The Eagle - Farringdon Road

Bronze Award
London, EC1R 3AL ·Website ·Call020 7837 1353

SquareMeal Review of The Eagle - Farringdon Road

Bronze Award

The kitchen may be a bit of a squeeze (it’s only big enough for two), but since launching in 1991, The Eagle has maintained a reputation for gastropub food of the best sort. It’s was the first of a new breed when it opened its doors, a trailblazer that’s still deserving of your attention. The daily menu is scrawled on blackboards, you order at the bar, the decor is “unreconstructed corner pub” and there’s an impressive range of beers, while the intelligent wine list offers everything by the glass. It’s an all-round winning format. The robust flavours of southern Europe and the Med are prominent, but not exclusive, and everything is spot on from an onglet steak served rare with roast potatoes to grilled mackerel with an Asian spin. After that, desserts such as buttermilk pannacotta with spiced plums round off proceedings in fine style.  

Good to know

Average Price
££££ - £30 - £49
Alfresco And Views
Outside seating
Food Hygiene Rating


159 Farringdon Road, London, EC1R 3AL

020 7837 1353


Opening Times

Mon-Fri 12N-3pm Sat-Sun 12.30-3.30pm Mon-Sat 6.30-10.30pm


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1 Review 

Paul E

08 August 2010  
Food & Drink 3.5
Service 1
Atmosphere 2.5
Value 2.5
Following very positive experiences at both sister restaurants ‘Anchor & Hope’ and ‘Queen Street’ I was pretty excited by the prospect of ‘The Eagle’. The schlep from Covent Garden for lunch mid week was a mild deterrent but worth the £9 cab fare…surely? True, the food was good simple cooking. The makeshift tapas starter of serano ham and smoked salmon were both fresh and tasty. The main course of Barnsley chop with caponata went down pretty easily and was well cooked. My friends sausages looked so good he didn't offer me any and the gilt-head bream was well charred and tasty as hell. The issue here was not the food but the service. I've nothing against a “no booking” policy but a rather nervous manager more than confused my simple intellect as he sought to pair couples and small groups together on tables, incessantly moving chairs in preparation for people who never turned up. He was followed by a waitress who was the linchpin of interaction with the clientèle but who could only muster enough enthusiasm to ‘slap’ down food on the old oak table in the corner, avoiding eye contact and any notion of a smile. The guy at the bar who took our orders was so rude it left me pondering why he was working there at all. Shame really as the chef clearly ran an effective kitchen that produced modern English fare that focused on taste rather than detail.
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