Herd NQModern British
With friendly staff and bags of atmosphere, team Herd NQ, headed up by Joe and Christiee, bring to the table well-thought-out locally sourced British cuisine at the independent steak restaurant based in the Northern Quarter.
There’s definitely steak a-plenty, with the choice of 30-day dry-aged organic Aberdeen Angus-Hereford cuts ranging from 80z ribeye to a 18oz chateaubriand, and succulence and flavour promised across the board. Sauces include the classic Diane while sides encompass triple-cooked chips, truffle mash and various vegetable-based numbers. Don’t fancy an actual steak? There are steak sandwiches on ciabatta, proper pastry steak and ale pie, steak and fried eggs with potato hash, and further steak options (think braised featherblade and friends) on the specials board.
There’s not so much for the non-beef-eater, but the likes of buttermilk-fried chicken brioche burger and chestnut and hazelnut risotto sound tempting with their specially selected ingredients – other seasonal delights have included ceps and celeriac, the latter salt-baked. Unusual pairings aren’t shied away from: crispy chicken skin accompanies scallops while there’s Herd’s homemade bone marrow butter for your charred Pollen sourdough bread. Desserts round things off nicely with creations from dark chocolate delice to cheesecake with kirsch-soaked cherries.
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