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Restaurant interior at the Jugged Hare

the restaurant was exceptionally busy for a Tuesday. There is a bar snack menu – much

of which is also available in the restaurant as an additional appetiser. It includes game offerings in season like crisp fried grouse legs with spiced bread sauce (tasty but not sure about the spiced bread sauce), various game meat sliders and wild boar head croquettes. There is also a more comprehensive pub menu, although where anyone would find space to eat it during the evening rush I don’t know. Pricing is probably around average

a reputation of being one of the best London restaurants if one wishes to eat game in season. Wild game is now well and truly in season with hare becoming available on August 1st, Grouse on the ‘Glorious 12th’ of August and pheasant on October 1st – not to mention other game such as wild boar, wild duck and partridge appearing on the regular menu, which also features jugged hare. Daily game specials change daily. We were invited to try out the

new game menu and accepted with alacrity. Lest readers of this who are perhaps not so keen on game should be put off, The Jugged Hare’s main menu is more mainstream with only two or three game main dishes on offer every day. There is plenty of other fare available to suit almost any taste and, of course one can mix and match. There is, as noted above, also a chalkboard with the additional daily game specials noted – in season. The meal started well with a game


Greylegged Partridge at

The Jugged Hare

terrine en croute from the specials board and dressed dorset crab with lemon mayonnaise and melba toast from the main menu, both of which were excellent.

The main courses were even

better. We had whole roast partridge off the specials menu and whole spit roast grouse from the main. Both were served with the Jugged Hare’s take on game chips (lattice crisps), savoy cabbage, pate en croute and red wine jus. The partridge, perhaps because it is a smaller bird than the grouse, also came with mashed potato and remarkably tasty and partly crispy puy lentils. We washed the first two courses down with a very pleasant bottle of Argentinian pinot noir red wine and a bottle of sparkling water. The desserts were not quite such a

success. The Jugged Hare’s take on bread and butter pudding was deemed stodgy and didn’t really seem to go with the butterscotch sauce provided – but perhaps that’s just a matter of taste. I ordered blackberry and pear cobbler off the presented dessert menu – but apparently not available and was served a slightly disappointing peach cobbler in its place. I would definitely recommend the

restaurant’s game offerings on the evidence of what we were served. It is obviously an aspect that the restaurant managers, ETM Group, and its owners, Ed and Tom Martin, are personally particularly keen on and this shows in the choices available and their preparation. If you like game it is very well worth a visit, and even if you don’t there are plenty of other well prepared offerings on the menu. Service started off good and attentive, but slowed somewhat when it came to the time to order desserts – but then


for the – perhaps £30-40 a head for three courses without wine. The Jugged Hare does serve very drinkable house wines at £17.50 a bottle and there’s plenty of variety in the £20-£40 range. For those who have come into money – city bonuses? – there are some, presumably excellent, ultra high priced offerings, although have never had the spare cash to try them out!

Reservations (advisable) may be made on 020 7614 0134, or can be made online at The pub and restaurant is at 49 Chiswell Street, EC1Y 4SA around 50 yards from The Barbican Centre’s main entrance. It is open for breakfast, lunch and dinner seven days from 7 am. Kitchen opening hours are from 7.00 to 10.30, noon to 3.30 pm and from 5 pm to 11 pm (extended to midnight Thursday to Saturday). Bar food is available from noon to closing. For those attending Barbican or Guildhall School events there are also pre-theatre and post theatre options


3 South Place - Delightful brunch and lots of Prosecco

realise it may just be me, but I don't really do "brunch." It’s all a bit “too”: too early/late,

much/little, rich/light, quiet/noisy - tea/wine. But even so, a little the worse for Friday, I found myself at noon on a recent Saturday in that slightly “in-between” mood in the ground floor restaurant at the South Place Hotel, a stone’s throw from Moorgate and Liverpool Street. The building was once known for its undercover assignations and now as an 80 room luxury hotel… (Speaking of luxury the hotel also

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