Bull & Last


Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last

03 December 2020 by

Soft, rich, sticky and creamy, and perfect for when there’s a chill in the air. Cook the beef cheeks in advance – the day before serving, if you like. You can make the crispy shallots ahead of time, too.


Book review: The Bull & Last, by Ollie Pudney and Joe Swiers

03 December 2020 by

Located in an enviable location on the edge of London’s Hampstead Heath, the Bull & Last is so much more than just another boozer.

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking