Reinventing the Chop House: A conversation with Chef Mike Reid, Liverpool Street Chop House & Tavern
- James Massoud
- Sep 24
- 5 min read
With Liverpool Street Chop House & Tavern, international chef and TV personality Mike Reid has joined forces with The Evolv Collection to breathe new life into one of Britain’s oldest dining traditions. Rooted in Victorian history yet refreshed with a 2025 sensibility, the Chop House blends heritage dishes, sustainable sourcing and modern flair. In this exclusive conversation with The Knife, Mike shares the stories, flavours and philosophy behind London’s bold new opening.
The Liverpool Street Chop House & Tavern reimagines a very traditional British dining format. What was your starting point in modernising the heritage of the chop house for today’s diner?
For me it began with looking back before moving forward. Chop houses are steeped in Victorian history: they were masculine, hearty, and unapologetically British. I wanted to honour that heritage, but reframe it for a diner in 2025 who still values tradition, yet also expects seasonality, sustainability, and a touch of modern flair. The starting point was asking: how do we keep the soul intact, but cook it through a contemporary lens?
Chop houses are historically all about robust flavours and convivial dining. How have you kept that spirit alive while introducing your own contemporary edge to the menu?
It’s all about balance. The dishes are still bold – plenty of smoke, char, and richness – but they’re lighter, more refined in their execution. We still serve a pint of whelks, but instead of just nostalgia, we’ve paired it with sea herb and garlic butter to elevate it. It’s about creating food that encourages sharing, conversation, and that sense of occasion, while being exciting and relevant for today’s diner.
British hospitality is at the heart of this new concept. What does "British hospitality" mean to you in 2025, and how do you want guests to feel when they dine here?
British hospitality today is about warmth and inclusivity without pretension. It’s that sense of being looked after properly – a great welcome, genuine care, and an experience that feels both special and comfortable. I want guests to leave feeling like they’ve been part of something – a little piece of history retold, but also a memory made in the present.
The menu will be a big talking point, can you share some dishes that you feel best showcase the balance between heritage and innovation at Liverpool Street Chop House & Tavern?
The Pea Soope from 1669 is a perfect example; a recipe drawn straight from history, but reimagined with chive oil and crème fraiche for a fresh finish. Our raw beef and bone marrow crumpet is another, it nods to classic beef and bread but done in a way that feels completely new. And of course, the Welsh Rarebit Fries; it’s playful, comforting, and rooted in tradition but delivered in a way that speaks to today.
How did you go about choosing the suppliers and produce for this restaurant?
Provenance was everything. We’ve partnered with farmers and suppliers who understand quality, sustainability, and seasonality. A chop house is nothing without great beef, which is why we’ve chosen to work with The Ethical Butcher: they’re leading the way in regenerative farming and ensuring that the meat we serve not only tastes incredible but also supports the land and the farmers behind it. Beyond produce, we’ve also partnered with Blenheim Forge, incredible British artisans crafting some of the finest hand-forged knives in the country. It’s about telling the story of the people and craft behind the food as much as the cooking itself.
In recent years, we’ve seen diners gravitate toward more casual yet elevated experiences. How does the Tavern element complement the restaurant in creating that dual offering?
The Tavern is the social heartbeat of the space, it’s about dropping in for a pint, a snack, or a more relaxed bite, while still enjoying the same level of craft and care. It gives diners that flexibility: a full sit-down dinner in the Chop House, or something a little more casual but still elevated next door. Together they create a full spectrum of experiences under one roof.
As “The Laughing Chef,” your food is known for its sense of joy and accessibility. How does that personality translate into this particular project?
I never want food to feel intimidating. With Chop House & Tavern, there’s an element of fun throughout – whether it’s the twist on classics, the way dishes are served, or just the energy of the room. Yes, it’s rooted in heritage, but it’s not stuffy. It’s a place to eat, laugh, and enjoy yourself, which is what food should be about.
Working alongside Martin Williams and The Evolv Collection, how collaborative was the process of shaping this new launch?
Martin and I go back 18 years, and across that time we’ve built restaurants, developed teams, and created concepts together. There’s a huge amount of trust and respect in that relationship, which makes collaboration seamless. With The Evolv Collection, it’s been about bringing all of that experience into this project – their vision for hospitality and brand, my focus on food and storytelling, and our shared belief in the craft. That extends to the partners we’ve brought in too, from working with The Ethical Butcher on regenerative, world-class beef to Blenheim Forge, who make the knives we use in the kitchen. It’s been a true meeting of minds and makers.
Your new Channel 5 series Taste Test Restaurant has already drawn strong viewership. Has that experience of seeing how everyday diners respond to food influenced the way you design menus here?
Absolutely. That show reminded me that diners don’t just want great food, they want connection, they want to feel part of the story. At Chop House & Tavern, I’ve brought that into play. We’re not just cooking dishes for people, we’re cooking with their curiosity in mind – making food that sparks conversation and excitement, not just satisfaction.
Christmas saw over a million viewers tune in to Taste Test Restaurant’s debut. Do you see a crossover between what excites TV audiences about food and what excites restaurant diners in real life?
The response was phenomenal, over a million people sat down over Christmas to watch us, which is humbling and something I’ll always be grateful to the public for. What it showed me is that people are fascinated by food that tells a story, that connects them emotionally as well as on the plate. That absolutely carries over into restaurants, the same elements of surprise, heritage, and theatre that excite on screen are what get guests talking at the table. And I’m thrilled to say we’re back very soon with a brand-new season of Taste Test Restaurant on Channel 5, so watch this space.
Liverpool Street is a highly competitive dining hub. What do you think will make Chop House & Tavern stand out in such a crowded market?
It’s our ability to bridge history and modern dining. There are plenty of great restaurants in Liverpool Street, but none that are truly retelling the story of the chop house in this way. We’re not just another steak restaurant, we’re creating a full experience rooted in British food culture, delivered with modern execution and a sense of fun. That combination makes us unique. I mean where else can you have the most amazing trifle served table side?
Finally, if you could sum up the spirit of Liverpool Street Chop House & Tavern in one dish, which would it be and why?
I’d say the raw beef and bone marrow crumpet. It’s bold, it’s British, it’s got heritage, and yet it feels exciting and modern. It’s a dish that surprises people, makes them smile, and gets them talking – and that’s exactly what we want the whole Chop House & Tavern experience to be.
