Origin City

Origin City An authentic pasture to plate, nose to tail dining experience, showcasing the best, organic, heritage breed meats from our very own farm, in Scotland.

01/06/2026

Seasons change and so does our menu.

We’ve given our À La Carte and our Tasting Menu a refresh, featuring reimagined favourites like our Blank Angus Steak Tartare and Hand Dived Scallop, as well as delicious new dishes like our Beef and Pork Joel Skewer, and Cornish Grilled Butterfly Red Mullet.

We can’t wait to hear what you think.

Book online now.

14/12/2025

Does cauliflower cheese belong on a roast? We think so and the rest is settled over gravy.

Sunday Feast at Origin City. Organic Black Angus beef, Tamworth pork and Texel lamb, served family style, as it should be. From our organic farm in Argyll, where animals are reared slowly and treated with respect, then butchered in house with a nose to tail approach.

Beef-dripping potatoes. Cauliflower cheese. Yorkshire puddings. Crunchy roast potatoes. Fine beans with toasted almonds. Grilled tenderstem broccoli with anchovy dressing. Plenty of Sunday sauce.

£32 per person. We fill up quickly, so reserve via the link in our bio.

12/12/2025

Friday morning. The breakfast you deserve.

House-made Cumberland sausages, bacon, and white pudding from our organic black pigs — reared on our farm in Argyll, butchered here in the City.

Nose to tail. Nothing wasted, everything considered.
Free-range eggs, field mushrooms, nduja beans, tattie scone, plum tomato, toasted sourdough.

Come hungry. Start the weekend early.
Find us at 12 West Smithfield.

11/12/2025

Grilled Morteau sausage with Puy lentils and sweet mustard. A simple plate, done properly.
Best taken with a glass of Clos Jangli Pinot Noir. Light, earthy, a touch of smoke.

A warm beginning to any meal.
Book through the link in our bio.

Potato and thyme sourdough, freshly baked and served warm, the crust cracking just so. The heat of the loaf meeting our ...
07/12/2025

Potato and thyme sourdough, freshly baked and served warm, the crust cracking just so. The heat of the loaf meeting our soft, spicy nduja butter, made in-house and ready to sink in. A great start to what’s ahead.

Make a booking via the link in our bio.

05/12/2025

Black Pig, foie gras and game terrine.
Built from the trimmings of our organic black pigs. A dish for the colder months: rich, generous, quietly comforting.
Pair it with a German chardonnay from one of our small producers. Creamy. Buttery. Exactly right.

Now on our à la carte dinner menu and our pre-theatre menu. To make a booking, head to the link in our bio.

We follow our produce from pasture to plate, be it meat or fish from our family farms.We proudly butcher our meat in-hou...
03/12/2025

We follow our produce from pasture to plate, be it meat or fish from our family farms.
We proudly butcher our meat in-house and make everything from scratch, including our charcuterie, sausages, and the rest.
Read more about our story on our new website and book your table - link in bio.

30/11/2025

For Yorkshire puddings that rise and crunch.
Equal volumes of flour, milk and eggs. Mixed well, left overnight.
Our Beef dripping and vegetable oil. Scorching hot.
Add the batter, let them grow.
Crisp, golden, and irresistible.

We know where good food begins. It starts on our organic farm in Argyll, with animals reared slowly and with care. The m...
29/11/2025

We know where good food begins. It starts on our organic farm in Argyll, with animals reared slowly and with care. The meat is butchered and hung in-house at the right temperature and humidity. Every detail tended, each cut handled as it should be.

In the kitchen, Chef Graham Chatham and his team take it forward with precision and a quiet, assured technique.

The result? Refined, ingredient-led cooking of real clarity, where the depth and character of the animal are allowed to shine.

See for yourself. Reservations available through the link in our bio.

26/11/2025

Catch of the day. Pan-seared Scottish salmon with Jerusalem artichokes, sauce Sétoise, and sea truffle.

Crisp skin, tender flesh, rich and clean in flavour.

23/11/2025

Our Demi Chef, Tom, shows us how it’s done — the Origin City roast potato.
Crisp shell. Fluffy centre. Full flavour.

Boil until three-quarters cooked.
Shake them up — those rough edges catch the flavour.
Let them steam dry. Refrigerate overnight.
Next day — beef dripping, smoking hot.
Coat well. Roast for 30–40 minutes, turning every 15.

Another tip: use a good potato. We go red.

Tried our Sunday roast yet? Book via the link in bio.

Our farm. Our animals. Our butchery. From Argyll to the City — slow, sustainable, and true.Raised on organic pasture in ...
18/11/2025

Our farm. Our animals. Our butchery. From Argyll to the City — slow, sustainable, and true.

Raised on organic pasture in Argyll, prepared nose-to-tail in the heart of London. Slow food, done properly.

Discover our autumn–winter menu. Book your table via the link in our bio.

16/11/2025

Crème brûlée. Origin City style.
Silky custard. Burnt sugar. The perfect crack.

Slow-baked, chilled, torched.
Simple, but never easy.

Book via the link in bio.

Address

Origin City, 12 West Smithfield
London
EC1A9JR

Opening Hours

Tuesday 8am - 2:30pm
6pm - 10:30pm
Wednesday 8am - 2:30pm
6pm - 10:30pm
Thursday 8am - 2:30pm
6pm - 10:30pm
Friday 8am - 2:30pm
6pm - 10:30pm
Saturday 6pm - 11pm
Sunday 12pm - 4pm

Telephone

020 4568 6240

Website

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