Duchess of Spotswood

English chef/owner Andrew Gale gives the royal treatment to all things meaty think pork terrine, lamb shanks and ox cheek, plus a few variations on offal. The make-well-sure-you're-hungry steak sandwich, made with Zeally Bay or Sourdough Kitchen bread, is served with a house-made beetroot relish, fried egg and chunky hand-cut chips, while the similarly sized slow-roasted lamb sandwich with romesco sauce is royally good. Breakfast might be crispy pig's jowl with fried eggs. Funky waiters are switched-on but beware: the Duchess is a popular gal and scoring an audience can be a challenge.