What do you get when you have three brothers, equally as talented, but in different fields? Enter the Gladwin brothers: one’s a farmer (so in the ‘field’ itself), one worked in hospitality and the other’s a chef. With an upbringing on a Sussex farm, the natural step for the guys was to go into business together, and the result? British tapas restaurant The Shed in Notting Hill and Rabbit on King’s Road.
A true British restaurant doesn’t truly earn it’s stripes until it adds a roast to it’s Sunday menu – as Rabbit have done. Forget spending hours stewing, sweating and scrubbing in your own kitchen, the boys are doing it for you – albeit slightly more professionally; roasted hay-aged beef with horseradish curds, wild mushrooms, oak-smoked roast potatoes and a red wine jus slightly tops our burnt parsnips and dry, overcooked beef. You’ll feel far more rustic than the SW3 postcode leads you to believe. The meat is sourced from the family farm (thanks, Gregory), prepared by Head Chef Oliver and may or may not be served by Richard. What we’re trying to get at is that Rabbit’s roast has all the family tradition we like, without any of the hassle.
Sunday Roast is served 12-6pm at Rabbit, 172 King’s Road, Chelsea, SW3 4UP