Jay Rayner says it’s the best scotch egg he’s had “no contest.” This is what I wrote in my review when I visited in September:
The first thing you notice is that it’s deep-fried and crispy and has a sprinkling of Maldon salt on top. It sits proud and spherical on a square of grease-proof paper, just wooing me to sink in and release its runny yolk. ‘Egging’ me on, if you will.
The breadcrumbs are warm and light and the venison meat holds perfectly the inner-casing of comfy white and fluent yellow yolk. Surprisingly, it isn’t overcooked and the centre is not a rubbery texture of gooey compound. Like a Dime bar it’s ‘smooth on the inside, crunchy on the out’. There’s a warming crunch before the meat and then you’re layered into the egg. For a product which appears almost inconspicuous on the Bar Menu it’s a real gem and the Harwood Arms have rightly become famous for such a thing.
The Harwood Arms
27 Walham Grove
020 7386 1847