The Great British carvery is a firm favourite of this country and has been since 1956. Fast forward 61 years and the classic concept’s been redesigned. Step forward Stoke House.

Located in Victoria, seconds away from the station, Stoke House is modern and fresh, with boxes of seasonal veg hanging off the walls making it look like a WholeFoods sponsored restaurant. The produce is sourced from around the UK, with the meat coming from Phillip Warren’s butchers in Cornwall and the chicken coming from Norfolk.

Stoke House is proud of its cocktail menu and selection of craft beers, and so they should be with cocktails like Lady G (always dangerous when you can’t taste the alcohol). They should be most proud of their food though.

The smoked bone marrow starter is a must. Served upon the waitress’ personal recommendation, it was packing flavour with hints of marmite. And for someone who doesn’t like marmite, this was surprisingly very good.

The main courses were sublime. The short rib was excellent. Serving it with pickled chilli was different yet it kinda worked. The little kick from the chilli really brought the meat’s flavour out. The slow roasted lamb belly was the favourite. Nothing but satisfied groans could be heard from our table. The salsa verde was also complimenting of the flavour – an unusual, yet glorious partnership in taste.

Stoke House is open for food all day, until late at night, making it a perfect pit stop any time you’re in need of a meat fix.

For more information visit https://www.thestokehouse.com/