The Shed was unexpectedly charming, cosy and comfortable to dine. It combines the comfort and casualness of traditional pubs as well as the layout and colours of a country house living room. On a cold winter night, we sat next to a tiny wooden table, drank hot mulled apple cider and completely forgot how cold, rainy and miserable it was outside. Extending that casualness, the menu encourages everyone to order smaller plates of slow and fast cooked dishes to share. For two, a good mix is between 4 to 6 dishes. Once they arrive, watch how the waiters attempt to space them onto that super tiny table, challenge and challenge.
The Shed is a small restaurant, like a small local pub. Once the tables are full (there was a lot of people waiting at the small bar for tables as well), the mew like low ceiling does a good job to keep all the noise in so you do have to talk loud / shout to hear each other. On our visit, every table was taken so make sure you book for future visits as well.
The Gladwin brothers, who are each a farmer, chef and restaurateur (Brawn and Bunga Bunga) are behind this charming place, which means ingredients are supplied locally from the family farm and particular emphasis are placed on seasonality to the daily refreshed menu, such as confit pheasant leg and rosemary pasta, chorizo and crisp bread, bone marrow or quail.
Pan-fried goats cheese, hazelnut, honey, thyme
A lot of people dislike goats cheese for its strong taste (me me me) but the addition of hazelnut and honey removed all the strong flavours, leaving behind that creamy, floury texture. A wonderful dish to eat.
Quail, pear, endive, blackstick blue
From the look of this dish, I expected the quail to not have any bones. Unluckily, I ate a whole mouthful of bones and was the only one to get bones..On the positive side, it was cooked perfectly with a refreshingly sweet flavour from the pears.
Salmon and hake wellington
Salmon and hake were both perfect for this wellington for that extra oiliness and flavour. Combined, it was actually a really clean flavoured dish, quite simple without too much seasoning. Really enjoyable.
Bone marrow, parsley, sourdough soldiers
The sourdough soldiers were solid hard, designed to dip into the bone marrow. The dish was so tall, it attracted all the attention in the room each time one came out the kitchen. Decent to eat but more parsley salad (compared to the four leaves on the plate) would be good to balance all the fat from the marrow.
Winter root vegetable salad
A little salad to finish, sweet and lots of crunch from the sesame seeds.
The Shed donut, cinnamon, cream and cranberries
Mince pies, brandy butter
Gotta have these for holiday season, which was delicious with the brandy butter!
Verdict - 4/5
Food (simple and delicious) - I loved the concept of sharing little platters of simple food, cooked at the highest quality. Everything on the menu sounds delicious, if you come with more than 3 people, you can sample the entire menu! I can’t fault any of the dishes we had as they were all superb!
Service (busy) - this tiny place gets really busy, booking is recommended. It’s cosy, comfortable and really charming at Nottinghill Gate. Downside is the high noise level where you have to shout a little to hear each other. Service is busy but dishes come really fast.
Cost (£40pp) - two of us billed £80, including two glasses of mulled cider. The dishes, whether slow cooked or fast cooked are about £7 to £9 each.
Tube: Nottinghill Gate
122 Palace Gardens Terrace
W8 4RT, Notting Hill, London