Top Rated — Best British in London

Start with

Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

Start with

Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

Start with

Langoustine À La Nage

Universally cited as a masterpiece; huge, sweet crustaceans served in a rich, buttery sauce with bronze fennel.

Start with

Confit Potatoes

Universally acclaimed as 'legendary' and 'famed,' these crispy, duck-fat fried cubes are considered even 'more glorious served in the restaurant' than from the adjacent deli.

Start with

Black Truffle Buckwheat Crumpets

Described as 'unusual and lovely,' these starters are topped with 'curly slivers of truffle' and represent a defining signature of the restaurant's new identity.

Start with

Sage and Anchovy Fritti

Described as 'peculiarly delightful' and 'never forget,' these light bites are praised for their 'Italian prowess' and are a staple across critic reviews.

Start with

Potato Scallops

These fried slices are served with 'dainty silver jugs of curry sauce' and are a menu staple that highlights the kitchen's 'fresh, hyper-seasonal and absolutely homemade' approach.

Start with

Venison Scotch Egg

Universally acclaimed as the pub's signature snack; Chef Sally Abe notes it is one of the most frequently requested items by loyal customers.

Start with

Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

Start with

Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

Start with

Black Pudding

Described as 'seriously memorable,' this loose-grained boudin noir is likened to 'mulch and loam and fudge and blood in the most delicious way,' with reviewers suggesting they could eat it with a spoon like Nutella.

Start with

Beef and Barley Bun

Regarded as Britain’s answer to the char siu bun, this 'glazed dome of soft bread' is filled with rich braised beef and served with a fiery horseradish cream. It is a 'gloriously simple' must-order.

Start with

Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

Start with

Welsh Rarebit Crumpet

Described as 'heavenly,' 'light, fluffy and zingy' with the tang of good cheese and plenty of Worcestershire sauce.

Start with

Roe Venison en Croute

Acclaimed as "simply the best venison dish" a critic has ever had, it features "huge chunks of stunningly good, ruby-red roe" paired with pickled red cabbage and a "wonderful" cep sauce.

Start with

Quail Shish

This is the Baring's 'must-order' signature dish that has 'swiftly become the dish that's turning up on Instagram' due to its 'amazing' crispy skin and pul biber chilli oil.

Start with

Cheese & Onion Croquettes

Universally praised as some of the 'best' critics have ever had, these golden, gooey bites of Montgomery’s Cheddar are described as 'sharp, flavourful and oh-so addictive.'

Start with

Eggs Drumkilbo

The late Queen Mother's favorite dish; a legendary seafood cocktail packed with lobster, langoustine, and shredded eggs, topped with 'sparkling cubes of soft, savoury aspic.'

Start with

BBQ Scallop with Peppers

Consistently cited as the meal's highlight; Andy Hayler named it the 'best dish' for its depth of flavor and 'gentle spicy heat,' while other critics describe the preparation with red pepper as 'outstanding.'

Start with

Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

Start with

Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

Start with

Raw Scallop, Finger Lime, Chicken Salt, Potato Cake

Reviewers describe the potato base as 'cloudlike' and 'insanely good,' serving as an exquisite foundation for the fresh scallop and citrusy finger lime.

Start with

Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

Start with

Beef and Ale Pie

Described as 'fluent pub' fare, this oval dish of beef stew with a pastry lid is a menu essential—as Jay Rayner notes, 'the room would be naked without it.'

Start with

Smoked Eel Sandwich

Consistently cited by critics as a 'must' and a signature of the house, this dish is the cornerstone of Jeremy Lee's 'hearty, British, seasonal cuisine.'

Start with

Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

Start with

Chicken and Spring Onion Skewer

Universally praised as a 'jubilation' of charred, juicy thighs that 'practically burst in the mouth' and offer the savoury goodness one craves when 'teetering on tipsy.'

Start with

Truffle Pudding

A universally acclaimed Simon Rogan signature, this savory bread and butter pudding is often served with a black garlic emulsion and is described by Hot Dinners as a 'rather good' and highly desirable addition to the meal.

