Tredwells (Covent Garden)

• The concept is affordable British bistro style food
• Our small dishes we chose smoked pork cheeks with cauliflower
• Confit cod with garlic and lemon
• The pork cheeks and sweetbreads were both exceptional
• Lamb chops with minted beans
• Even though by that point we were stuffed and didn't need them
• The short rib fell off the bone and came with tasty and not overly sweet baked beans
• The lamb chops were nicely cooked
• The minted beans were (under)cooked al dente and had a refreshingly minty flavour
• Unfortunately the croquettes were not very pleasant to eat as the inside was quite gloopy and very salty
• Was light and refreshing but served in an unsuitable dish which meant half the fruit fell down the stem and was unreachable
• I had pain perdu with maple cream and crispy bacon
• Overall it was a good experience at Tredwell's
• The tables were very close together and I think it might get uncomfortably packed for a full service
• Looking after the place is Chantelle Nicholson (GM at Gilbert Scott) and head chef
• The best seats are still upstairs in the balcony area
• A meal here isn't complete until your order their charred bread with chorizo jam
• The smokiness didn't stop there it was only the start
• All the plates we ordered here were of the small size and personally I think you get a lot of food for your buck
• Very tender and those grilled sweet red peppers whose juice was dripping over everything left us salivating for more
• The curried lamb sweetbreads was to say the least
• These polenta versions were just as good
• You'd think this next dish was a large plate looking at it
• Char grilled chicken with peanut and cucumber cost a mere £
• The shavings of cucumber on the top were refreshing
• The real star was that peanut sauce
• It was a little like eating chicken satay from your local take out but one which was ten times better
• Out of everything we ate here there was one dish which I just didn't really get
• Delicate in flavour and a little sweet cornflakes were hardly pushing foodie boundaries and the chia element was a bit too tame for me
• On comparison the pain perdu with maple cream and crispy bacon was in a completely different ball game
• Tredwell's is an excellent new addition to the area and I can't wait to come back
• When I arrived the restaurant was strangely empty so I was a little doubtful but glad I stayed
• When my Smoked sticky chili chicken thigh came it was well cooked and well presented
• The server was really nice and everything inside created a lovely relaxing atmosphere
• Prices are absolutely competitive and for the quality of the that you get Tredwells (Covent Garden) is underestimated
• Plus great cooking with a varied and reasonably priced menu
• With the added bonus of being in a brilliant and central location and having speedy social media (which is becoming more and more important to us)
• So this mid price casual restaurant is quite a hefty change of direction for him
• A touch of art deco with back lit angled mirrors on the wall
• Felt like I was back at Yates&rsquo
• 2.50 each were teeny little things which was just as well &ndash
• 5 tasted great with a gentle kick
• Help was at hand with our side order of Cauliflower
• We love it when restaurants do interesting things with vegetable side orders
• Something so simple yet often we end up with limp chips which can put us off ordering them
• A very light sponge base with a sharp blackberry topping (more a compote than a jam) and topped with a sweet mousse (imagine a custard flavoured Angel Delight and you wont be too wrong)
• T go wrong with pineapple and coconut though (it&rsquo
• S even better with rum) and I guess it was better for my waistline
• Another point that deserves a fanfare is the kids&rsquo
• We get so fed up with terrible menus for children
• S a junior menu with great sounding dishes such as Cornish cod
• Loved the cosy atmosphere with the tables so close to each other
• A nice variety of prices on the menu which is hard to to find for most places in central London
• Head chef Andrew Ward was previously senior sous chef at Chez Bruce
• The restaurant is spread over three floors
• Black tables with no tablecloths
• Example labels were Mas de Daumas Gassac Moulin de Gassac &lsquo
• 48 for a wine with a shop price of £
• The toast made with decent bread
• The ginger was too tentative to rescue the balance of the dish (11/20)
• Worcestershire sauce pepper and lemon juice) nicely made and with a pleasing hint of spice
• Another enjoyable dish was sticky Goosnargh chicken thigh (£
• The bird glazed with a slightly sweet soy and chilli sauce
• The chicken was carefully cooked and the chilli bite cut nicely through the sweetness of the glaze (14/20)
• Matchstick fries were fine (13/20)
• Muscavado sponge with coffee and walnut had a strong punch of coffee flavour
• Pain perdu with bacon was less successful
• Though bacon was an interesting way to enliven it
• A proprietary blend that is apparently the same one served at the main Marcus restaurant
• This is hardly cheap for what is notionally a casual dining experience
• Really these places are only casual in comparison to the multi Michelin starred flagships the bill at Bread Street kitchen can easily top £
• The Gilbert Scott is even more arch
• The menu at Tredwell's is even more knowingly departed from the the brand
• Isn't that what all the cool kids are doing these days
• The concept is self conscious and vaguely annoying
• Though (in the main) it was all quite *precisely* cooked
