Tucked in a former butcher’s shop, Hereford Road is a modern British bistro where nose-to-tail dishes shine alongside a great-value lunch menu.
"If you don’t know what to expect when you walk through the door here, you might be confused. Hereford Road has an ultra-modern look, but the food couldn’t be more traditional, with heavy emphasis on old-fashioned British cooking, meat, and the whole ‘nose to tail’ shtick. What we like best about Hereford Road is that nose to tail doesn’t cost an arm and a leg: prices aren’t nearly as high as you’d expect in this hedge-funded area. Order the set lunch for a great deal (£13.50 for two courses), or come by with a date or group for dinner." - Richard Ehrlich
"None of the frills, all of the flavour – that’s the approach they take at this relaxed and friendly neighbourhood restaurant. A converted Victorian butcher’s shop, it specialises in tasty British dishes that demonstrate the chefs’ confidence in the quality of their first-rate seasonal ingredients. It all comes at a reasonable price too, with options like Blythburgh T-bone pork chop or venison haunch with swede and kale pleasingly not costing the Earth. Booths for six people are the prized seats." - Michelin Inspector
"To try St John-quality food, but at a considerably kinder price (especially the set lunch, one of London’s great bargains,) then ex-St John head chef Tom Pemberton’s bistro inside a butcher’s shop is unmissable. Dishes include deep fried calves’ brain, hake with roast cauliflower, and brown bread ice cream." - James Hansen
"At two courses for £16.50 or three for £19.50, the set lunch menu at this former Victorian butcher is eye-poppingly good value. It’s fairly but not exclusively meaty, with shades of St. John: start with leeks vinaigrette, follow it with whole grilled mackerel with fennel and kohlrabi, and finish up with buttermilk pudding. Get it on Fridays and Saturdays." - Emma Hughes, James Hansen
"Tom Pemberton’s menu in Notting Hill is so marked by his time as head chef at St. John Bread and Wine that it’s practically an homage: the playful “crumbs” on a smoked cod’s roe and little gem dish; the curtness of devilled lamb’s kidneys and mash. With a small, heated terrace, it’s a fine choice for west Londoners in search of the Modern British grail. (H)" - Adam Coghlan, James Hansen
