Stoke House

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This casual, self-service carvery by Will Ricker is a bit of a departure for the man behind Soho Mexican La Bodega Negra and Pan-Asian E&O in Notting Hill. Gunning for affordability, you pay per weight for UK-sourced beef, lamb, pork and whole chickens, all cooked in a wood-fired smoker. Head chef duties go to Pete Denhart, formerly at the helm of The Newman Arms in Fitzrovia, who oversees the likes of aged Suffolk beef short rib, and slow-roasted Welsh lamb belly. Sides include smoked cauliflower cheese and beans with pulled pork, or if you’re going to be good, there’s a ‘living salad wall’ (wallpaper not included, hopefully). The restaurant is decked out with communal tables and bench seating, while modern twists on classic cocktails and craft beers lubricate The Stoke House’s easygoing atmosphere.

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