The Jugged Hare

Bronze Award

SquareMeal Review of The Jugged Hare

Bronze Award

“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”.

Good to know

Average Price
££££ - £30 - £49
Fun, Lively, Traditional
Food Occasions
Breakfast, Late night dining, Sunday roast
Alfresco And Views
Outside seating
Food Hygiene Rating


Can you book at The Jugged Hare?

Yes, please head to our website, and select the BOOK button in the top right corner.

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What is the dress code at The Jugged Hare?

Whilst we don’t have a strict dress code please dress appropriately for your visit.

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What is the menu like at The Jugged Hare?

Renowned for our speciality in game, we offer a wide selection of dishes during game season, including our eponymous 18th century dish, Jugged Hare. We’re famous for our Sunday roasts and also specialise in spit-roast meats, wild fish and shellfish.

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The Jugged Hare is featured in


49 Chiswell Street, Barbican, London, EC1Y 4SA

020 7614 0134 020 7614 0134


Opening Times

All day
Mon 11:00-23:00
Tue 11:00-23:00
Wed 11:00-23:00
Thu 11:00-23:00
Fri 11:00-23:00
Sat 11:00-23:00
Sun 11:00-23:00


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29 Reviews 


08 January 2024   - Verified Diner
Food & Drink 4
Service 4
Atmosphere 4
Value 4

Fab fare and drinks 


31 December 2023   - Verified Diner
Food & Drink 2.5
Service 0.5
Atmosphere 1
Value 1
Avoid!!! Appalling service ruined our meal. Other tables were also complaining.

We reserved a table, turned up on time at midday as the lunch service started. We ordered our food straight away as we had theatre at Barbican so time was limties. Our waiter misunderstood our order, they said it is 'coming', we did not order any starters but waited 50mins for our food. Other tables with families did not get their food for over an hour, they were complaining and decided not to eat, so the restaurant offered them chips.

We refused to pay the service charge and had to cancel some of the food. The whole experience was streesful, other customers were complaining so bad atmosphere. 


11 September 2023   - Verified Diner
Food & Drink 5
Service 5
Atmosphere 5
Value 4

Ainsley J

02 July 2019  
Had been in other ETM Group pubs and bars, The Gun until sold was a regular of mine, went to the Hare for Sunday lunch and was not disappointed at all, it came very close to Roast but for a fraction of the price, will deinfitely return there again.


31 July 2018  
It's pricey for a 'gastropub' but the quality of the meat and fish - and the generous portions - together with the enthusiastic service, make this an ever-present on my business lunch list.

Ariana A

27 June 2018  
Tasty food and pleasant decor at this lovely gastro pub.

Ling O

27 June 2018  
Great service. Food on robust side but perfectly decent.

Joseph H

09 May 2017  
Great meat.

Richard E

13 July 2016  
Food & Drink 3.5
Service 3
Atmosphere 4
Value 3.5
A fair Sunday roast
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.

Sarah G

31 March 2016  
Food & Drink 5
Service 5
Atmosphere 5
Value 5
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.
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