Meat

Meat is a cornerstone of our identity. With ‘chop’ in our name and a butcher next door, it was always going to be thus. Although we’re the first to say (to anyone who will listen) that we’re not just about chops and steaks, we are equally proud to be many Londoners’ first port of call when they are looking for meat cooked just right. This section of the book looks to demystify some of the elements of meat cookery and give you as many useful tips as possible along the way.

Working with the whole carcass means we use many cuts on our menu, which usually fall into two categories: first, the cheaper cuts like onglet or pork belly, which can offer incredible flavour but need the right treatment and accompaniments. These can often be enhanced by equally flavourful garnishes and gutsy flavours like anchovy. Second, what we might call the ‘prime’ cuts (a chop or a ribeye) which require little embellishment if the provenance is good enough. The trick here is extracting maximum possible flavour, and letting the meat speak for itself.