Ironically, even the most esoteric and hard-to-get items on our menu often arrive to us in a Tesco bag. Martin the...
A trip to Swaledale Foods, our meat supplier, takes you to the eponymous dale in the northernmost and most rugged ...
In both our restaurant and our shop, we use flour from Gilchesters Organics, a quietly revolutionary Northumbrian organic stone mill and farm, run by husband and wife Andrew and Billie Wilkinson. Continue Reading
When it comes to pork chops, the Mangalitza breed really is the undisputed king of pigs. Continue Reading
Our confit potatoes have become rather legendary. They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. Continue Reading
This week, as we edge ever closer to Spring time we thought we'd pull together a simple yet deliciously 'spring-y' jam recipe.
Before you begin, thank you.
We’ve written the following guide to lead you step-by-step through the preparation o...
A decadent addition to our QCH @ Home Meal Kits. This is a brief guide to making the most of your Tunworth
Ever wondered how Shaun and the team cook steaks in the restaurant kitchen?
This excerpt from the first Quality Chop House cook book will let you in on their secrets!
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