It looks a bit like Rules at first glance, but the emphasis here is on scales as opposed to fur and feathers. You can ask for mussels to be cooked any way you fancy. The wine list is impressive, but traditional accompaniments such as Black Velvet or straight Guinness will wash down your oysters in style. Mr Simpson, a noted caterer of his day enlarged the premises in 1848, and in 1898 it was acquired by Richard D'Oyly Carte the opera impressario and hotelier. Grand roasted joints are carved at the table from enormous silver dinner wagons.
Service is professional enough, but mainly by anachronistically foreign sounding waiters.
In Covent Garden, The Earl of Bradford dabbles in trade with his now well established favourite, Porter's . Here the specialities are pies and puddings, the twin mainstays of very traditional British cooking. Stick your knife into the crust and the steamy aroma hits you smack between the eyes. Don't think that because it's owned by a Peer of the Realm that Porter's is posh. It's comfortably middle of the road and the emphasis is definitely on value for money.