Breakfast

Described as the 'archetypal ideal of a Propa Caff,' this deal remains 'every bit as awesome as it’s ever been' with thickly sliced bacon, herbless sausages, and crisp hash browns that defy London inflation.

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Full English Breakfast

Described as a "monumental" and "humongous" plate, it is considered one of the "best fry ups in town," featuring sausages, eggs, bacon, hash browns, black pudding, and fried bread.

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Sunday Roast (Pork Belly or Dry-Aged Beef)

Sunday sessions are so popular that spare tables are an 'endangered species.' The roast pork belly is praised as 'the most delicate piece of protein' with 'impressively crisp crackling,' while the beef options feature 'prime cuts of 35-day, dry-aged Aberdeen Angus.'

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Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

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Hand-Raised Pork Pie

Jay Rayner describes this as a 'bold expression of pig' and a 'noble' example of the craft, served hot with a rich gravy made from calves' feet and reduction.

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Scottish Langoustine Scampi

Described as 'clever but also delicious,' this dish features whole langoustine tails served with 'far superior' crushed minted peas and tartare sauce.

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Crisp Hash Browns

Described as 'Heaven' and 'impeccable' by critics, these are served with chip shop curry sauce, batter scraps, and malt vinegar for the ultimate comfort snack.

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Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

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Cod and Chips

Described as the 'best fish and chips in Zone 1 by some distance,' featuring a 'light, delicate batter' and 'superbly moist' fish.

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Mince and Potatoes

Commonly cited as the restaurant's signature dish, it is a comforting British classic that embodies the 'thoroughly soothing experience' noted by critics.

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Scotch Bonnet Pork Fat on Toast

Universally acclaimed as the pub's signature snack; a rich, spicy 'Bat-Signal' calling you to eat.

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St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

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Pork & Sage Scotch Egg

Praised as a 'winner' with excellent crunch and sage flavor; a benchmark pub snack.

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Six-hour Braised Shoulder of Blackface Mutton

This hearty sharing dish is described as being taken to the point where it can be 'carved with a spoon,' creating a 'virtuous interplay between aromatics and meat.'

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Prawn Scotch Egg

Described as a 'genius choice' and a 'contender for Scotch egg of the year,' this seafood twist on the pub classic features a sweet chilli jam that perfectly complements the prawn.

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Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

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Fish Bhorta

The essential must-order item supplied by the editor.

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Pastel de choclo

The editor's essential must-order pick, offering a comforting and uniquely delicious twist despite the traditional British setting.

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Grilled chicken burger

The absolute must-order item to grab from the hatch.

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Terrine with Gribiche

A menu staple that defines their robust, rustic style; critics praise the kitchen's 'full-bore gutsiness' and 'rudely rustic' approach to traditional fare.

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Cheese and onion pie

This dish 'steals the show' with a rich filling of Red Leicester, West Country Cheddar, and Colston Bassett Stilton encased in a 'gorgeous miracle' of shortcrust pastry.

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Cornish Crab Salad

Retained for its consistent praise; described by critics as a quintessential Adam Byatt dish that is nicely presented with fresh, shell-free white and brown meat and cucumber.

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Sunday Roast

Renowned for 'meat-mountains' butchered on-site; the Windsor pork belly is described as 'faultless: tender and perfectly-cooked' and stacked as high as Christmas lunch.

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Sunday Roast

A 'classic' of the house and widely considered the 'best post-Hampstead-Heath-yomp feed' in Highgate.

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Sunday Roast

A fixture of the local Chelsea weekend scene where 'roasts run all day' with no risk of the kitchen running out of beef early.

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Spatchcock Poussin

Undeniably the highlight of the menu, it is described as one of the 'juiciest chickens' with 'golden skin charred' and a marinade of 'sweet harissa and confit garlic' that elevates the flavor.

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Mushroom Ravioli

A "magical" and "nourishing" dish where a chef pours bone marrow broth "over it at our table, lifting his tiny jug high" for a "perfectly judged combination of distinct flavours."

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Minced Beef Pie, Mash and Liquor

The non-negotiable benchmark. The pastry is superlative, but locals agree it absolutely needs a generous shake of pepper and chilli vinegar.

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Big Irish Fry-Up

The signature crowd favorite featuring Hayward’s butchers sausages, crisp bacon, and perfectly cooked eggs.

