Charcuterie fans have plenty of options in London if they're after a great terrine or paté en croute. Here we highlight some of the best restaurants serving them up.
Story Cellar
Covent Garden - 17 Neal's Yard, Seven Dials, London WC2H 9DP
The always-on terrine at Tom Sellers’ newish Covent Garden spot is served at the perfect temperature - no fridge-cold offerings here. It changes by the season; right now it’s ‘Pig’ and comes with the best accompaniment, a fruity Amora Savora mustard.
Cadet
Stoke Newington - 57 Newington Grn, London N16 9PX
George Jephson is the charcuterie superstar of this Stoke Newington wine bar. There’s always a terrine, rillettes or paté en croute of his on the menu and it’s usually something creative like this monkfish liver tartine with preserved mandarin or fromage de tête served with a chervil salad.
Midland Grand Dining Room
King's Cross - St Pancras Renaissance Hotel, Euston Rd, London NW1 2AR
The paté en croute du jour is a mainstay of the modern French menu at chef Patrick Powell’s new St Pancras restaurant. It changes at least every week and on our recent visit it was a heavenly chicken and tarragon effort, while previous examples have included duck, pistachio and apricot. One plate of this and you’ll be minded to catch the next Eurostar to Paris for more terrine action.
More about Midland Grand Dining Room
Alex Dilling at Hotel Cafe Royal
Piccadilly - 68 Regent St, London W1B 4DY
For a pate that’s, almost, too beautiful to eat then you need to head to chef Alex Dilling’s newly-starred restaurant at the Cafe Royal. The paté de campagne is made with Iberico pork shoulder, black pudding and foie gras and now comes with an equally beautiful-looking truffle croissant.
More about Alex Dilling at Hotel Cafe Royal
LPM London
Mayfair - 53-54 Brook's Mews, London W1K 4EG
For a great example of a vegetable terrine, head to the back streets of Mayfair to LPM where their terrine de légumes features a very Provencal mix of layers of aubergine, courgettes, mozzarella and tomato fondu brushed with pesto and wrapped in romano pepper. It's then served on a bed of burrata cream and basil oil. A slice of this and you could be anywhere on the Côte d'Azur.
Lasdun
South Bank - National Theatre, Upper Ground, London SE1 9PX
Culture and charcuterie - what more could a Londoner ask for? At the new National Theatre restaurant Lasdun, there’s been a terrine on the menu since day one. As chef Tom explains: "A terrine is the standard bearer for any kitchen. It can take many forms, rich in offal, highly spiced, herbed soft and spreadable or firm enough to slice. Ours are some or all of the above, depending on the season."
St John Marylebone
Marylebone - 98 Marylebone Lane, London W1U 2QA
It's probably not all that surprising to learn that there's usually a terrine or paté en croute on the menu at St John's West End outpost. Whether it's one made with pork belly and liver or, most recently, a pressed pig's ear terrine it's usually served simply, with cornichons.
Club Gascon
Smithfield - 57 W Smithfield, London EC1A 9DS
On the menu, since they opened their doors 25 years ago, this foie gras terrine by chef patron Pascal Aussignac is smoked over pine leaves before being seared and then moulded. If you’d prefer an alternative, Aussignac has been hard at work at his ‘faux gras’ dish which has recently gone on the menu and features - after much experimentation - a mix of nuts to get that foie texture just right.
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