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Mark Hix made his name through minimalist cooking using superb ingredients, and this approach reaches an extreme at Tramshed, where chicken and steak dominate the menu. The high-ceilinged dining room, a former tram electricity power station, resembles a smart canteen – albeit one where two dramatic Damian Hirst artworks rule the roost, with Cock and Bull (a tank containing the two animals submerged in formaldehyde) floating above the room. The tapas-style starters (such as cock and bull croquettes and ham hock terrine) offer more variation than the mains. Juicy whole chickens come upended on a board, but half portions are available, as is a piri-piri option where the sauce has a sweet, rounded heat. Succulent steaks in rib-eye, sirloin or porterhouse cuts are seared to perfection, and for pudding, salted caramel fondue with doughnuts and cloud-like marshmallows is a showstopper. Most readers agree: “food, service, ambience, location, all spot on!”
The US election season is upon us. Americans get to choose between pachyderms and donkeys. The rest of the world looks on with a fascination normally reserved for train wrecks. On the left we have a chap who can make …
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Tramshed is a massive open warehouse style restaurant with a inversely small menu. Yet, while it only does a few things, it does them very well. The open air layout gives the feeling of dining al fresco while hiding you away from the elements. All the staff were polite with our waitress being both hilarious and attentive. While it’s not cheap, Tramshed is a reasonable place to head out for a dinner with good friends with 3 courses plus wine ringing in around £45pp.This is one of Mark Hix’s restaurants and his touch is evident in the style and quality of the food. Of course, it’s hard to miss the giant cow...
More from MotleySpicer »
The concept of Hix at The Tramshed in Shoreditch is very simple – it sells steak or chicken. If you’re a vegetarian I think you get a slap round the face and are asked to leave. If you were hoping for a bit more detail – the “mighty marbled” Glenarm sirloin steaks served with chips...
More from samphire and salsify »
Tramshed appeared last year as another page to Mark Hix’s extensive portfolio. Situated on the desirable Rivington street. Tramshed sits ominously amongst the other buildings. Behind its door is no less of a sight. Almost floor to ceiling white tiles, long spanning bar and of course the lesser spotted Damien Hirst cock and bull sits above your head...
More from A Table For Two »
The Damien Hirst centre-piece really sums up this restaurant. A cock and bull preserved in formaldehyde is raised above the diners in the heart of the room. Quite the statement. Just like the menu, which offers nothing more than steak or chicken. How you feel about Damien Hirst will likely reflect how you feel about Tramshed. Either you’ll think he’s a genius who is at the forefront of modern thinking. Or...
More from The Hungry Porker »
You’re probably aware, along with the rest of the world, that celebrated chef Mark Hix has turned a disused tram shed (from 1905 don’t you know) into a chicken and steak restaurant in Shoreditch. You may or may not also be aware that there is a Damien Hirst formaldehyde-encased cow standing on a huge pillar in the centre of the room, with a large cock perched on its back. It’s definitely a novel way to stand out. Arriving ridiculously early for a birthday party having just picked up our wedding rings (eek!) Ian and I settled down at the bar to while away the time. He had a zombie and I went for a Temperley...
More from Feeding Franklin | Welcome to the greedy business of feeding Franklin »
Last weekend I was lucky enough to be treated to a top-notch meal at the Tramshed in East London. Celebrity chef Mark Hix opened the doors to his 150-seat restaurant in 2012 which is situated inside the old electricity generating station for the London Tramway System.The menu follows a strict chicken and steak theme which is reflected in the restaurant’s interior. Showcasing specially commissioned artwork from Damien Hirst, including the infamous ‘Cock and Bull’ (2012) – a Hereford cow and cockerel preserved in a steel and glass tank of formaldehyde! It’s an impressive space to dine in to say the least!...
More from Emma Rose Tully »
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