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Simpson's Tavern Review
This Olde-world Dickensian chop house and tavern was founded by Thomas Simpson in 1757 and it's as raucous now as the day it opened. Approached via a tiny back alley near the Bank of England, it draws tubby, ruddy-faced pinstriped City folk, who revel in the old boarding school surrounds and guzzle down shedloads of claret and old school grub: pork belly crackling, oxtail stew, steak and kidney pie, potted shrimps, chump chops, and "stewed cheese" (the house special of cheese on toast with Béchamel sauce). Desserts, naturally, are boarding school favorites, like bread and butter pudding or spotted dick and custard. Shared oak bench stalls and grumpy service only seem to add to the charm. Note it's only open weekdays for breakfast and lunch from 8.30 am until 3 pm last orders.
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