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TRAMSHED – Chicken or Beef?



Walking into the open dining hall at Tramshed you are immediately impressed by the Cock ‘n’ Bull installation by Damien Hirst. This artwork is the showpiece of the restaurant and it is given centre stage for all to view.


Fittingly the menu continues the theme of the installation, with the mains at Tramshed consisting of Swainson House Farm Chicken and Peter Hannan’s Beef. So if you’re not in the mood for roast chicken or steak then you are probably in the wrong place. Although this concept might seem limited, I appreciate the boldness of it. Essentially Tramshed uses top quality British produce and cooks it simply and well.


Tramshed - Roast Chicken

Credit: Tramshed


The full barn-reared Indian Rock chicken with sage & onion stuffing and chips will cost you £29.50 and will serve 2-3 people. There are a variety of quality steaks available by weight (250g / 500g / 1kg) depending on the size and appetite of the table. This menu is ideal for group dining and is great for sharing. There is a nice list of sides to enhance the meal, including minted peas & beans and salt ‘n’ vinegar onion rings (£4.25 small / £6.25 large).


In terms of drinks there is a small and decent cocktail menu for you to choose from, with prices ranging between £9-12. Alternatively, the bar is stocked with a good range of spirits and wines – the rum section took my fancy on this particular visit.


Tramshed - Artwork

Credit: Tramshed


If you are aware of the London culinary scene you will know that Tramshed is owned by Mark Hix, founder and chef of the Hix restaurant group. He has several well respected venues around the capital and Tramshed continues his success.


I have been to this restaurant on multiple occasions and it consistently delivers good food. It’s not a menu that will blow you away with its dishes, it’s more of a sense that you know what you are getting with this place – simple, quality food.



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32 Rivington St, London, EC2A 3LX

0207 749 0478

Nearest Tube Station: Old Street / Liverpool Street

Article By: Patrick Anderson