Jay Rayner

"Lee is the god of pies. This was a pie of long-braised pheasant, duck and mallard, in a light broth under a proper golden pastry of the sort you only get by chucking animal fats at it."

Andy Hayler

"Summer pudding was better than many, with blackcurrants giving nice depth of colour."

Cassie Young

"Rabbit pie with carrots and curly kale came with a crispy, light puff pastry topping. The pie was filled with tender pieces of meat and a lovely rich sauce that made this dish extremely satisfying."

Helen Graves

"The beauty is in the simplicity. No frills here but each pie is packed full of hearty, seasonal ingredients - all topped off with a flaky, golden pastry crust. Previous fillings include the game, coming dripping with flavour."

Chris Pople

"And yes, a Summer Pudding was tasty enough as well."

Helen Graves

"More sophisticated take on the FE at Quo Vadis, where 12 quid will get you your essential pig trio of pudding, sausage and bacon, plus egg, roast tomato (hurrah!) and fried bread. The produce here is fantastic, and the cooking too."

David Farley

"Unlike the dry black pudding at the Regency Café, Quo Vadis’ version was crispy on the outside and gooey on the inside. The bacon was tender and juicy. The eggs had a bright orange-yellow hue."

Laura Richards

"A gamey pheasant pie with lashings of silky mash on the side was perfect comfort food and plenty to share between two."

Laroushka Ivan-Zadeh

"I devoured a succulent summer pudding."

Felix Magazine

"A chic yet traditional English diner, Quo Vadis serves a full English breakfast for £12. Introduced by chef Jeremy Lee, the breakfast has quickly flagged this place as a must-visit!"