The Quality Chop Shop

90-94 Farringdon Road
EC1R 3EA

Monday-Thursday: 11am-7pm
Friday: 10am-8pm
Saturday: 9am-6pm
Sunday: 11am-5pm

Telephone: 0203 490 6228

shop@thequalitychophouse.com

We opened The Quality Chop House restaurant in 2012 with a focus on the best produce we could find in Britain. All our meat was sourced whole-carcass from the farm and butchered in the restaurant, all our dishes were made with the best the season had to offer. After a year’s trading, we grabbed the chance to open up a Butchers and Food Shop next door.

All our meat comes straight from the farm and is butchered by our Butchers on-site. Our Food Shop sells dishes from the restaurant along with our own sourdough bread, cakes, sweet treats, pork & family pies, considerately sourced cheeses, charcuterie, fruit & veg and other daily staples. For news from the Butchers & Food Shop click here

We are very lucky to have Noble Fine Liquor right next door.  They stock a wonderful range of 'authentic, natural wines from the greatest small winemakers'.

We hope to see you soon. 

Our Meat

We work directly with 5 farms, small-scale producers in Yorkshire, Galloway, Suffolk, Hereford and Leicestershire.  We butcher all of the animals on-site, and then age them appropriately in our cold room.

The full carcass approach allows lots of flexibility in terms of cuts. Our head butchers love to chat about old and new cuts, and to share ideas about what to do with them. If you want a specific cut please ask, and chances are we can cut or have it ready for your next visit.

BEEF: Aged for at least 28 days.  Pasture-raised. Breeds vary but are all beef breeds with no dairy crosses.  Diet and rearing are vital for the impact they have on flavour. Veal is rose from dairy breeds, Ayrshire and dairy Short Horn.  We occasionally have beef over 30-months old. 

LAMB: All outdoor-raised, and aged for 1 week.  

HOGGET / MUTTON: aged for 2 weeks.

PORK: All free-range rare breeds and cross-breeds.

CHICKEN: Proper free-range breeds, hardy enough to have roamed for 75 days. Dry-plucked and game-hung for 1 week.

Our Shop

We offer a selection of the dishes that we serve in the restaurant for you to enjoy at home, such as pies, terrines, charcuterie and QCH classics such a mince on toast and *those* confit potatoes. We also have some more day-to-day stuff such as bread, cheese, milk, eggs, and some seasonal fruit and veg.

We make salads and sausage rolls every day, and every weekday we offer a hot sandwich at lunchtime. On Thursday mornings we have hot bacon sandwiches.

We spent 6 months working with expert baker Ben Glazer, to develop a range of our own breads.  Our house loaf is a dark-baked rye sourdough. Our pastry chef always has a range of cakes, tarts, biscuits and chocolates available for you.

We are happy to make anything to order, and we also offer off-site catering. We would love to discuss your requirements, whether for a work event, dinner party or other special occasion.  Pre-orders usually require 72-hours notice.

We have a range of hampers which make ideal presents for your favourite foodie. Just ask and we can make these up to your desired specification and budget.

We also sell a small range of homewares, such as Jane Sarr crockery, London Honey Co bees wax candles, Spanish beer glasses, Louise Sheeran prints, and we are the only UK stockist of Hedley & Bennet aprons.

Gift Vouchers

We sell vouchers for our butchery classes, or vouchers that can be redeemed in the restaurant, butcher or shop.  They make a wonderful and unique gift.

Butchery class vouchers are £165.

Other vouchers can be purchased to the value of £10, £20, £50, and £100.

They can be purchased over the counter in the shop, or you can also call us on 0203 490 6228.

Classes

UPCOMING CLASSES

SEPTEMBER
Monday 26th - Beef 

OCTOBER
Monday 10th - Pork
Monday 17th - Beef
Monday 31st - Lamb

NOVEMBER
Monday 14th - Beef 
Monday 21st - Pork
Monday 28th - Lamb 

DECEMBER
Monday 5th - Beef
Tuesday 6th - Bread
Saturday 10th - Bread

JANUARY
Saturday 21st - Bread 
Monday 16th - Beef
Monday 30th - Pork 

BUTCHERY CLASSES
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 

HOW IT WORKS
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 are 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.  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. 

BREAD MAKING CLASSES
These classes are lead by baker Ben Glazer. He’s worked with some of the UK’s most exciting restaurants; the starred Portland and Lyle’s, up-and-coming Inver in Scotland, popular eateries Pitt Cue, Shotgun and Sager & Wilde Restaurant, and Lardo. Before that he worked at London’s e5 bakehouse and helped open up In de Wulf’s sister bakery De Superette, in Ghent.

Under Ben’s expert guidance you will learn how to shape, prove and bake 3 styles of loaf; a country sourdough, a parker house roll and a rye bread, all made using beautiful rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire.

HOW IT WORKS
In the first half of the class you will learn the techniques for preparing the breads, weighing out and mixing the ingredients. You will then have a 3 course meal in The Quality Chop House Restaurant. The menu will showcase the wonderful breads you will be working on. On Sautrday classes, after lunch you will return to the classroom to shape the breads and bake the rolls, on evening courses, Ben will complete these tasks for you while you enjoy dinner.

You will leave with the hot parker house rolls, the rye loaf in a tin, and country loaf in a banetton ready for you to bake in your own oven the following day. We'll also give you a scraper, recipes and a bag of Gilchester organic flour so that you’re all set to bake at home.

Cost - £110 inclusive. 

BOOK A CLASS ONLINE HERE

PRIVATE CLASSES
Tailored classes are available on request for private parties, trade professionals and corporate events. Please email butchers@thequalitychophouse.com for enquiries.

Contact

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

Our nearest tube is Farringdon, which is 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.

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