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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!”
This week’s Throwback Thursday post is about Tramshed in Shoreditch. I first went a couple of years ago for New Years Eve with Tim. We wanted a nice dinner with good grub that wasn’t too fancy, and this ticked all the boxes!You may know of Tramshed because of its controversial/awesome art display in the centre of the restaurant by Damien Hirst, featuring a whole cow, with a chicken riding on the top, preserved in formaldehyde solution, known as ‘The Cock and Bull’. Not for the faint hearted, but an impressive feature...
More from Got To Be Gourmet »
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 »
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 »
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