• There was no sense that this menu was really what anyone not Marcus
• 4 bowl of dry feta (almost impossible to spear with the little pickers as they just crumbled into ever tinier bits)
• Ordinary olives and teeny bits of sun dried (or somehow preserved tomatoes) was a bit like something you can get from Waitrose
• The charred sourdough bread it came with was lovely
• Perfectly moist inside and with strong black grill marks
• The mousse was decent too
• The meek flavour of the meat was overwhelmed by a thick
• E and lentils it sat on could have done with a bit more seasoning
• I'm not sure why this was best served in a lipped ceramic bowl rather than
• Some restaurant trends are worth following)
• The hazelnuts were either very gently toasted or not toasted at all
• With a couple of glasses of the cheapest fizz and a New Fashioned cocktail (which tasted very nice but I always think using dried fruit is a bit lazy) the bill came to £
• Yes I was invited and they knew I was coming but believe me this is still no guarantee
• Our waiter at Tredwell's was pleasant and charming
• Marcus Wareing is objectively an incredibly talented chef
• His restaurant at the Berkeley is by all accounts
• Chasing the comfort food dollar in Covent Garden next to Hawksmoor and MeatLiquor is like an eldery uncle wearing his baseball cap on backwards and listening to Taylor Swift
• I think the sharing plates trend has taken off because it allows you to try so many different things without being stuck with one thing and getting bored halfway through
• They suggest choosing 2 small plates and one large per person and I have to say this was more than enough food
• Enquiring what drinks/ spirits/ cocktails we liked and made suggestions as to creations they were going to have on their cocktail list/ bar menu
• We kicked off with cocktails including Sidecar (their version with Dorset Brandy and Cider) and a Sparkling Cyanide (Chartreuse
• My small plates were chicken liver mousse with bacon jam (£
• J small plates were pork belly buns topped with ginger and apple (£
• His second was dorset crab with mango chutney on toast (£
• J got the onglet steak with mushroom ketchup (£
• My large plate was beef shortrib with baked beans (£
• The beef was meltingly tender but by this point we were quite full and couldn&rsquo
• I got the pain perdu with maple cream and bacon (£
• J got a chocolate pot topped with Campari ice (£
• Loved the personal touch with the cocktails
• Seven Dials in Covent Garden is a fantastic little area where seven street converge into one central circular space
• So Tredwell's was the perfect place for lunch after the previous night's birthday celebrations
• The post birthday day is kind of like Boxing Day
• I loved the mixture of textures in the outfit and it went perfectly with my new bag
• Mr S and I dined on the ground floor but the space at Tredwell's is deceptively big
• Tredwells was for a long time on of the hottest tables in London with seemingly every credible food critic at a table leaving us public to fight for the rest and wait patiently for our turn
• Radiating it with every item and with each dish
• This was view was only justified
• Everything from the starters of bread with brown butter (which had a subtle toffee taste) and chicken liver mousse with bacon jam &
• Warm chocolate sauce was beautiful and struck the perfect balance of top quality without compromising quantity
• The highlight for me though was the slow cooked pork belly with crackling
• Mash which was last meal worthy
• The combination of flavours was a pure delight and the last bite was bittersweet knowing it was finished after
• That's not to say there isn't a bit of criticism as our initial drinks order was lost along with our side order of chips which really was the only black mark on an otherwise fine meal
• Recently I was trying to avoid the fuss of London's new restaurants opening
• I would prefer a restaurant with langoustines based menu
• S is the new West End restaurant from Marcus Wareing and it is based in Covent Garden
• I don't understand why new places try to pretend they are old and authentic by adding tinted mirrors
• We started the meal with one small plate
• The pulled pork was nicely cooked
• Only problem it was literally £
• Pitt Cue Co which is 10 minutes walk away offers a tastier pulled pork burger for a cheaper rate per bite
• The courgette were grated and combined together with the ricotta
• The dish below is probably the best example of this new ridiculous trend
• In a classic restaurant the mousse would have been probably presented on a plate with a piece of bread
• Not at Tredwell's it was foam in a jar
• What really matters is the taste of the food
• This little fashionable chicken liver mousse in a jar was just horrible
• Our main dishes arrived with our fries and "
• Greens were a little bit crunchy but at the same time they were very watery considering they were supposed to be grilled
• Chicken thigh was my favourite dish on the meal
• The sauce made from sweet soy and chili was the star of the dish
• I thought the pain perdu was not enough moist
• The only thing that made the meal not a total disaster was the good service provided by our waiter Vincenzo and the chicken dish
• It was delicious but I felt like the menu was pretentious with its fancy names for regular dishes
• S is the latest restaurant opening from Marcus Wareing restaurants and is a slightly different set up of that of Marcus&rsquo
• S is a much more relaxed and informal atmosphere and is based in Seven Dials which if you are unfamiliar with the area is in the heart of the theatre district and right next to Covent Garden
