A soft-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried, served cold in pub windows or warm at the bar. London's defining bar snack since the 1730s.
The Scotch egg is traditionally attributed to Fortnum and Mason on Piccadilly, who claim the form from around 1738 as a portable picnic snack for the wealthy. The modern London pub-snack revival started with Scott Hallsworth at The Eagle and was made canon by Tom Norrington-Davies at The Cow in Notting Hill, then perfected at The Harwood Arms in Fulham, which won a Michelin star partly on the strength of its venison Scotch egg. The orthodox London bar version has a soft-yolk egg, coarse pork sausage, panko crust, English mustard on the side.
The Jugged Hare on Chiswell Street in the City of London, opened 2012 by ETM Group, runs a game-led gastropub menu with hung-game cabinets in the dining room.
OrderWhole roast partridge or grouse in season, or the family-style Sunday roast in winter.
TipLunch and pre-theatre runs walk-in friendly. Sunday roast books a fortnight ahead through their site.
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