The beef rested on a board, the fat rendered down on the potatoes, a glass of something red in your hand before you’ve decided what to order. That particular, unhurried quality a Sunday lunch has when it’s done without shortcuts. That’s what we’re aiming for every week.
Our Suppliers
All our meat comes from HG Walter, the Hammersmith butcher who has been sourcing from British and Irish farms for decades. We don’t switch suppliers to shave margins. The relationship matters, and so does what it produces.
Our bread comes from Paul Rhodes Bakery in Greenwich, founded by a former three-Michelin-star chef who Pierre Koffmann once suggested should become a baker.
The Meat
BEef — Hereford
Native breed, grass-fed. Dry-aged 28–90 days in HG Walter’s Himalayan salt chamber. Selected for marbling and fat cover, from farms in Norfolk, Suffolk, and Wexford County. The Hereford is hardy and slow-growing in a way that commercial farming has little patience for. We do.
Lamb — Suffolk Texel cross
Free range, from Launceston in Cornwall. Reared to high welfare standards in the West Country.
Chicken — Cornish Red
Small British farms only — Soanes in Yorkshire, Creedy Carver in Devon, Adlington in the Midlands.
On the Table
Roast potatoes that are actually crisp — finished with a herb brush for extra flavour. Proper Yorkshire puddings, tall and golden. Seasonal greens with a herb pistou. A gravy that takes its time. Our sommelier Emma Robinson keeps the wine list moving with the seasons — there’s always something worth asking about.
BOOK A TABLE
Lunch from noon every Sunday. We’d recommend booking — larger tables fill quickly.
74-76 York St, Marylebone, London W1H 1QN 020 7258 0222