Victoria Stewart

"The safe bet - home made Scotch eggs at the Bull & Last are served warm and runny with a sprinkling of black pepper."

Ed Gilbert

"Their scotch egg is the best I’ve ever eaten."

David Joseph Constable

"Made daily using their own mix of special sausage meat and piled high on the bar counter, they last only a few minutes before being gobbled by locals and passing, piggish ramblers."

Ben Norum

"Its menu combines cheffy-sounding starters (smoked pork cheek) with truly hearty mains of well-cooked, well-sourced meat in hefty portions."

Claire Gledhill

"A delicious, meaty and herby Scotch Egg with a lovely half set yolk."

Eleanor Morgan

"Exceptional British ingredients are treated lovingly, respectfully and cooked no more than they need be. There are no complications: just small, expert refinements."

Fiona Barrows

"The main reason why I like The Bull and Last so much is that they pay as much attention to the trimmings as they do to the beef. Don’t get me wrong, the beef is A grade quality and beautifully cooked – still pink and juicy in the middle, and melt-in-the-mouth tender – but I think a roast is about more than just the meat."

Junior Broker

"Scotch eggs and sausage rolls aren’t normally on Michelin star menus, but this place proves it’s not content which assumes perfection, its quality."

Imogen Greenberg

"But the Sunday roasts attract people from further afield, with well-cooked, well-sourced meat served up in hearty Sunday roast portions."