Butchers Tap & Grill: A Feast on Festive Flavours in Chelsea

Christmas is a wonderful time, and this year we got to celebrate it with an explosion of gastronomic surprises laid forth at the Butcher’s Tap & Grill, Chelsea. This local boozer, just set off the King’s Road, was taken on last year by Tom Kerridge under the same name as his famous sister pub in Marlow.

EyeOnLondon had the pleasure of reviewing BT&G just after its opening. With the pub trade suffering as it has in recent times, I was dubious as to whether Kerridge could pull this off. Especially in a place more famed for mocktails than absinthe, like in the good old days of 60s and 70s King’s Road.

So, when we arrived, we couldn’t be more delighted. The place was heaving, both at the bar and tables, and the energy was unmissable.

Ross, our waiter for the evening, was lovely and insisted we try the BT&G starter platter. Make sure there are two to share. Fried mac and cheese with truffle mayo, combined with grilled chorizo and Sriracha chicken wings, and the Cumberland scotch eggs. Not to leave out the roasted bone marrow crumb and anchovies in garlic olive oil. There are so many flavours on this board, and it’s filling too. You could get away with just feasting on this alone—and not badly priced at £27.

However, starter platters you can have anytime; it’s not every day that you get presented with turkey, chicken, and duck wrapped in bacon, aka, the Larry Lamb Gavin and Stacy Christmas Three Bird Burger (£19.50). If that doesn’t sound appetising enough, then picture this patty finished off with Wensleydale cheese, cranberry sauce, and creamed sprouts, served with a pig in a blanket on top of the bun and a side of dipping gravy. Kerridge has teamed up with the Cockney legend, Larry Lamb, actor, and radio presenter, to support GROW, a charity and agroecological farm that facilitates sustainable food growing and educational programmes. Every month £1 from every sale of the burger will be donated to GROW.

Being a great fan of playful food, the Jumbo Pig in Blanket, a jumbo sausage wrapped in bacon, braised red cabbage and piccalilli, topped with gravy mayo and crispy pork puff (£15.50), hadn’t gone unnoticed, and I simply had to try this supersized festive classic. I’d urge Kerridge to keep this on the menu as a permanent feature and, if not, I’ll be the first back next Christmas to order.

The festive fare could not be complete without beef, for which BT&G is renowned. Its flagship dish is the magnificent Wellington, made with the finest beef. Cooked to perfection and presented with real love at £95 for two. This is a seriously good piece of meat cooked by those who know their trade. It might seem pricey at £95, but this is to be shared, and if you know your meat, you will recognise quality. The pastry wasn’t too heavy; the chef knows what cuts of succulent beef to use, complemented with the red wine sauce and pigs in blankets.

To pair with this indulgent feast, the wine list is small but innovative. Take the Bedoba Saperavi, a red wine from Georgia, which Russ enthusiastically recommended. This bold wine, crafted from the Saperavi grape, is partly aged in qvevri clay vessels, giving it a unique depth and character. Its notes of blackberries, pepper, and herbs made it the perfect complement to the rich Wellington, and frankly, the label alone is a work of art. It’s one to savour.

No Christmas would be complete without a sweet finisher, and they didn’t disappoint. The Sticky Toffee Pudding (£8.50) is everything you want in a classic British dessert. A moist sponge, packed with dates, sits under a generous drizzle of salted caramel sauce, served with a scoop of creamy vanilla ice cream. The rich, warm pudding and its perfectly balanced toffee notes are the ultimate festive treat. It’s comfort on a plate, and you’ll be glad you saved room for it.

All those years ago, when Tom Kerridge burst onto the culinary world, his mission was to create the best pub food in the world. At The Butcher’s Tap & Grill, he has succeeded—and then some.

Learn more about Tom Kerridge’s other ventures on his official website.

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