Uncomplicated and ever-changing, the menu is dedicated to seasonal and carefully sourced cuts of meat and freshly caught fish, modernised with continental flavours and seasoning. The cooking – led by Head Chef, Guy Betteridge – is skilled and gutsy, complemented by a selection of curated craft beers and a short, sharp list of wines.
At the weekend, the Chop House becomes a social spot. Brunches on Saturday include free-flowing bubbles alongside midday classics. On Sundays we serve up a traditional roast with crisp coated potatoes, fluffy Yorkshire puddings and pert veg. We’ll keep both wine glasses and gravy boats continually topped up, just like at mum’s house.
A refinement of the conventional 18th Century Chop House style, it’s perfect for contemporary tastes and sensibilities, food you return to: tasty, satisfying and wholesome.
Enjoy à la carte dining at The South Place Hotel Chop House and get 10% off of your food bill - to make a booking simply mention this offer /Viciniteee
food only (applies to both Chop House and Angler for lunch and dinner only)