The setting of the Chop House is spectacular - Paternoster Square is a truly beautiful part of London - but it's the food we care about. And, thank goodness, so do the guys at the Chop House. The decor of the place is sharply designed (it's part of what was the Conran empire after all - now called D & D) but there's no ostentation, just sleek lines, warm wooded tables, and over-sized plates. The focus is on the food and it's fine food at that. Eschewing the molecular cookery of Blumenthal et al, they've gone for simple stuff, well sourced and well cooked. Hey... it's nothing new, but it works. The prawns I started with were simply brilliant - poached rather than fried, they had a buttery-smooth prawn flavour that I'd nearly forgotten existed. Similarly, the suckling pig had the kind of depth of flavour we, whose taste-buds have long-suffered the oppression of supermarket meats, can hardly imagine these days. If I have one complaint, it's that three courses of 'British Cuisine' is very, very heavy on the stomach. Having said that, the desserts we had were delicious. Who cares if my abs are a little less defined than they once were, I had a great rice pudding and that's the main thing.
If you're a city worker eeking out a living and want something great to eat, or a tourist whose been traipsing around the Tate Modern and St Paul's and needs somewhere to stock up on your energy, you're going to find it hard to better the Chop House. Plus, you get that rarest of opportunities: the chance to sample British Cuisine at its finest.
This gory Michelin starred restaurant often slips into those "Best 50 restaurants in the World" lists, as much because foodies love to shock the squeamish ... More
1 Pasternoster Square,St Paul's Churchyard,The City,
London,
EC4MMap
1 minutes walk from Paternoster Chop House
By rights we should be a nation of jittering hyperactives judging by the proliferation of coffee chains in the capital. Sometimes it seems you can't ... More
Smoothies are blended to order and designed to put a zing in your step. The Big Breakfast, yoghurt mixed with museli, bananas, stawberries and OJ, ... More
This neat and simple hotel gets all the basics right. The prices are sensible, the rooms are simply and attractively decorated, there's a decent little ... More
Working, domed, city cathedral designed by Wren. Being the cathedral of the capital city, St Paul's is officially the spiritual home of Great Britain. The ... More
Ground Level,
Barbican Centre,Silk Street,The City,
London,
EC2YMap
10 minutes walk from Paternoster Chop House
Part of the Barbican Centre for arts and conferences the Curve Gallery, situated on the ground floor, has changing exhibitions of photography, art and ... More
For tenants of Smithfield Market getting up in the dark is the nothing
out of the ordinary; with the market opening at 4am these hard working
folk ... More
Situated in the heart of London, Career Energy – formed in March 2002 - offers comprehensive advice on careers, career change and job searching. They’ll ...More
2nd Floor,145-147 St John St,Clerkenwell,
London,
EC1VMap
14 minutes walk from Paternoster Chop House
A-StarTutors provides a free online list of private home tutors by area. They also organise GCSE, AS and A2-Level revision courses at Imperial College. They ...More
Bounded in by surrounding office buildings, Postman's Park's appeal lies in what it symbolises as much as how it looks. Located just north of St ... More
Built on the site of a Victorian meat cellar, Fabric continues to boast the most sensational line-ups in the capital. Its global reputation is founded ... More
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The setting of the Chop House is spectacular - Paternoster Square is a truly beautiful part of London - but it's the food we care about. And, thank goodness, so do the guys at the Chop House. The decor of the place is sharply designed (it's part of what was the Conran empire after all - now called D & D) but there's no ostentation, just sleek lines, warm wooded tables, and over-sized plates. The focus is on the food and it's fine food at that. Eschewing the molecular cookery of Blumenthal et al, they've gone for simple stuff, well sourced and well cooked. Hey... it's nothing new, but it works. The prawns I started with were simply brilliant - poached rather than fried, they had a buttery-smooth prawn flavour that I'd nearly forgotten existed. Similarly, the suckling pig had the kind of depth of flavour we, whose taste-buds have long-suffered the oppression of supermarket meats, can hardly imagine these days. If I have one complaint, it's that three courses of 'British Cuisine' is very, very heavy on the stomach. Having said that, the desserts we had were delicious. Who cares if my abs are a little less defined than they once were, I had a great rice pudding and that's the main thing.
