Quality Chop House, London
The food at Quality Chop House is rich. Deeply, unapologetically rich. If you go for lunch, as we did, I strongly recommend skipping breakfast and making absolutely no plans for dinner afterwards. I felt full for the next two days.
I should probably admit upfront that traditional British food isn’t usually my thing. I normally lean towards brighter, sharper, spicier flavours. But over the years, I’ve really grown to love London chop houses. There’s something comforting and unfussy about them and I honestly think they offer a much better experience than a lot of the flashy steak restaurants in the city.
Chop houses have a long history in London, dating back to the 1800s when they catered largely to working men looking for hearty food and company. Quality Chop House itself dates back to 1869 and still leans heavily into that tradition with its steaks, chops, rich sauces, strong wine list and dark wood interiors. It feels classic without feeling stuck in the past.
We ordered à la carte, though they also do reasonably priced set menus during the week and on Sundays if you want to try the restaurant without fully destroying your bank account.
For starters, we showed absolutely no restraint. First came croquettes and warm bread with salted butter. Then came the mangalitza bacon cured with treacle, juniper and bay. It arrived sitting in a glossy brown butter jus with a silky purée alongside. Mangalitza pork is often compared to wagyu because of its marbling and honestly the comparison fits. Rich, soft and intensely savoury.
Then agnolotti in a cream sauce arrived, at which point we both started realising we may have made a tactical error. Everything was delicious, but so decadent that we were already struggling slightly before the main course had even appeared.
Thankfully, the steak was worth persevering for. Beautifully cooked, deeply flavoured, exactly what you want from a chop house steak. But the real star of the meal was the confit potatoes. They’re probably the restaurant’s most famous dish and deservedly so. Crisp, golden edges giving way to soft centres absolutely saturated with buttery richness. I’ve had versions elsewhere, but these really are the best.
By the end we were completely defeated. Dessert simply wasn’t happening.
This was a full birthday blowout sort of meal, but I would happily come back to try one of the set menus for a slightly less excessive visit. The reputation Quality Chop House has built over the years feels completely justified.
