Another Chop House classic for you to create at home. The Steak & Kidney Pudding, or S&K as we call it, is a northern classic. Rich, meaty, delicious and hearty as hell.


We recommend the S & K with a side of Chop House Mushy Peas. And with a lovely glass of red wine.


Our Sommelier George recommends:


Caliterra Carmenere Reserva, Chile - £9.95


The Steak & Kidney Pudding


The pudding pastry is created with suet, flour, water and hard work to knead a smooth dough.


We stew lovely chunks of steak and whole lamb's kidneys in homemade beef gravy to create our unctuous filling. 


The pudding is then sealed in a pudding mould and delivered sealed.


All you have to do is pop the pudding in a vegetable steamer for 15 minutes and it's ready.


The Gravy 


Our home-made gravy is where the magic happens. We make our own beef stock and add red wine, a root vegetable mirepoix (a flavour base made from very slow-cooked, diced vegetables, with butter and oil on a low heat without colouring or browning) bay leaf, thyme and garlic.


The Champ Mash


Our deliciously smooth mash is made with cream, butter, British potatoes and thinly sliced spring onions.




The Triple Cooked Chips


After months of trial and error we have finally cracked it. A triple cooked Chop House chip which you can finish at home. We use local potatoes from the Massey family farm. The chips are blanched and twice fried to create a crisp outside and fluffy inside.


And for afters...


Sticky Toffee Pudding


Sam’s home-made sticky toffee pudding with sticky toffee sauce

Sam's Famous Steak & Kidney Pudding for 2 with Dessert

Champ Mash or Chips
  • Gluten, milk, mustard, celery, sulphites

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©2020 Sam's Chop House, The Victorian Chop House Company Ltd. All images and words by Sam's Chop House,

David Lake and Tony Husband.

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