"Before you get to the chop part however, there's oysters topped with beef consumé and horseradish, or dressed classically with lemon shallot red vinegar - or even the battered oyster with smoked potato aioli. Starters include the likes of Welsh rarebit fries and potted shrimp; we went for the beef and bone marrow crumpet and the smoked haddock scotch egg with hot apple mustard, both of which were excellent. Though in hindsight perhaps we didn't need any more beef, considering what came next."
"The Chop House name gives a pretty big clue as to what to expect from Chef Mike Reid's menu. What it doesn't immediately tell you however is the effort that they've put into the sourcing of the meat, all of which comes from The Ethical Butcher, a company that we've championed for a long time (they featured in our 2020 Heroes list). This is some of the finest meat you can buy, all sourced from regenerative farms across the UK."
Evolv is the new name for the D&D restaurant group, descended from Conran Restaurants created by Sir Terrence Conran. The New Street Grill has been reimagined as Liverpool St Chop House & Tavern, while Butler's Wharf and Paternoster Chop House adopt the same Chop House & Tavern brand with less drastic changes. Chef Mike Reid's menu centers on chops and steaks sourced entirely from The Ethical Butcher, supplied by regenerative farms across the UK. Starters include oysters with beef consommé and horseradish or lemon shallot dressing, Welsh rarebit fries, potted shrimp, beef and bone marrow crumpet, and smoked haddock scotch egg with hot apple mustard. Cuts of meat are presented on a trolley for table selection, offering individual steaks, rib-eyes for sharing, pork chops, and lamb Barnsley chops. The chateaubriand can be ordered medium rare and paired with béarnaise and beef dripping fries, with guests able to select their own steak knife.
Read at London On The Inside
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