We’re thrilled to announce that we are reopening on April 12th for table service. You can now book online for tables of up to 6, please bear in mind that while we have a lot of space under our wonderful new tents, not all seats will be covered, so please dress for all weather. However, if you specify you’d like a covered table when booking, we will try our best to accommodate or rearrange your booking to a suitable time.
If you’d prefer to dine at home, The Litton To Go also resumes on April 12th, every day from 12-8 pm. Orders can be made by clicking the ‘Order Online’ tab.
Click the button below to check our new menus and book a table with us.
We are looking forward to welcoming you back in time for the Sunshine ☀️
01. Season the hanger steaks and BBQ. 5/8 mins for rare or longer depending on how you like your steak. Leave to rest in a warm place.
02. For the béarnaise, clarify the butter by melting it in a saucepan over a low heat. When foaming, remove from heat. Leave for a few minutes for the white solids to sink.
03. Pour the vinegar in a saucepan with the diced shallot, tarragon and a pinch of salt. Heat gently over medium heat until the volume of liquid has halved. Strain through a sieve and leave to cool.
04. Beat the egg yolks with the lemon juice and add the vinegar reduction over a pan of simmering water (bain-marie), don’t let the base touch the water!
05. Whisk constantly until the sauce thickens slightly, remove from the heat and whisk in the clarified butter constantly whisking until thick and smooth.
06. Finish with chopped tarragon and seasoning. Leave in a warm place.
07. Cut the bagel and toast it. Slice the hanger steak then assemble with raw spinach, juicy steak and rich, buttery, tangy béarnaise sauce.