The signature dish that revived the Scotch egg in fine dining. Venison sausage meat wrapped around a perfectly cooked egg with a runny yolk inside, crisp exterior with just the right amount of salt. The Oxford sauce (made from tomatoes, molasses, date paste, tamarind, and anchovy) adds tangy depth that balances the rich venison.
Tips from diners
Order this as a bar snack while you wait for your table. The runny yolk is key—cut it open so the egg yolk drips into the Oxford sauce.
Slow-roasted deer shoulder cooked for hours until tender and rich. The venison from the owners' own supply is precisely cooked and has lovely flavor. Served with seasonal vegetables and pan gravy. One of the best Sunday roasts in London according to consistent reviews.
Tips from diners
Order the deer shoulder—the meat is sourced from the owners' own shooting and is consistently excellent.
Sirloin from Belted Galloway cattle (a heritage breed), cooked rare to preserve tenderness and flavor. Served with horseradish cream and seasonal vegetables. A classic option that showcases the restaurant's commitment to specific, quality British beef breeds.
Tips from diners
If you prefer beef to venison, the Belted Galloway sirloin is rare-cooked and excellent.
A chef-driven take on an Italian classic. Rabbit is deboned and slow-cooked into a rich ragù, then layered with fresh pasta and creamy béchamel. The round cake is served in a bowl with concentrated rabbit sauce surrounding it, highlighting the creativity and attention to detail in the kitchen.
Tips from diners
If you want to try something beyond the expected Sunday roast, this showcases the chef's creativity.
Heritage breed Iberian pork, roasted until the exterior is caramelized and the meat remains tender and juicy. Apple sauce cuts the richness. A lighter alternative to venison or beef for those who prefer pork on a Sunday.
Tips from diners
Good lighter alternative if you want Sunday roast but prefer pork to game or beef.
Hidden in the back streets of Fulham, The Harwood Arms is a collaboration between Brett Graham (head chef of 3 Michelin-star The Ledbury), Mike Robinson (The Pot Kiln pub in Berkshire), and Edwin Vaux (Vaux brewery). The menu is rooted in British game and wild produce, with much of the deer and game supplied personally by the owners. Head Chef Josh Cutress leads a kitchen focused on seasonality and precise cooking.
This is London's only Michelin-starred pub. It looks casual from the outside but serves finesse-level British food in a relaxed setting.
Sundays are for the roast. Lunch is available Tuesday-Saturday from noon. Sunday roasts are a must-do experience.
Bookings via OpenTable. Weekends and Sunday lunch fill up quickly—book ahead especially if you want a prime time slot.
Nearly everything features game or wild produce. If you don't eat venison or rabbit, the beef and pork options are equally well-executed.
Pricing: 2 courses £55-64, 3 courses £70-79 depending on season. Generous portions—most review mention being satisfied after 2 courses.
Page last updated: