The Bull & Last, Kentish Town

This past weekend was absolutely glorious with the sun shining both days so to go for a for a nice long walk followed by a pub lunch was the perfect Sunday activity.

With sunglasses on I met Laura at Belsize Park around lunch time, where she showed me around her new neighbourhood. We then walked across Hampstead Heath and onto The Bull & Last for our 2.30 reservation.

We liked the pub immediately. The decor is traditionally pubby with some nice touches, like double doors to the loos, stuffed animals and hunting trophies.

The groundfloor was really busy and quite loud when we walked in, perfect for chatting with friends, but it was nicer to eat upstairs in the more quiet dining room, like we did.

Last year the pub won an Observer award for best Sunday lunch and as we walked through the pub we could see just how popular the roast beef with yorkshire pudding was. It looked delicious but after a walk in the sunshine we were up for something a bit lighter. All the maincourses were quite heavy so we had two starters each instead. Well I did anyway. 🙂

I chose a salad with beetroot, horseradish, smoked eel and cod’s cheeks and it was an absolute delight. It had different textures (smooth eel, crunchy beetroot crisps, creamy horseradish) and lots of nice flavours. Laura had some of it and we also had a side of triple cooked chips. I mean, how could we resist?

They were lovely and crisp on the outside and soft in the middle and served with homemade mayonnaise. Need I say more?!

Instead of the maincourses we chose a board each; fish for Laura and meat for me. They were huge and it would have been perfect to share one for two people as a starter. As a maincourse it was definitely enough and we were pretty full by the end of it.

The fish board consisted of a haddock croquette, sprats, mackerel paté, potted shrimps and beautiful gravadlax (with beetroot for the colour I presume) and soft soda bread.

My meat board was equally packed with goodies; the chicken liver parfait was velvety smooth and probably my favourite as well as celeriac slaw, thin slices of duck breast, duck rillette and a lovely ham hock terrine. The pig’s head was shredded pieces of meat in a croquette and the bread was toasted and brioche-like. I enjoyed it all, although some things could have done with a tad more seasoning.

As I said, the boards were quite filling, but not having icecream on a sunny day is almost a crime, so we had a scoop each after a little breather.

Laura’s prune and armagnac is above and my mint chocolate chip is pictured below.

We spent around two and a half hours in here and enjoyed every moment. The service was good and relaxed and you definitely didn’t feel rushed. And since we were part of the late lunch service they probably didn’t need our table until dinner service a bit later anyway.

As soon as we stood up it hit me how full I actually was, so we decided to walk some more to digest the food. After a stroll to Highgate and over the Heath we were back at Belsize Park and it was time to go home.

We had a lovely Sunday and to go for a nice long walk combined with nice food is just great. We will definitely be back to eat our way through the menu, which might prove a challange as we were told it changes every few days…

The Bull and Last
168 Highgate Road
London NW5 1QS 
020 726 73641

Salad with beetroot and goat’s cheese

When I eat a salad I want it to be a substanstial one with ingredients like chicken, bacon, cheeses, avocado etc, so i actually feel full for a long time, otherwise I don’t see the point. Don’t get me wrong, I love salads and vegetables, but they aren’t very filling on their own.

Last week I made this salad with the classic combo of beetroots and goat’s cheese. It is lovely and fresh, but still fills you up.

Salad with beetroots and baked goat’s cheese, serves 2

2 little gem lettuce


4 fresh beetroots

mild chèvre

1 tsp dijon mustard

1 part white wine vinegar

2 parts extra virgin olive oil

salt, white pepper

crema di balsamico

optional: pine nuts and other vegetables

Cut the green off the beetroots and boil them (unpeeled) in salted water until they’re soft, about 30-40 minutes. Leave to cool before rubbing off the skin with your hands. Cut in wedges and leave to cool. Rinse the lettuce and divide between two plates. Cut the chives and sprinkle over the lettuce. (Add other vegetables). Cut the goat’s cheese in two, place on a roasting tray, add salt, epper and crema di balsamico. Bake i 200C for 5-10 minutes. Place in the middle of the salad, and add the beetroots. Mix the dressing, season to taste and pour over the salad. Add some more balsamico. Serve with bread or croĂ»tons.