You might not have heard of Alex Szrok, Tom Richardson Hill and Lucas Mathiszig-Lee but chances are if you’re into good quality meat or you visit Broadway Market then you’ll have heard of Hill & Szrok Master Butcher and Cookshop. Well this week they are set to open Hill & Szrok Public House over on Old Street.
With an emphasis on maximum quality and minimal fuss the focus of the pub will be slow grown, free range and sustainable English meat, all of which will arrive whole for Tom (the butcher) and his team to cut down. If you’re squeamish you might want to look away, if, however you like to see where your food has come from then beef will be aged on site and displayed for diners to see in large fridges.
Keeping in line with the growing trend of nose to tail eating and not wanting to waste food, Alex aka the chef will be serving up a menu which will regularly change as different cuts are used up. Using the likes of spit roasts and charcoal grills to cook the meat; expect to see dishes such as chicken live with smoked garlic mayonnaise on toast, pork chops, chicken supreme and beef dripping mash. Accompanying this will be a bar snack menu featuring Hill & Szrok’s own pork pies, sausage rolls, scotch eggs and pork scratchings and seasonal sandwiches at lunch times. Following the meat, the drinks menu will be made up of well sourced wines, beers and spirits.
Hill & