"Pork and sage scotch egg All hail the scotch egg, may she reign over the Great British pub forever. Thanks to the sage in the pork filling and the supreme crunch factor of the batter, we have a particular soft spot for the scotch egg from The Cadogan Arms. A refurbished Chelsea pub with the gliding sophistication of a Julian Fellowes’ dame, this is the kind of place where you can escape the King’s Road and sit at the swish bar while nursing a pint and a couple of snacks. Turns out, eating an egg in a herby meat blanket beneath a chandelier is really quite the mood. " - heidi lauth beasley