The Quality Chop Shop

90-94 Farringdon Road
EC1R 3EA

Telephone: 0203 490 6228

shop@thequalitychophouse.com

Monday-Thursday: 11am-7pm
Friday: 10am-8pm
Saturday: 9am-6pm
Sunday: 10am-4.30pm

Christmas opening
24 December: 9-3
25 December: Closed
26 December: Closed
27 December: Closed
28 December: 10–4
29 December: 10–4
30 December: 10–4
31 December: 10-3
1 January: Closed
2 January: Closed
3 January: 11 – 7
And then as usual

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

NOVEMBER
Monday 28th - Lamb 

DECEMBER
Monday 5th - Beef
Saturday 10th - Bread

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

FEBRUARY
Monday 6th - Beef
Thursday 16th - Steak
Monday 20th - Lamb 

MARCH 
Monday 6th - Pork
Monday 20th - beef 

BUTCHERY CLASSES
2 hands-on hours cutting a meat of your choice with our Head Butcher, followed by a 3 course set dinner in The Quality Chop House restaurant. 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 for up to 8 students and are based around lamb, pork or beef.

You'll learn about the carcass, the species you're working with, different rearing methods and how these influence the character and flavour of the meat, and how to assess quality when buying.  We'll show you how to break the carcass into the main primal cuts and then into smaller pieces ready for cooking. 

The evening ends with a 3 course meal in our next door restaurant, based around the meat that you have worked on. If you are attending the class alone, you may like to invite a friend to join you for dinner afterwards. As a parting gift you'll be given the cuts that you've prepared to take home.

STEAK BUTCHERY CLASSES
Our Head Butcher will show you how to break down the large central part of a beef carcass - known as a roasting - where the forerib, rump, sirloin and fillet are found. Once the carcass has been broken down you’ll roll up your sleeves to cut, bone out and prepare the rumps and sirloins. 
Cost - £220 inclusive

How it works
The course lasts for 2 hours and afterwards you head next door for a lavish steak set menu dinner in The Quality Chop House restaurant.


BREAD MAKING CLASSES
Lead by baker Ben Glazer who’s worked with some of the UK’s most exciting restaurants; the starred Portland and Lyle’s, as well as Pitt Cue, Shotgun, 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'll learn how to shape, prove and bake 3 styles of loaf, all made using beautiful rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire.  Cost: £110

How it works
You'll learn the techniques for preparing the breads, weighing out and mixing the ingredients. You'll then have a 3 course meal in The Quality Chop House Restaurant with a menu that showcases the breads you'll make. 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 hot parker house rolls, a rye loaf in a tin, and a country loaf in a banetton ready for you to bake in your own oven the following day.

BOOK A CLASS ONLINE HERE

Our cancellation terms for all classes are 2 weeks in advance of the class date for a full refund, and 72 hours notice for date changes. 

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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