"Gordon Ker’s homage to quality British meat is dependent on a special relationship with Cornwall butcher Warren’s — it’s one that brings value for money as well as impeccable meat. Proper dry-aged, grass-fed steak is always charred, juicy, and lightly funky. It’s as good as it gets, especially when accompanied by the crispiest dripping-fried chips, and surely London’s finest gravy. Chops — lamb and pork — either “skinny” or fat — and one of the city’s best Sunday roasts are worth trying on subsequent visits." - James Hansen, Adam Coghlan
