The Jugged Hare 1

49 Chiswell Street , London, EC1Y 4SA

020 7614 0134

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  • The Jugged Hare
  • The Jugged Hare
  • The Jugged Hare
  • The Jugged Hare
  • The Jugged Hare
  • The Jugged Hare

SquareMeal Review of The Jugged Hare

“Fantastic place, really different, but not for the faint-hearted (unless you’re a complete carnivore)”, says a fan of The Jugged Hare – a well-polished gastropub from the ETM group, who also run the nearby Chiswell Street Dining Rooms. With its stag’s heads on the bare brick walls and strung-up rabbits by the toilets, it’s an unabashed celebration of huntin’, fishin’ and shootin’, with “top-quality game” as a standout feature of the seasonal menu: grouse, wild duck and venison shank (with crushed turnip cake and Cumberland sauce) all have their moment, but don’t miss the titular jugged hare – an extremely rich concoction served with heaps of creamy mash, cabbage and bacon. Starters of Brixham scallops, black pudding and cauliflower are filling and well-seasoned, while puds include sweet banoffee pie with salted caramel drizzle. Portions are huge, wines are carefully paired to each dish, staff are “faultless” and the whole place “delivers every time”.

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8.7

Food & Drink: 8.5

Service: 8.5

Atmosphere: 8.5

Value: 8.3

Food & Drink: 3.0

Service: 3.0

Atmosphere: 4.0

Value: 3.0

Richard E. platinum reviewer 13 July 2016

A few years back I was on a quest to find the best French bistro in London: the opening of Blandford Comptoir has settled that particular issue. So now, I am on the quest to find the quintessential Sunday Roast. Having tried Blacklock's seriously excellent offering last week, it was the turn of the Jugged Hare this. There are three ingredients needed for the perfect Sunday roast: (1) the meat; (2) the spuds; and (3) the gravy. Yes there are Yorkshire puds and veg as well, but they are merely accompaniments, bit players, hangers on - acolytes to the holy trinity. Pork, with thick, super crunchy cracking is hard to beat, and the middlewhite at Blacklocks was perfection. No pork on the menu at the JH, so we tried the mutton and the chicken. I find lamb (or beef indeed) difficult for a roast, as there will always be people who want it at differing degrees of doneness, meaning that there's often a drift towards over-doneness. The mutton was, nevertheless, perfectly acceptable, and the chicken (a generally bland meat, that needs the holy ghost of the gravy really to pull it up), expertly cooked, with a super crunchy skin. The accompanying stuffing, however, was dry and unnecessary, and cinnamon in the bread sauce is not the same as nutmeg, and never will be. Spuds need to be light and fluffy on the inside and thick and crunchy on the outside. Both here at JH and at Blacklock they are roasted in duck fat (actually, at Blacklock, they seemed to have been fried on the gas in duck fat, rather than roasted in the oven). The JH's shade it here, being just as fluffy, but that little bit crunchier. That said, neither is really as crunchy as I like. There is nothing wrong with blasting them in a hot oven for a serious amount of time: boiling them first cooks them, all that duck fat and heat is doing is getting them super crunchy. Guys, leave them in the oven another half an hour. Please. And so to gravy. JH's effort is fine, but no more. Blacklock's is totes amazeballs. I mean it is like literally the best gravy ever. It has bone marrow. Great big chunks of the stuff, slowly melting into the deeply reduced meat juices. I would go back just for a mug of the stuff. It is that good. So we left JH with mixed feelings: it is a nice pub, with some good beers, a really good German riesling list and a perfectly acceptable roast. The service, however, is a bit hit and miss: waiters appeared and then disappeared, we tried to order but that was with the wrong type of waiter and, worst of all, as we left the restaurant, we passed the pass to see a lovely pork belly sitting there: "oh yes, that's the pork" we were told. The pork special that nobody had bothered to tell us about. The succulent looking hunk of belly and masses of crackling. Not that I'm bitter or anything, but seriously; it was pork for goodness sake. I think that this is as far as I'm going to go on a Sunday roast hunt, however, as the conclusion I have come to is that actually there is a fourth ingredient, more important than the other three, that makes a Sunday roast a Sunday Roast: Sunday lunch is of course about the food, but it is also about who cooks it and with whom you eat it. Unless it's cooked at home, with the family round a big table, no Sunday roast is ever as good as the one that your mum makes.

Food & Drink: 5.0

Service: 5.0

Atmosphere: 5.0

Value: 5.0

Sarah G. gold reviewer 31 March 2016

this place is not for the faint hearted unless you are a complete carnivor - the food is fabulous and everything you could image for a meat lovers heaven - the restaurant itself is warm and welcoming and the staff and service faultless.

Food & Drink: 4.0

Service: 5.0

Atmosphere: 4.0

Value: 4.0

Rory M. 11 December 2015

Our large party had a set menu at the Jugged Hare and thoroughly enjoyed the meal. The food was well cooked and good quality produce, and the waiters and waitresses were polite and efficient. Would recommend to friends and family.

Food & Drink: 5.0

Service: 5.0

Atmosphere: 5.0

Value: 5.0

steve s. 09 December 2015

We had a fantastic time a the Jugged Hare everyone really enjoyed themselves. The Spanish waiter was excellent, and added a lot of value to the night. His recommendations were superb, and the service was great. The menu and the food was amazing allowing us to try many new things that we hadn’t tasted before. If I had to complain about anything, which is only minor, was that the seating area where we sat had a big rip in the cover. I would definitely recommend this establishment, and I will be back again.

