Most-loved dishes
AI summary of what 9 dish mentions say about the food
The game tea is the standout, praised for its deep, comforting richness. Overall, reviewers describe the food as hearty, rustic British fare with a warm, unpretentious soul.
“This is the house special — a venison Scotch egg with an Oxford sauce made of red wine vinegar, English mustard, and brown sugar. The sauce is very acidic, really vinegary, but good. The egg with the meat is delicious. The owner recommended it, and he was right — it's a great dish, very tasty, not something you'd expect in a Michelin-starred place, but we've understood tonight it's a pub.”
“This scotch egg is amazing. The egg with the meat is really good. The sauce is super sour — vinegar, sorrel, really punchy. I wasn't expecting something like this at a Michelin-starred place, but it's a pub that got a star. The owner recommended it and he was right. A beautiful dish, really tasty.”
What creators say
2 creators have covered The Harwood Arms. Most active: Piattoriccomicificco
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The Harwood Arms is a Michelin-starred pub in Fulham, London, serving traditional British game and comfort food with a twist, but the service had some flaws and the wine was overpriced.
Dishes mentioned
Soda Bread with Guinness Butter
The bread is heavy, dense, and has a specific weight — it's a special Irish dough with Guinness and sourdough. The butter is whipped and very rich, not light at all, but delicious. It feels like breakfast butter compared to more elaborate dinner butters we've had elsewhere, but it's really good.
Scotch Egg
This is the house special — a venison Scotch egg with an Oxford sauce made of red wine vinegar, English mustard, and brown sugar. The sauce is very acidic, really vinegary, but good. The egg with the meat is delicious. The owner recommended it, and he was right — it's a great dish, very tasty, not something you'd expect in a Michelin-starred place, but we've understood tonight it's a pub.
Game Tea
This is a collection of all their game — hare, venison, a mix of everything they hunted this morning. It's like a broth from the hunt, when you come back to the cabin. It's strange at first, but actually good. More delicate than the description suggests.
Duck Liver with Hazelnuts and Crispy Skin
This is the one that excites me the least. It's very delicate compared to that blob of liver you'd expect — much more delicate. But I don't know why they have several of these.
Chalk Stream Trout with Sauce Gribiche
This is the weakest of the four starters. The sauce is too strong, too herbal — it reminds me of Ikea's sauce, and Ikea does it better. The trout is very pushed, more earthy than aquatic. The dish feels unbalanced.
