The Quality Chop House

88-94 Farringdon Road
London EC1R 3EA

To book:
0207 278 1452
or online reservations 

Restaurant & Bar
Monday – Saturday
12–3pm / 6-11pm


The Quality Chop House is a Dining Room, Wine Bar, Butchers & Shop on Farringdon Road just around the corner from Exmouth Market. It was opened in 1869 and has been 'The Quality Chop House' ever since.

We take reservations for both lunch and dinner. 

Our Butchers & Food Shop is just next door selling a range of British meats and produce from daily provisions to fresh produce, housemade condiments and pies.


To make a reservation please call 0207 278 1452 or you can book online.

We take reservations for lunch and dinner.

If you are interested in a table for more than 6 we have a Private Dining Room that seats up to 10.  For more information please see the Private Room page.

Our Menus

We write our menus each day based around the best produce delivered every morning. 

We offer a very good value express lunch and pre-theatre menu which is available Monday - Friday 12-3pm and 6-6.45pm.

At dinner, our chefs can can prepare a bespoke feasting menu to be shared by the whole table.  Our waiters will be happy to discuss this with you.

On Sundays we always have a Sunday roast available in addition to our a la carte menu.


Our Grade-II listed dining room is still configured to its original design from 1869 with the original booths for parties of 3-6. Next door we have another room with plenty of individual tables for 2 which can be booked any time of the day.

Reservations are taken for both lunch and dinner Monday to Saturday and lunch on Sunday.


We have around 135 wines which we feel reflect the world’s most interesting wine regions and styles - old, new, established, iconoclastic, white, red, pink, orange... We do not have a specific focus and we are a broad church. 

At the lower end of our list our wines have been sourced from small producers and smaller, lesser well-known importers. At the top we hope to represent some of the world’s best wines and winemakers at very good prices.

We publish a new wine list every month and search up and down the UK and beyond for old gems hidden away in forgotten cellars to put on our list which you might not see elsewhere. We are yet to print a list without a spelling mistake.

In 2014 we were named ‘Best Small Wine List In Europe’ by The World of Fine Wine magazine.  We also offer several special fine wines by the glass using the Coravin wine preservation system.

On Mondays we waive our standard £15 corkage fee.  Book a table at either lunch or dinner, dust off something special from your cellar, or pick up your favourite bottle from the corner shop to enjoy with your meal and we won't charge you a corkage fee.


Our guiding principle is to source the best produce available and to treat it with the upmost respect.  Where possible we use British ingredients, but taste and integrity are the most important things. 

We think very carefully about how to get as much as possible from these ingredients.  This ‘nose to tail’ approach applies as much when we make game tea from the bones of the birds that we serve, as it does to turning the buttermilk left over when we make our own butter into panna cottas, marinades for meat, or dressings for salads.  

Since opening, we’ve worked very hard to develop and maintain relationships with our trusted suppliers.  We have chosen each and every one of them on the basis of the quality and authenticity of their produce.  They share our love of good food, and almost without exception they are incredibly nice people.  

We work with small farms across the UK, wherever possible sourcing directly from farmers, rather than working with wholesalers and middlemen.  This allows us the freedom to choose animals on the basis of the things that really matter to us such as specific weights, fat content, fat marbling, age etc.  For more detailed information about our meat, please see our shop page. We get our charcuterie from Elliot and Alison at The Ham and Cheese Co.  Like us, they believe in working with small independent farms that in most cases rear, butcher and cure all of their own meat.  

Most of our fish comes from father and son team Chris and Dylan Bean of Kernosashimi from Trecoose in Cornwall.  They run a small collective of day boats including their own – Lady Hamilton - which go out before dawn, using sustainable methods such as gill–nets and jigs, and return with their catch at around 4pm. Their fish is then overnight couriered directly to us and the following day we’re serving it to our guests for lunch. 