Food & Drink: 3.0

Service: 2.0

Atmosphere: 4.0

Value: 4.0

Imogen M. 12 May 2015

Well the place is lovely and the menu had an enormous amount of delicious choice. We were served quickly.. we only had an hour and we managed to eat within that time. I just found our waitress a bit irritating and she didn't seem to put much care in to how things were done. It was relatively efficient but her artificial attempts at charm I found grating. I will go back but will hope to have different waiter.

Food & Drink: 5.0

Service: 5.0

Atmosphere: 5.0

Value: 5.0

Milly U. 11 May 2015

We rented the downstairs room for a birthday party and the venue couldnt have been nicer: the food was delicious, the atmosphere was lovely, and the drinks were excellent and well priced. the staff were all so helpful and welcoming and it was very smooth to arrange it all beforehand. all our guests had a wonderful night, we will definitely be coming back here.

Food & Drink: 1.0

Service: 4.0

Atmosphere: 2.0

Value: 1.0

charles w. 07 April 2015

The jugged hare first disappointment in over four years, the roast beef was very over done, and the chef attempts to disguise it by not serving the gravy seperately rather swamping the plate in gravy was a poor to say the least. Normally top experience was marred as such, and didnt need to be.

Food & Drink: 3.0

Service: 1.0

Atmosphere: 3.0

Value: 3.0

Tracey L. 02 April 2015

We booked this as we eat out A LOT and like something unusual - for which criteria the menu does not disappoint. On arrival, wow! a packed very buzzy bar area, the restaurant area also very busy and noisy in a 'buzzy kind-a-way', be prepared to raise your voice even over a table for two. Before sitting we were told that the table would need to be vacated in 'about 2 hours', a little presumptious but we appreciated it being made clear up-front that they turn tables. We were left to our own devices with the menus, no offer of assistance or explanation over the more unusual dishes, which for us was ok but for other less-adventurous eaters an offer of assistance may be appreciated. Our starters arrived relatively swiftly - the roasted squirrel special was intersting, the meat alone wasn't much to write home about but with the horseradish mash it matched nicely, not as exciting as expected but certainly edible, quite a large portion - easily a small lunch on its own rather than a starter to an evening dinner; the spiced duck liver with snails and bonemarrow was again edible but unfortunately rather disappointing, it was under-seasoned, a little bland and the liver itself a little over cooked. Onto the main event.... a reasonably lengthy wait between courses but not enough to cause an issue with the 2 hour table slot. Roasted quail, presented in a nice oven pot, certainly not fine dining, i.e. a lot of personal work involved in stripping the meat from the carcasses. Tasty and a good sized portion. The torbay brill special was a nice dish, unlike the duck liver, it was a little heavy with salt and the butter sauce was a little too rich, the mussels and the acutal fish (bar the seasoning) however were nice. Take three - it took quite a while for the mains to be cleared but again, while long we didn't think it would cause an issue with the table after all it wasn't our doing. Once the plates were cleared we were again left to our own devices but this time without menus for dessert or coffee. After about 5 minutes or so we called a waiter and requested the menus. A few minutes later our dessert orders were taken along with our orders for coffee (we were hedging our bets that it would take a while to order coffee after dessert otherwise!). Coffee arrived and after about another 10 minutes desserts arrived. Ok so here the kitchen redeems itself a little, the lime cheesecake was FAB, soft, creamy, plenty of lime, the earl grey biscuits on the side didn't particularly taste of earl grey but they were crumbly and very nice. The rhubard and ginger crumble however looked lovely but was severely lacking in both sweet and ginger - of which you could detect nothing, the apple ice cream on the side was however very nice. Now comes the problem. All of the above took us considerably over the 2 hour slot so we were interested to see if we were rushed to the bill.....oh no..... we finished our coffees, we finished our desserts, we'd finished our wine and water before coffees, our table was scattered with the empties. Waiters, waitresses, managers etc were aplenty in the restaurant, the tables either side had been cleared and re-seated during our time but we still had our empties. After watching the chat of the staff, watching the scoping of the staff of the tables and watching others receive their bills and have their tables cleared I finally lost patience after 18 MINUTES - yes i'd gotten so fed up of the wait by this stage I timed them, after 18 MINUTES we gave up and called over a waitress to request the table be cleared and we receive our bill and a chat. I have to say this was a very disappointing end to a nice evening. We made it clear to one of the managers that the waiting time was appalling and he eventually answered that he would expect a table to be cleared within 3-4 minutes of a course finishing. We didn't ask for a £ reduction and would have happily paid the full bill for the food but not returned or recommended the place, however a reduction was given with an apology. The reduction was appreciated but unfortunately we will still not be returning or recommending the place. For us it was worth a try for the unusual menu but the food while edible and pleasant it lacked excitement (and seasoning), the noise level was incredibly high but you accept that for a buzzy place, but the service, well, lets say a little extra training on table approach is needed.

Food & Drink: 5.0

Service: 5.0

Atmosphere: 5.0

Value: 5.0

Rachael F. 16 February 2015

A group of friends, we had a lovely private dinner in the downstairs room, I would thoroughly recommend this lovely Gastro Pub! Great venue, lovely atmosphere, great value for money and lovely staff.

Food & Drink: 4.0

Service: 4.0

Atmosphere: 4.0

Value: 3.0

garry b. platinum reviewer 07 February 2015

A varied menu of game and British food. Our food was very well prepared and excellent.

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