Behind The Cookbook: The Quality Chop House

To mark the release of The Quality Chop House cookbook, we talk to co-owner William Lander about the restaurant’s history and that of London chop houses, and how the venue fits into the legacy of the area’s groundbreaking eateries. Located in the area of the city near acclaimed restaurants St. John, The Eagle and Moro, and handily just up the road from Smithfield meat market, it has played a prominent role in the recent success of Modern English cooking.

Behind the CookbookRamona AndrewsJuly 7, 2022London, William Lander, Daniel Morgenthau, Shaun Searley, The Quality Chop House

Behind The Cookbook: The Eagle Cookbook

The Eagle in London’s Farringdon opened in 1991 and hatched the concept of the gastropub as we now know it. The Eagle Cookbook is a showcase for the gutsy, heartfelt cooking that still comes from its famed open kitchen. We talk to former chefs to find out what it was like to work at the ground-breaking pub, and what they think lies behind The Eagle’s continued success.

Behind the CookbookSusan LowApril 26, 2022David Eyre, Michael Belben, London, Jake Hodges, Samantha Clark, Samuel Clark, Ruth Quinlan, Tom Norrington-Davies, Margot Henderson, Trish Hilferty, George Manners, Harry Lester, The Eagle Cookbook

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