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Tramshed Restaurant

Posted: Wednesday, August 22, 2012
Tramshed Restaurant
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Say hello to the cock and bull. They hope you're hungry. London's Tramshed restaurant recruits the two tasty beasts to present a simple concept with a grand execution. Diners first share three set starters, which rotate regularly according to the season and creative whims of the chef. At printing, a sample hat trick included Yorkshire pudding with whipped chicken livers, Caponata, and chargrilled Hastings cuttlefish with aura potato salad. From there, each person may choose from a whole free-range chicken--theatrically presented with feet attached, bound, and raised to the sky like a poultrified synchronized swimmer--or a mighty-marbled sirloin steak, carved by the 250g (1/2 pound), up to 1kg (about 2-1/4 pounds). Those who don't arrive with an appetite the size of the entire Biggest Loser cast on Day 1 also have chicken or steak salad options.

Supplementing the gorging experience is Tramshed's minimalist interior design of exposed steel beams criss-crossing its walls and ceiling, basic blonde wood tables, a mezzanine for private dining and parties of up to 38 guests, and splashes of color courtesy of specially commissioned cow-and-cockerel artwork by Damien Hirst. Of course the centerpiece, the star, the proverbial Thanksgiving turkey of the restaurant is its giant "aquarium" filled with a preserved, fully-intact cow holding a cock on his back. Do yourself a favor and try just to appreciate the imagery as a unique artistic aesthetic, instead of thinking about what kind of liquid is in the tank, suspending the animals in their preternatural states.

Ready to mow down? Check out Tramshed's full menu and online reservation system to better plot your gastronomical attack, and plan to spend around $60 per person on dinner, not including alcohol.

Tramshed is both the brainchild and pride & joy of owner Mark Hix, a fixture in Britain's food culture, and veritable restauranteur--Tramshed marks his 6th gourmet venture. Once a month, Hix hosts cookery demonstrations for up to 14 people in Mark's Library Kitchen, an off-site gallery of his extensive cookbook collection, which surrounds his demo kitchen. Classes run for 3 hours either around lunch or dinner time, and cost approximately $315 per person.

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