Start with

Whipped Cod's Roe

A signature starter mentioned across nearly every review; served with radishes and bread, it is creamy, smoky, and iconic.

Start with

Salt Beef and Sauerkraut Steamed Bun

Described as 'essentially a Reuben sandwich with new tailoring,' this soft bao features a thick wodge of cured meat and the 'crunch sour' of fermented cabbage.

Start with

Dexter Cheeseburger

A 'legendary' and 'food-scene-famous' burger described as glossy, slightly sloppy, and 'gherkin-blessed' without being 'salad-spoiled.'

Start with

Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

Start with

Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

Start with

Dressed Crab

The crustaceans are cooked and dismembered fresh every day on the premises; critics describe the result as 'irreducibly crabby' and needing nothing more than a squeeze of lemon and buttered brown bread.

Start with

Set Breakfast

Described as the 'archetypal ideal of a Propa Caff,' this deal remains 'every bit as awesome as it’s ever been' with thickly sliced bacon, herbless sausages, and crisp hash browns that defy London inflation.

Start with

Full English Breakfast

Described as a "monumental" and "humongous" plate, it is considered one of the "best fry ups in town," featuring sausages, eggs, bacon, hash browns, black pudding, and fried bread.

Start with

Sunday Roast (Pork Belly or Dry-Aged Beef)

Sunday sessions are so popular that spare tables are an 'endangered species.' The roast pork belly is praised as 'the most delicate piece of protein' with 'impressively crisp crackling,' while the beef options feature 'prime cuts of 35-day, dry-aged Aberdeen Angus.'

Start with

Parker House Rolls

A long-standing staple of the menu; the wild garlic butter version is described as 'sublime' and 'particularly intense' due to the use of pickled flowers and stalks from the previous season.

Start with

Hand-Raised Pork Pie

Jay Rayner describes this as a 'bold expression of pig' and a 'noble' example of the craft, served hot with a rich gravy made from calves' feet and reduction.

Start with

Scottish Langoustine Scampi

Described as 'clever but also delicious,' this dish features whole langoustine tails served with 'far superior' crushed minted peas and tartare sauce.

Start with

Crisp Hash Browns

Described as 'Heaven' and 'impeccable' by critics, these are served with chip shop curry sauce, batter scraps, and malt vinegar for the ultimate comfort snack.

Start with

Egg Mayonnaise with Anchovy

Explicitly called a 'mainstay' on the menu, these are praised for their 'sunset yolks' and generous dollops of silky homemade mayo.

Start with

Cod and Chips

Described as the 'best fish and chips in Zone 1 by some distance,' featuring a 'light, delicate batter' and 'superbly moist' fish.

Start with

Mince and Potatoes

Commonly cited as the restaurant's signature dish, it is a comforting British classic that embodies the 'thoroughly soothing experience' noted by critics.

Start with

Scotch Bonnet Pork Fat on Toast

Universally acclaimed as the pub's signature snack; a rich, spicy 'Bat-Signal' calling you to eat.

Start with

St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

Start with

Pork & Sage Scotch Egg

Praised as a 'winner' with excellent crunch and sage flavor; a benchmark pub snack.

Start with

Six-hour Braised Shoulder of Blackface Mutton

This hearty sharing dish is described as being taken to the point where it can be 'carved with a spoon,' creating a 'virtuous interplay between aromatics and meat.'

Start with

Prawn Scotch Egg

Described as a 'genius choice' and a 'contender for Scotch egg of the year,' this seafood twist on the pub classic features a sweet chilli jam that perfectly complements the prawn.

Start with

Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

Start with

Fish Bhorta

The essential must-order item supplied by the editor.

Start with

Pastel de choclo

The editor's essential must-order pick, offering a comforting and uniquely delicious twist despite the traditional British setting.

Start with

Grilled chicken burger

The absolute must-order item to grab from the hatch.