Simpson's in the Strand
Menu with Prices in the UK

Traditional Lancashire brown shrimps gently simmered in clarified spiced butter with mace, nutmeg, and cayenne, served with toasted sourdough.

Oak-smoked Scottish salmon carved in thin ribbons, served with caper berries, shallots, crème fraîche, and freshly baked Irish soda bread.

Slow-cooked British ham hock terrine with parsley and mustard seeds, served with tart house-made cauliflower piccalilli and toasted brioche.

Light and fluffy soufflé baked twice with unpasteurised Somerset Montgomery's Cheddar cheese, double cream, and baby spinach.

Split British beef bone marrow roasted until sizzling, served with caper and flat-leaf parsley salad and warm charred sourdough.

Velvety soup brewed from roasted native lobster shells, cognac, tarragon, and double cream, poured tableside over lobster claw meat.

Six fresh Colchester rock oysters served on crushed ice with shallot red wine vinegar mignonette, lemon, and Tabasco.

Roasted heritage golden and candy beetroots, creamy Somerset goat's curd, toasted candied walnuts, and baby watercress.

Vibrant Hampshire watercress soup enriched with double cream and potato, finished with warm sourdough croutons.

Simpson's world-famous centerpiece: prime Scottish beef rib roasted on the bone and carved tableside from the domed silver trolley, served with beef-dripping Yorkshire pudding, crisp duck-fat roast potatoes, creamed horseradish, and port wine gravy.

Tender saddle of Kentish Romney Marsh lamb rubbed in garden rosemary and sea salt, carved tableside with mint jelly, redcurrant jus, roast potatoes, and glazed carrots.

Suffolk free-range pork belly slow-roasted for 12 hours with blistered salted crackling, served with spiced Bramley apple compote, sage stuffing, and rich roasting cider gravy.

Carved from the silver trolley with cranberry port relish, pork and chestnut stuffing, pig-in-blanket, and giblet gravy.

Pan-seared tender Dutch calf's liver with crispy Wiltshire smoked streaky bacon, sage-buttered crushed potatoes, and sweet Madeira caramelized onion reduction.

Slow-steamed traditional suet pastry filled with diced chuck steak and ox kidney in rich dark stout gravy, served with buttered greens.

Prime Dover sole pan-fried whole in brown nut butter with lemon juice, capers, and chopped parsley, filleted tableside.

Highland red deer venison loin roasted rare, served with celeriac purée, braised red cabbage, juniper berry reduction, and blackberries.

Earthy forest mushrooms, sweet chestnuts, and fresh spinach wrapped in golden puff pastry with truffle Madeira vegetable reduction.

Succulent native Scottish lobster tail and claw meat folded through macaroni pasta with rich Gruyère and Montgomery's Cheddar sauce.

Crisp-skinned dry-aged Gressingham duck breast served with buttered Swiss chard, parsnip purée, and wild damson plum jus.

12-hour braised tender beef ox cheek in rich red wine reduction with bone marrow, button onions, and horseradish mashed potatoes.

Flakes of smoked haddock, wild salmon, and tiger prawns in velvety cream sauce, crowned with piped Montgomery Cheddar mash.

Maris Piper potatoes parboiled, ruffled, and crisped in rich duck dripping with fresh rosemary and sea salt.

Hand-whisked traditional Yorkshire pudding batter baked high and golden in beef dripping.

Tender cauliflower florets baked in rich Cheddar cheese sauce and gratinated under the grill with nutmeg breadcrumbs.

Shredded British red cabbage slow-braised with Bramley apples, red wine vinegar, cinnamon, and brown sugar.

Sweet baby garden peas tossed in clarified English butter with sweet shallots and fresh garden mint leaves.

Historic British savoury of melted mature cheddar, Worcestershire sauce, English mustard, and brown ale over toasted sourdough.

Plump Colchester rock oysters wrapped in crispy smoked bacon and grilled on skewers, served on warm buttered toast.

Creamy soft-scrambled hens' eggs spread over hot toast spread with Gentleman's Relish anchovy butter, topped with Ortiz anchovies.

Traditional warm steamed suet sponge saturated in golden syrup, served with a jug of warm Bird's-style vanilla custard.

Sponge fingers soaked in Harvey's Bristol Cream sherry, layered with raspberry jelly, rich egg custard, and whipped double cream.

Stewed English apples and hedgerow blackberries under a buttery brown sugar oat crumble crust, with clotted cream.

Rich Medjool date sponge drenched in boiling butterscotch toffee sauce, served with Cornish clotted cream ice cream.

Curated selection of four British artisan cheeses (Stilton, Montgomery's Cheddar, Tunworth, and Stichelton), served with Bath Oliver biscuits, grapes, and fig chutney.

Two Gloucester Old Spot pork sausages, dry-cured back bacon, Stornoway black pudding, fried hens' eggs, grilled flat mushroom, plum tomato, and toast with Savoy preserves.

Two poached Clarence Court eggs, thick-cut Wiltshire ham, and rich buttery hollandaise sauce on toasted muffins.

Poached eggs and hand-carved oak-smoked Scottish salmon with creamy hollandaise sauce on toasted English muffins.

Classic tiered silver stand featuring finger sandwiches (cucumber, coronation chicken, smoked salmon), warm plain and fruit scones with strawberry jam and Devon clotted cream, and delicate British pastries with loose-leaf tea.

Two freshly baked warm buttermilk scones (plain and golden sultana), served with rich Devonshire clotted cream and homemade strawberry jam.

Historic tavern recipe combining VSOP Cognac, aged rum, black tea cordial, freshly squeezed lemon juice, and nutmeg.

Historic Victorian cocktail invented in London in 1861: equal parts chilled Guinness Extra Stout and sparkling Champagne.

Berry Bros & Rudd No. 3 London Dry Gin, Fever-Tree Indian tonic water, pink grapefruit wedge, and juniper berries.

Classic British cask ale with rich malty base, balanced by floral Target, Challenger, and Northdown hops (4.1% ABV).

Elegant French claret with structured tannins, dark cedar, and cassis notes, pairing perfectly with trolley rib of beef.

World-class Sussex English sparkling wine with fine bubbles, aromas of toasted brioche, lemon curd, and green apple.