Hereford Road Restaurant
British restaurant · Bayswater
3 Hereford Rd, London W2 4AB, United Kingdom
Highlights
British bistro with offal, game, and seasonal produce
British bistro with offal, game, and seasonal produce
"If you don’t know what to expect when you walk through the door here, you might be confused. Hereford Road has an ultra-modern look, but the food couldn’t be more traditional, with heavy emphasis on old-fashioned British cooking, meat, and the whole ‘nose to tail’ shtick. What we like best about Hereford Road is that nose to tail doesn’t cost an arm and a leg: prices aren’t nearly as high as you’d expect in this hedge-funded area. Order the set lunch for a great deal (£13.50 for two courses), or come by with a date or group for dinner." - Richard Ehrlich
"None of the frills, all of the flavour – that’s the approach they take at this relaxed and friendly neighbourhood restaurant. A converted Victorian butcher’s shop, it specialises in tasty British dishes that demonstrate the chefs’ confidence in the quality of their first-rate seasonal ingredients. It all comes at a reasonable price too, with options like Blythburgh T-bone pork chop or venison haunch with swede and kale pleasingly not costing the Earth. Booths for six people are the prized seats." - Michelin Inspector
"To try St John-quality food, but at a considerably kinder price (especially the set lunch, one of London’s great bargains,) then ex-St John head chef Tom Pemberton’s bistro inside a butcher’s shop is unmissable. Dishes include deep fried calves’ brain, hake with roast cauliflower, and brown bread ice cream." - James Hansen
"At two courses for £16.50 or three for £19.50, the set lunch menu at this former Victorian butcher is eye-poppingly good value. It’s fairly but not exclusively meaty, with shades of St. John: start with leeks vinaigrette, follow it with whole grilled mackerel with fennel and kohlrabi, and finish up with buttermilk pudding. Get it on Fridays and Saturdays." - Emma Hughes, James Hansen
"Tom Pemberton’s menu in Notting Hill is so marked by his time as head chef at St. John Bread and Wine that it’s practically an homage: the playful “crumbs” on a smoked cod’s roe and little gem dish; the curtness of devilled lamb’s kidneys and mash. With a small, heated terrace, it’s a fine choice for west Londoners in search of the Modern British grail. (H)" - Adam Coghlan, James Hansen
