As the name suggests, we are a traditional British chop house, meaning that we buy all our meat on the bone and butcher it ourselves, using sympathetic preparation methods to bring out the best of each cut.

We try to use all parts of the animal to create interesting and varied menus, ranging from Aberdeen Angus wing-rib or whole roast suckling lamb, to bone marrow crostini and veal faggots. When in season we also offer game, including venison, wild boar and game birds served with all the trimmings.

At Paternoster Chop House in St Paul’s we design our dishes according to the best quality ingredients available each day – we buy all our fish directly from selected day-boat fishermen every morning so that we can give you the finest, freshest catch, while at the same time promoting sustainable fishing methods. We also use fruit and vegetables in season, sourced locally where possible, as well as wild-foraged plants such as wild garlic and sea vegetables.

This approach has led to us being awarded a coveted 3* rating by the Sustainable Restaurant Association.

What’s more, we make everything in-house: from our hand-cut chips to our freshly baked bread and condiments, which are made to our own unique recipes.

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