• We started off our dinner with a couple of signature cocktails which are designed to complement the food menu
• The food at Tredwell's isn't bad at all but at the end of the day for me it was mostly street food with a bit of refinement and better presentation added
• Night at Tredwells was an instant great choice for a Sunday night &ndash
• I should have just avoided reading the reviews all together and let my gut (which is now a good bit larger after my Tredwell&rsquo
• I reckon the latter is a much braver &ndash
• Jazz night with New York based double bass player Rob Duguay and Parisian born saxophonist Alex Terrier
• I was pleasantly surprised by the whole experience the dining room was chic but still casual
• Nothing on the menu was particularly surprising or interesting but everything we had was well executed and hit the spot after the fews drinks we had earlier at the pub
• The pork was said to be a little on the salty side but the jus that came with it was splendid
• Some of the reviews I had read before going were rave and some reiterated the notion of mediocraty but when I had a peek at the menu
• So hubby and I met another couple for an overdue catch up and were welcomed to our nicely positioned booth style table
• Apologies for the poor photos the lighting was not brilliant and I hadn't seen my friends in nearly a year so frankly
• I started off with the delicious elderflower and celery fizz mocktail
• Us teetotalers often draw the short straw with these drinks and it's refreshing
• I was the only one wearing the badge of greed proudly that night as no one else opted for starter so I went to town by ordering the prawns with sweet corn
• It was as if they had not been seasoned enough or marinated enough but simply left to rely upon the other ingredients that they were being served with
• A similar theme was to follow with my main course
• I opted for the seabass with carrot and cashew
• The fish was cooked to perfection with a lovely crispy skin
• What it lacked was any kind of real flavour and the rather bland strips of carrot and odd cashew thrown in for good measure
• Now the good news is that we didn't all choose so unwisely
• My husband made the interesting decision to ask to have the starter platter (which is usually recommended for 2 people) all for himself but as a main course rather than a starter and this
• Glazed chicken wings and bread with chorizo jam
• Our token veggie was not able to speak highly of his pea and courgette dumpligns
• You might think it strange that we decided to bother with desserts after this but my reasons were two fold
• I had heard that the desserts here really are worth trying but secondly
• The salted caramel soft serve with honeycomb had been recommended to me and rather happily
• Meanig that I was able to justify having 2 desserts and in case you're wondering what the other dessert I opted for was
• Nutritious feel to it and definitely was not too sweet or rich but unfortunately
• The mistake I made here was having a bite of the ice cream and honeycomb first
• I also tried part of the gooseberry cake my friend ordered and hubby's salted caramel praline tart was also divine
• The prices here are not cheap and the portions are really rather small
• I don't care how fancy or pretty the food is because for that price
• Ve always wondered as to which is the more accurate
• The door had opened for amateurs to share their opinions and I was disappointed with one of the critics I follow
• The ambience was lovely and the waiters were friendly (kept topping up our water)
• The salmon sashimi style starter was superb as well
• Only downside was that our cocktails didn't come 'on arrival' as suggested but only when we asked for it 20 mins after we sat down
• The triple cooked chips are a little on the greasy side
• The Prix fixe was so good value for money and the chance to add fresh truffle was areal treat
• The guy behind the bar was making mulled wine which smelt fab and he chatted about how it was made and showed us the ingredients which was interesting
• All 3 courses were on the whole good
• Prob for me was at the end of the meal we asked for the bill and it was incorrect as the drinks were wrong
• Third time it was still wrong and it took 4 attempts in total which was a little embarrassing and annoying
• The bill and cash was whisked away and we weren't brought any change which
• Fair enough was only a few pounds
• When we'd already paid 12.5% service charge was a bit presumptuous
• I'd go back if I was in the area again
• On the food side it was disappointing
• The starter I ordered of ricotta and salt baked pumpkin was poorly seasoned
• The music bread before this was a nice addition but it had already been covered in oil
• The sea bream was undercooked
• The pea and parsley sauce was a nice touch
• Other than this there were some nice courses
• Lamp rump and gin and tonic cheesecake were greatly enjoyed by my partner but the restaurant could definitely do better altogether
• Tredwells is a foodie haven with contemporary British cuisine by top chef Marcus Wareing
• Looking at the menu I was happy to see some simply no nonsense dishes as it was actually just what the doctor ordered
• Our starter we has Pork belly and ham hock raviolo with piccalilli and mustard and Brixham crab
• Slow cooked shoulder with broad beams and mint
• Braised shallot with peppercorn steak which was cooked medium rare and was the most tender tasty meat I have tasted in a long time

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