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The Quality Chop House

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The Quality Chop House

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Quality Chop House, Restaurant, 92-94 Farringdon Road, London.

03/03/2026

MIDDLE WHITE CRACKLING, BURNT APPLE

Our marvellous head chef Nathan was talking me through this new snack today. Noticing a desire from excited guests to attack the Snack section on arrival and get something on their table asap, he developed an idea for a deluxe pork scratching which could fit the bill and work very nicely with our beloved burnt apple condiment.
Although final ex*****on of this dish is quick, it takes work and time to get there. The skin is removed when portioning the pork rump and chops and then dried in our adjacent butchery. It’s then brought back across to the kitchen and seasoned with salt. We roast in a dry oven until crisp, before adding more salt and black pepper.

27/02/2026

Green shoots peep from the earth; daffodils wave their heads; dusk is held at bay a little longer every day - dare we believe spring is coming? Certainly one of our favourite portents is already here: wild garlic! To celebrate, our latest £29 weekday set lunch menu presents our forager’s friend in truly resplendent style. Hope to see you soon.

Weekday set lunch, 3-13 March
Leeks vinaigrette
Wild garlic sausage, crushed Cornish potatoes, English mustard
Yorkshire rhubarb and almond tart, clotted cream

25/02/2026

YORKSHIRE RHUBARB SORBET

A simple new dessert but a blissful one for lovers of Yorkshire rhubarb. These beautifully-coloured stems are delivered post-haste to us as soon as they have reached their growing potential under conditions of total darkness. A miracle in an otherwise fairly barren month, their arrival is greatly anticipated and their unique flavour celebrated in our new sorbet.

20/02/2026

Nestled beside its more famous neighbour, the rib eye, the wing rib is a lesser-known but equally special cut. Our 800g Aberdeen Angus wing rib, is well worth trying - rich in the same sweet & umami flavour that makes the rib eye a classic.

18/02/2026

One last hurrah for the crab crumpet, break out star of 2026’s menu but soon to be replaced by a new dish from the minds of and
The crumpets are cooked from the bottom up creating air pockets throughout and then finished in the pan with some butter. A fine, rich foil for stunning crabs, which arrive whole from and are cooked and painstakingly picked. A simple dressing and some sea purslane complete things.

17/02/2026

WE ARE OPENING MONDAY NIGHTS
Very pleased to announce that from the 2nd of March we will be re-opening for dinner on Mondays.

We’d always loved being a seven-day-a-week operation but finding our feet after COVID, we decided to jettison Mondays as we inched back to normality in 2021. But with more and more of you enquiring and the restaurant busier than ever, we decided it was the right time to reinstate our Monday dinner service.
We have fond memories of this being one of our favourite services of the week, filled with regulars and true commited trenchermen who don’t see the gloom of the start of the week as any impediment to a chop, some confits and a true QCH blow-out. We hope to see you there!

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13/02/2026

A distinctly European feel to our latest £29 lunch set menu. To start, we make the most of winter blood orange from southern Italy (good to know the sun might be shining somewhere) as a base for a spiky salad laced with chilli softened with some fennel and given a lactic contrast in the form of some stunning buffalo mozzarella. A Mitteleuropa main course follows in the form of chicken schnitzel with wild garlic butter (a side of confit potato might be welcome here).

What would our original patrons coming through the doors in 1859 looking for local, simple fare have made of this European exotica? Well, we might have won them round with dessert - a simple and delicious Yorkshire rhubarb fool from a little closer to home.

Hope to see you soon!

Weekday set lunch, 17th-27th Feb
Mozzarella, blood orange, fennel, chilli
Fosse Meadow chicken schnitzel, wild garlic butter
Yorkshire Rhubarb Fool

07/02/2026

On here it’s usually (and rightly) insights into the wonderful creations coming out of the kitchen, but we thought we might take a moment today today to enjoy this wonderful snap of our dining room taken by the peerless

Since 1869 this has been the beating heart of QCH, originally designed by Sir Rowland Plumbe, an architect known for his social housing designs that aimed to create utilitarian spaces for the masses with a touch of glamour. You can still see his influence on the restaurant in the detail on the ceiling and its lighting fixtures and yes, those booths…

03/02/2026

PEAR AND HAZELNUT CHOUX, CARDAMON CARAMEL, SALTED VANILLA ICE CREAM

Our hazelnut & vanilla choux buns are baked fresh each morning, warmed for service and then cut in half. Into them is piped a cardamom caramel, brown butter poached pear, pear puree and, to complete the Pacman-esque appearance, salted vanilla ice cream.

30/01/2026

Food, glorious food, beef stew and dumplings! While we’re in the mood, rhubarb crumble and custard! Our latest £29 weekday set lunch menu is something of an ode to those immensely comforting old-school dishes many still consider quintessential ‘English food’. Hope to see you soon!

Weekday set lunch, 3-13 February
White onion and Parmesan soup
Guinness beef stew and dumplings
Yorkshire rhubarb crumble and custard

Address

92-94 Farringdon Road
London
EC1R 3EA

Website

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