The ambiance in The Churchill on East 28th Street reminds me of pubs in London, and while its list of draught English beers is a little short, it serves sausage rolls, Scotch eggs and a Sunday roast with all the trimmings (Yorkshire Puddings, Roasted Potatoes, Carrots and Peas, Gravy).
Their Scotch egg is served split in half with a side of Branston pickle, which is a really good combo. It appears that their Scotch egg is cooked deep fried, then cut in half and then the cut surface of each half is pan or griddle fried. Its an interesting approach in that all of the surfaces are crispy but I wasn’t really impressed with their product. I found that the sausage had a really unpleasant rubbery texture, so much so that I couldn’t even bring myself to finish the dish.