The Bull is a premium neighbourhood Gastro pub situated in the heart of Highgate fondly known for its traditional British Classics. Head-Chef Lucas McCall has launched an outstanding new seasonal menu of hearty warming dishes to be enjoyed by diners during crisp Autumnal days and chilly nights.

The brand-new starter selection includes cosy comfort dishes such as Baked Camembert with a flaky filo crust complimented with smoked garlic, black truffle honey, almonds, and toasted sourdough – ideal to tuck into with a friend! If sharing isn’t your thing, the new menu boasts a vegan Thai-spiced roasted red pepper, sweet potato, ginger & coconut milk soup, Plaice fillet with samphire and warm tartare sauce and Burrata paired with Heirloom tomatoes, basil, and harissa oil – to name just a few.

The range of main courses has something to suit every palette and the team recommends the seasonal Pumpkin agnolotti served with roast chestnuts, caramelised Roscoff onion and a shallot vinaigrette, Red wine braised short ribs paired with black cabbage & garlic parmesan mash and Roast halibut with creamed potatoes, spinach and chive hollandaise sauce. The Autumnal offering includes a tantalising selection of bar snacks, winter-warming Sunday Roasts, desserts, and tempting side dishes too!

Leading the charge at The Bull is Head-Chef Lucas McCall, who at just 26-years old brings passion and creativity to his kitchen. He is always looking for new and imaginative ways to serve food that is a cut above the rest and his pride and joy is the fine steak selection. The Bull’s steaks are made from the very best Scotch beef from Gilmour’s butchers, who only use sustainable farms. McCall uses a charcoal and wood grill in his kitchen – this unique method allows Chef to smoke the outside of the steaks first before cooking them. Mouth-watering!

Reflecting on his work at The Bull, Head-Chef Lucas McCall said: “Our team at The Bull are all industry experts, from the mixologists through to the floor team. We aren’t just a team of workers we are a family…and this is portrayed in the day to day running of our pub! In the kitchen we source the freshest ingredients, and my aim is for our guests to leave thinking ‘When can I come back’. We cannot wait to hear what everyone thinks of our brand-new menu this Autumn!”