The Jugged Hare

Tucked by the Barbican, The Jugged Hare celebrates seasonal British cooking with a particular devotion to game. It couples rustic charm with a clear commitment to provenance and sustainability, championing wild food and the best of British suppliers. The mood is that of a handsome city pub where an ever‑changing menu meets a thoughtful pour, from fine wines to local beers and crafted cocktails.

Its calling card is the wild Norfolk hare, braised in its own blood and served in a jug with mash, cabbage and bacon: a deep, resonant taste of tradition. Robust flavours are handled with finesse elsewhere, too - think Muscovy duck leg layered with cannellini beans, smoked bacon and toasted seeds, or Scottish woodcock arriving in a skillet with celery and onion. For a lighter stride, monkfish slips into a seafood stew, while pies might cradle lobster or rabbit with tarragon and chorizo.

Sundays are ceremonious, with 45‑day‑aged Longhorn beef, Tamworth pork belly, Welsh leg of lamb and free‑range rotisserie chicken, all with Yorkshire pudding, roast potatoes and seasonal vegetables. To finish, sticky toffee pudding, a flourless chocolate and orange cake, or a British cheese board beckon. Settle in for a drink or linger over three courses - book in, take a seat, and let your hare down.