Hg2

The Barnsley lamb chop we tasted flooded the palate with its gamey richness. And our 29-month-old Belted Galloway porterhouse, dry aged for an incredible 80 days, came perfectly cooked, each slice bearing its own nugget of fat that melted on the tongue like beeswax.
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London On The Inside

The staff are incredibly friendly and knowledgeable, so defo ask for recommendations. We went for a pork T-bone, a cut that you don’t tend to see on a lot of menus, and a faux fillet of beef. Both were perfectly cooked and deeply flavourful, with the pork managing to be both rich in taste and surprisingly light at the same time. As much thought has gone into the side dishes as the meat. Fries, greens and an excellent bone marrow mash are joined by more unusual veggie options. The burnt and crunchy sweetcorn with apple salsa verde and chipotle is sweet, spicy and completely addictive.
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Esquire

Settle in and stare up at the three huge blackboards listing what meats are on offer each day, and you'll be almost paralyzed into indecision through sheer choice alone. The aged Dexter beef, for instance, tastes rich and ripe, and you can have it in whatever form you prefer. Side dishes are moorishly tasty so you will somehow find space for them, even if that seems improbable.
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Harper's Bazaar

Choose your cut, a few side dishes (we thoroughly recommend the roasted sweet potatoes topped with feta and harissa and the chili greens) and a home-made sauce or two. Whether you have room or not, the classic sticky toffee pudding is an absolute must-try.
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Squaremeal

The restaurant’s focus is on using whole native and rare-breed animals, serving up everything from ribs to knuckles. To start, we enjoyed a cold baba ganoush served with spicy mini-tacos. Meanwhile, the massive mains were perfect for sharing: we went for the deliciously tender and surprisingly light T-bone pork, alongside sweet potato wedges with harissa and feta. We also enjoyed a portion of skinny fries, which we dipped in a rich, aged-beef mayonnaise (Little Smoke boasts a homemade range of sauces). Like the meat, the wine list flavours small producers, including a Chardonnay from Kent and two English sparklers. Reasonable prices and staff who know their way around the menu make this an impressive debut.
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Soft Launch London

The sirloin steak was "one of the best I've ever had" (high praise) and the roasted celeriac was out of this world. Seriously. Vegetarians are well catered for with an abundance of side plate options, which can be ordered as a main. Meat is sourced from small farms in England, and the daily specials board offers a huge array of interesting cuts.
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