Evolv launches Liverpool Street Chop House & Tavern

The Evolv Collection has announced the launch of Liverpool Street Chop House & Tavern, marking a pivotal moment in the group's development. 

Opening on 17 September and spearheaded by CEO Martin Williams (pictured right), the new concept returns to the founding vision of Sir Terence Conran, while establishing Chop House & Tavern as a brand that will unite Butler's Wharf and Paternoster Chop Houses under one cohesive identity. 

"The opening of Chop House & Tavern is part of our strategic vision for The Evolv Collection," Williams explains. "We're creating iconic, recognisable brands that resonate with guests and stand the test of time. The Chop House brand proves that outstanding hospitality can be a force for positive change and sound investment."

Returning to Conran's vision

The new concept honours Sir Conran's original philosophy, drawing inspiration from 17th- and 18th-century London. Working alongside brand historian Ron Cregan, known for his work with British heritage brands such as Mulberry and The Maybourne Group, the design features dark wood pallets, lifted by deep reds and blues, crisp white linen and brass and gold details, with mirrors bearing gold script. 

The concept celebrates London's heritage with the tagline 'Born in the City of London', nodding to the area's historic trade guilds, including the Cutlers. 

Culinary excellence from Mike Reid

Acclaimed chef Mike Reid (pictured left), who trained at Le Gavroche, Restaurant Gordon Ramsay, Melbourne's Attica and Vue de monde, has crafted a menu celebrating elevated gastro-tavern fare. 

The offering showcases historic dishes such as Pea Soope, based on a 1669 recipe, alongside signature specialities such as Lamb Barnsley Chop with Anchovy Dressing and Beef Shin & Oyster Suet Pudding. 

Guests can also enjoy sharing dishes such as Pig's Head, Roast Chicken Pie and Ray Wing with Lemon & Caper Butter Sauce. The restaurant offers a unique oyster selection ranging from classic preparations to more adventurous versions with Beef Consommé and Horseradish, while premium steak cuts include ribeye, fillet, sirloin and heart of rump. 

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