The Jugged Hare, a pub in the Square Mile, offers a unique dining experience with taxidermy animals and nose-to-tail cooking. Awarded best casual dining at City AM's inaugural Toast the City Awards in 2025, the pub is known for its rustic aesthetic and sustainable approach.
Vibe and Atmosphere
Upon entering, patrons are greeted by a taxidermy boar, deer, and squirrels displayed throughout the venue. Glass cabinets feature stoats hanging from meat cleavers alongside dry-aged meats. The front area resembles a traditional boozer, while the restaurant retains the striking white tiled ceiling of the former Whitbread Brewery, which operated for 225 years until 1976. Head chef Rafael Liuth oversees the nose-to-tail menu.
Clientele
The pub attracts older City professionals, often in pairs, along with American tourists and solo diners reading quietly along the banquette.
Food Philosophy
Brothers Ed and Tom Martin have championed nose-to-tail cooking since 2012. Whole animals are delivered and every part is used, exemplified by the Norfolk Hare braised in its own blood for Sunday lunch. The daily changing menu promotes often-forgotten cuts, from turbot skin to offal, with house-made sauces.
Dish Highlights
Starters include a punchy haggis scotch egg with horseradish sauce and a trout salad. Raw venison in a roasted bone with crisps showcases high-quality meat. The superlative beef pie features buttery pastry and generous gravy, while sweet potato mash is delicately herbed but slightly overcooked. Lemon and rhubarb sponge balances sweet and sour flavors.
Unique Character
The pub's countryside aesthetic, with taxidermy throughout, is distinctive for London. However, the lack of soft furnishings and tile ceiling make the restaurant noisy; booking after 9pm avoids the work crowd.
For reservations, call 0207 139 1445 or visit etmcollection.co.uk/venue/the-jugged-hare.
