Ox Club HeadrowBritish
Sumptous, grill-based cooked from the Belgrave gang. After years of neglect, former textile mill Headrow House has been transformed into a mixed-use arts and events space incorporating three bars, one beer hall, a live room, two roof terraces and a cocktail bar. The Ox Club is the restaurant on the ground floor where the successful team behind Belgrave Music Hall and Canteen, together with chef-proprietor Ben Davy have created a contemporary grill house and kitchen. Meat (and more) is cooked on the solid-fuel grill and brunch is another strength. Options could include flat iron steak with cheddar eggs and smoked tomato jam, Korean fried chicken or French toast with BBQ pineapple and rum butter. The Ox Club has caught the eye of the Michelin and Good Food Guides thanks to a passion for fresh British herbs (evident in dishes like venison tartare with ramsons, pear and smoked fat or grilled asparagus with lemon balm and fermented peas), and fashionable ingredents or cuts. A good example is ‘pluma’, a very tender cut from the Iberican pig, or an aged aged lamb leg steak with dandelions, nettles and home made black garlic ketchup. Puddings are things that everyone wants to eat: burnt Basque cheesecake, for example, and an upmarket jaffa cake crafted from homemade ice cream, blood orange and chocolate. The wine list is just the right size too; choice bottls include a Cypriot Limassol, and a biodynamic Australian Barossa alongside a number of beers by North Brewing Company on draught.