Lunch Set Menu

Looking for the best lunch in London? Our lunch menu includes 1 course specials such as the Big Matt Meal, accompanied by beef dripping fries and our famous Shaky Pete for £20, Scottish-sourced langoustine scampi and chips for £18 or grass-fed British beef rump and chips for £18.

Alternatively, you can enjoy a longer lunch with a 2 or 3 course meal for £25/£28, the menu includes our legendary potted beef with Yorkshires to start, then choose from roasted hake, steak or pea & broad bean salad and if you want to finish on a high, go for our peanut butter shortbread. Join us for our lunch menu Monday – Saturday, 12-3pm every week at all of our restaurants.

Air Street

5a Air Street
London W1J 0AD
020 7406 3980

Nearest Station:
  • Piccadilly Circus
Borough

16 Winchester Walk
London SE1 9AQ
020 7234 9940

Nearest Station:
  • London Bridge
Edinburgh

23 WEST REGISTER STREET
EDINBURGH EH2 2AA
0131 526 4790

Nearest Station:
  • Waverley Train Station
Guildhall

10 Basinghall Street
London EC2V 5BQ
020 7397 8120

Nearest Station:
  • Moorgate
  • Bank
Knightsbridge

3 YEOMANS ROW,
LONDON, SW3 2AL
020 7590 9290

Nearest Station:
  • Knightsbridge
  • South Kensington
Manchester

184 – 186 Deansgate
Manchester M3 3WB
0161 836 6980

Nearest Station:
  • Manchester Victoria
  • Manchester Piccadilly
Seven Dials

11 Langley Street
London WC2H 9JG
020 7420 9390

Nearest Station:
  • Covent Garden
  • Leicester Square
Spitalfields

157a Commercial Street
London E1 6BJ
020 7426 4850

Nearest Station:
  • Shoreditch High Street
  • Liverpool Street

 

Our very own Michelin man, Matt Brown, former Head Chef of not one but two restaurants with 3 Michelin stars has used his culinary genius to produce the new Summer Special, Langoustine Scampi & Chips. Every conceivable style of batter was tested, from old school Chip Shop to ethereal tempura. Beer was an early contender. Breezy lagers, dense IPAs and everything in between were tried out – in the batter mix and to lubricate the creative process. But, controversially, the winner was an olive oil batter that struck just the right balance: light, fluffy, incredibly crisp. The stars, of course though, are sweet, succulent Scottish langoustines, along with Matt’s secret recipe for tartar sauce. (Tastes like what you would expect to eat in heaven on Fish‘n’Chip night.)