So what’s new? 

To start we have fiery Crispy Chilli Squid dressed in freshly prepared sesame dressing, served with a spicy green chilli ‘slaw and hot mayo. Another new addition to our starters are the Sticky Chicken Wings marinaded over night in chipotle marinade, and then slow roasted. We’ve kept favourites such as the Fried Goat’s Cheese and our Sugar Pit Pork Rib served with chilli jam, ‘slaw and toasted peanuts. 

And now onto the mains which have been completely re-vamped with dishes like the Brown Butter & Maple Chicken served with freshly prepared béarnaise, and our signature straw fries seasoned with rosemary salt. We’ve also introduced a tasty Cauliflower Steak dry rubbed in a Chop House secret blend of spices, placed on a bed of grilled aubergine and red pepper puree, topped with crumbled goat’s cheese and roasted hazelnuts. Other new dishes include Black Pig with hasslebacks potatoes and wild garlic yoghurt, and a tandoori spiced Monkfish Tail with an exotic mango salsa and pickled veg.

Of course we could not miss out the pièce de résistance the Full Blood Warrendale Wagyu from the Yorkshire dales. Not only is Wagyu considered to be one of the best, but it gives our farmers stability through the growing demand of the beef. 

To end on a high note, there’s always room for dessert right?
We’ve introduced a blast from the past with the Chocolate Marathon pudding served with nougat & caramel, and a summer inspired Strawberry Fool with vanilla cream, meringue and strawberry ice cream.











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