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Macaroni Cheese

A signature twist on comfort food that uses 'fat paccheri pasta' and 'fried cauliflower' for crunch; it is so well-regarded that reviewers who miss out on it express genuine regret.

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Poached Native Lobster

This starter is highly praised for 'hitting all the notes' with a refined combination of shellfish cream, heritage tomatoes, and sweet olive.

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Dorset Snails Flatbread

This dish is propelled to the top of critics' hit lists thanks to the 'amazing tarragon butter' and the addition of crispy chicken skin.

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Egg Mayo with Anchovy Sandwich

Featured on the 'favourites' board, this sandwich features tangy mayo with dill and anchovies that add 'oiliness and depth.' It is served on thick brown bread that critics describe as 'perfectly springy' with the heft to contain the generous filling.

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Cured Cornish Mackerel

Acclaimed as the 'dish of the meal' by critics; it features a superbly balanced spiced nage consommé with lemongrass and lime, delivering 'cheek-tingling umami intensity'.

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Welsh Rarebit

Described as the ideal savoury landing pad and as inviting as a freshly made bed.

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Smoked Eel

A menu staple that defines the kitchen's style; praised for its addictive, powerful smokiness and pairing with pickled onions or kale.

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Full English Breakfast

The quintessential choice featuring thick, smoky bacon, soft white toast, and comforting milky brews.

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Classic Fry Up

The quintessential, piping-hot traditional English breakfast served in what critic Tim Hayward calls a "dream-like, timeless, organically grown space" favored by local cab drivers.

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Roast Bone Marrow and Parsley Salad

The legendary signature dish that defines the restaurant; served with sourdough toast and sea salt, it is a non-negotiable order.

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Potted Shrimps

Cited by Jay Rayner as a benchmark starter, it is served warmed through so it is easily spreadable on toast, with a 'measured' ballast of mace and nutmeg.

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Marmite Malakoff

A 'corker' of a dish consisting of a fried cheese ball with a Marmite hit, served in a puddle of romesco sauce which critics call the 'perfect accompaniment' and a 'must order.'

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All In

Regarded as the 'main purpose of the place' and the 'best deal for sharing,' this signature stack of beef, pork, and lamb is served over charred flatbread that soaks up all the juices.

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Jimmy Butler’s Pork Chop

This standout main comes with Chef Mini Patel’s signature 'Bits and Bobs sauce'—a 'tangy, punchy, fascinating concoction' served in its own miniature copper pan that critics find incredibly tasty.

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All In Platter

The quintessential order: a stack of lamb, beef, and pork chops piled onto juice-soaked flatbread.

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Cornish Crab Salad

Consistently praised as 'delightful' and 'super fresh', often served with tardivo radicchio, lemon mayonnaise, and rye toasts.

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Meat Fruit

An almost iconic Heston invention where a silky and deeply flavoured chicken liver parfait is disguised as a mandarin orange (or plum), praised for its clever presentation and the way the citrus jelly balances the richness of the liver.

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Full English Breakfast

Reviewers praise the quality of the meat, noting 'nice thick rashers' of bacon sourced from the nearby Smithfield Market and 'delicious Cumberland' sausages.

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The Cow Special

The house signature of six Jersey Rock oysters paired with a pint of Guinness remains the essential order; critics note the pub has a distinct 'Celtic affect' that makes the Guinness a must.

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Steak and Chips

Harden's describes this as an 'excellent choice' and a reliable standout among the pub's 'interesting pub-grub standards.'

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Bacon Butty

Billed as the 'best bacon butty in Britain,' it features thick-cut middle bacon, 'bacon butter,' and a signature mushroom ketchup in a toasted milk and onion bap. Adding a duck egg is highly recommended for the 'perfectly orange, runny yolks.'

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Drunken Noodles

Consistently praised by diners as a flavour-packed, reliable staple.

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Chicken and Ham Pie

Regarded by critics as a 'flash of inspired cooking' that features fantastic pastry and a lavish, well-executed filling.

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The Borough Special

A 'Borough staple' described as a 'homage to the perfection of a simple fry-up.' It features thick, smoky bacon and a 'peppery, herby' Cumberland sausage that is 'thick and meaty.'

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Pie and Mash

Regarded as the 'best pies in London,' these are handmade fresh to order by owner Grant Castle using a 'closely guarded secret' family recipe and served with generous amounts of mash and 'white liquor.'

