Standing proud in the middle of the Shoreditch based restaurant owned by Mark Hix is the piece de resistance, a specially commissioned artwork from the continually boundary pushing artist Damien Hirst. The sculpture brings the story of the menu to life (almost), a cow and a cock are suspended in formaldehyde. This questionable choice of artwork stands on a plinth in the middle of the room overlooking diners as they tuck into their steak and chicken only cuisine, taking modern artistic décor to new heights.
Less is more has always been Mark Hix’s approach, the building originally being an electricity generating station for the Shoreditch Tram system restored with simple bare wooden tables, a low key style bar, and elegant banquettes embracing the personality of the building. The same minimal philosophy could not be more apparent to the food and dining approach at Tramshed. Whole Woolley Park Farm roast chickens and 250 g multiples of ‘Mighty Marbled’ sirloin steaks that have been aged in 250 million year old Himalayan salt, and either side of these hero dishes are three seasonal starters to share – including the signature dish of Yorkshire pudding with whipped chicken livers – and three desserts. What could be simpler?
And if the restaurant is packed to the rafters then there is also a take-away service. In his own style, Mark has redefined the meaning of take-away – this isn’t a quick cardboard lunch. Instead you can take home or back to the office the stunning roast birds (feet included) and steak cooked to your liking, with chips or salad.
The downstairs space of the restaurant also features an art gallery of different exhibitions every six weeks, so if you’re seeking an inspiring meal out and are willing to shy away from your sacred haunts in the further to the west of London, then Tramshed might be just the spot.
32 Rivington Street, London EC2A 3EQ
@The_Tramshed
Tramshed
www.chickenandsteak.co.uk
Written by Grace Williams – 29/06/12
