Dinner, Meat, restaurant, steak
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Dinner at Foxlow

Over the weekend, we went for dinner at Foxlow in Clerkenwell. We’d been looking for somewhere to go for a steak – our favourite is Goodmans (I seriously need to get round to blogging about it at some point) and we also visit Gaucho and Hawksmoor – but all of these can be a bit pricey, especially if you’re going with friends or in a big group.

I’d been hearing good things about Foxlow (it’s run by the team behind Hawksmoor), so we thought we’d try there. Based in Clerkenwell, it’s not the most obvious place to go, but it’s fairly near to where we live, and there’s another one opening soon in Stoke Newington.


The restaurant had a great vibe – dim lighting and wooden tables, very chilled out. Straight away, the waiters were incredibly friendly and helpful.

We started off with some ‘snacks’ – Anchovy & Goat’s Butter Crisps, Cobble Lane Saucisson and Homemade Ricotta & Crispbread. All of these were around £3.00 per dish and easily satisfied our initial hunger before leading on to our main course, so we didn’t really feel the need for a proper starter.


We went for the D-Rump and the Deckle – both cuts of meat that I’d never actually heard of before. D-Rump (according to Londonist), is a trimmed portion of rump, meaning you get just the most tender, lean part of the cut. The Deckle is one of the two parts in a rib eye steak. There’s the rib and the cap, which is also known as the deckle – the cut contains a thick strip of fat and some connective tissue.


The D-Rump (cooked rare) was incredibly tender and almost felt like eating a piece of fillet. The Deckle had a lot of flavour, as you can taste where the fat has cooked through it, but it was a little bit too chewy for my liking. Their meat is provided by the Ginger Pig, which as any of you regular readers will know, is our favourite butcher in London).

What I liked about Foxlow was that their menu was a little bit different to the other steak houses. The main course was served with delicious bone marrow and onions (which I had only tried recently for the first time, in Paris), and the sides offered more than your usual fries or spinach – we went for Sprouting Broccoli with Chilli and Lemon and Sweet Potato Hash.

And I’m normally more of a starter than a pudding girl, but I couldn’t resist the Passionfruit Eton Mess Soft Serve Sundae. Passionfruit and meringue are two of my favourite sweet ingredients, so it was a match made in heaven.


After those three courses and a few beers, the bill wasn’t cheap, but still less than if we had gone to one of the other steak restaurants as mentioned. Try it out if you’re craving a steak, but want something a little different to the norm.

Square Meal

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  1. Pingback: Dinner at Foxlow, Balham | Got To Be Gourmet

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