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Bacon, Bubble and Cheese Sandwich

Praised as a 'good and proper basic buttie' that is 'simple, sure but beautiful,' it features 'really, really, really good' bread that is soft, doughy, and showered with poppy seeds.

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Bacon Sandwich

Cited by Eater London as one of the city's best; a classic, no-nonsense arrangement of bacon on white bread that hits the spot.

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Roast Bone Marrow and Parsley Salad

A legendary dish that has been on the menu for 26 years; the deeply fatty marrow is perfectly balanced by the crisp acidity of the parsley, caper, and shallot salad.

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Guinness Soda Bread with Marmite Butter

Unanimously praised as a 'honking, ultra-savoury' delight. Critics warn against making the 'rookie error' of not ordering bread to mop up every 'iota' of the garlic butter served with other dishes.

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Protein Power Breakfast

A classic combo of poached eggs, smashed avocado and toast and tomatoes

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Sausage and Mash

The quintessential order; pairs best with London Smokey sausages and traditional gravy for a classic experience.

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Salt Beef Baguette

An old-school slab of meat simply adorned with pickles and mustard, it is widely considered 'the business' and ranked among the best sandwiches in London.

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Egg Mayo with Anchovies

Listed on the 'favourites' board, this classic features mayo made tangier with dill and egg whites cut into thin strips for 'proper bite and texture' on thick, springy brown bread.

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Norfolk Gold corn fed roast chicken

Described as being 'cooked to perfection' with lemon, rosemary, and thyme infusions, it is also the most affordable roast option.

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Pizza

Served seven days a week, the pizzas are the most consistent and popular option on the menu.

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Sausage & Bubble Roll

The Infatuation's go-to; a soft floury roll featuring the cafe's legendary, crispy-edged bubble and squeak.

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Mince on Toast

A staple of the menu described as a sturdy plank of sourdough topped with a 'rich, profoundly flavoursome ragu' and a 'melting, feathery drift of cheese.'

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Roast Pork Bap

The absolute benchmark of the pub's limited food offering; served with crackling and apple sauce, described as 'heaven'.

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Chicken Supreme

A generous piece of tender meat roasted in lemon and thyme, served as part of a 'feast for the eyes' that includes a Yorkshire pudding and fluffy roast potatoes.

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Bacon Roll

A classic breakfast staple praised for its nostalgic warmth and friendly service.

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Haddock & Chips

Described as perfect—crispy, fresh, and exactly what you want from a chippy.

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Potatoes and onions on a lovage sauce with melted stinking bishop

Explicitly cited as one of the 'standout dishes of the evening,' featuring a flavorful lovage sauce and rich melted cheese.

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Full English Breakfast

Promoted as 'the best full English breakfast in London' by the venue, reviewers confirm it uses 'quality ingredients' and offers a vegetarian version that keeps locals coming back.

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Lamb Rump

Cooked to a perfect point with a crispy exterior and succulent centre, this dish is elegantly paired with a dill yogurt base, bold yellow girolle mushrooms, and peas.

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English Breakfast

This proper London caff sells exactly what you'd expect, serving traditional English breakfasts in a setting that has been a staple of Grays Inn Road since WWII.

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Ham Sandwich

An East End icon for over a century, these 'famed thick deli-cut' sandwiches on white bread are the café's most legendary offering, noted for being devoured 'surreptitiously' even by those who shouldn't.

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Minced Beef Pie & Mash

The cornerstone of the menu—crisp-bottomed pastry and well-seasoned beef filling, best served doused in their traditional bright green parsley liquor.

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Cheeseburger Tartare

This 'nicely seasoned' dish has a 'good chunky texture' and is served with 'greaseless, crunchy chips,' making it 'definitely worth the order.'

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Minced Beef Pie, Mash & Liquor

Relatively the best option available as the 'pastry was good' and the 'burnt pie cases added some flavour' to the meal.

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Made-to-order Sandwich

The core offering; locals describe them as 'dreamy lush' with a vast selection of fillings.

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BBQ Burger

Cited as a reliable go-to on the menu alongside their sourdough pizzas.

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Traditional Pie & Mash

The benchmark order with creamy mash and savory mince; heavily season the parsley liquor with vinegar for the best experience.

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Veggie Breakfast Plate

A super-filling staple featuring toast, chips, fried onions, fried egg, and a veggie sausage.