Fruit and veg
We pride ourselves on working with as many independent farmers and growers as possible: people such as Brogdale Farm in Kent, The Good Earth Growers in Cornwall, and The Tomato Stall in the Isle of Wight.  We work with the seasons, using the freshest, most vibrant and delicious vegetables and fruit grown by people who care passionately about their farming methods and their produce. Our focus is on using British produce, but we don’t limit ourselves.  We also hunt down the best that Europe has to offer; Perigord truffles; Amalfi lemons and French salsify.

We have sought out like-minded people who provide us with the best-tasting dairy produce.  Most of our cheese comes from the venerable Neal’s Yard Dairy who work with around 40 independent farmhouse cheesemakers across the UK and Ireland. Our milk and cream comes from Geoff and Kim at Ivy House Dairy in Somerset, a small family-run farm making the finest organic Jersey milk products.  The raw unpasteurised Guernsey cream that we use to make our own butter comes from husband and wife team Dave and Rosie of Hurdelbrook Farm in Somerset.

The early rising bakers at Little Bread Pedlar based in Spa Terminus use organic Shipton Mill flour to make the artisan sourdough breads that they deliver to us daily by bicycle.

Our ethos
We write our menus daily.  This means that we can work in sync with the seasons, and be responsive to the daily changes within those seasons.  Sea kale may be there one day and gone the next, the same is true of woodcock.   A spate of bad weather can ground our fishermen’s boats for a few days, and it makes perfect sense to us that our menus should reflect this.  This approach also allows much-valued feedback from our guests to guide the menu, so please do get in touch to talk to us about your experience.


We offer a unique opportunity to discover whole-carcass butchery with our Head Butcher.  You will spend 2 hands-on hours cutting a meat of your choice, followed by a 3 course set dinner in The Quality Chop House restaurant afterwards.

Cost: £165


Monday 25th - Pork 

Monday 9th - Lamb
Monday 23rd - Beef 

Monday 6th - Pork 
Monday 13th - Beef
Monday 20th - Lamb
Monday 27th - Beef

Monday 4th - Pork
Monday 11th - Beef
Monday 25th - Lamb

Monday 1st - Beef
Monday 22nd - Pork 

Our butchery classes are run by our Head Butcher. Unlike other classes, ours explore our whole carcass approach to butchery. You will learn the principles of this art and get a feel for all the different cuts of the beast.

Classes are made up of a maximum 8 students and based around lamb, pork or beef. We will start by talking you through the carcass, the species you are working with, different methods of rearing and how this influences the character and flavour of the meat, how to assess quality when buying, different breeds and their importance.

We'll then show you how to break the carcass into the main primal cuts, showing you the different characteristics of the pieces.  Working in small groups, you will each have the chance to have a go. After that you'll further break down the primal cuts into pieces ready for cooking, each of you working separately with guidance.

The evening ends with a sit-down 3 course meal in our next door restaurant based around the meat that you have worked on, and as a parting gift you will be given the cuts that you have prepared to take home and cook for yourself.

If you are attending the class alone, you may like to invite a friend to join you for dinner afterwards.  The butcher's set menu is £29.  Please just let us know at the time of booking the class so that we can reserve you a suitable table in the restaurant. 


Tailored classes are available on request for private parties, trade professionals, corporate events. Please email for enquiries.


88-94 Farringdon Road
London EC1R 3EA

Online Reservations here

Restaurant: 020 7278 1452
Butchers & Shop: 0203 490 6228  

Restaurant & Bar
Monday – Saturday

Butchers & Shop 
Open 7 days a week 

For private room enquiries

For press enquiries  

For jobs

For shop enquiries

We are located on Farringdon Road just around the corner from Exmouth Market.

Our nearest tube is Farringdon, which is an appetite-inducing 5–10 minute walk up Farringdon Road towards Kings Cross.

For a map of how to get to us from Farringdon station please click here

Alternatively, Chancery Lane and Kings Cross are both a 10–15 minute walk away.

The easiest way to reach us from central London may well be by bus. The 19 and 38 both stop off around the corner on Exmouth Market and the 63 goes past our front door.


We are currently looking for the following positions to join our team:

- Waiter
- KP 

...and we are always keen to hear from interesting, passionate and talented people.

Please email your CV or give us a call to discuss an opportunity with us. 

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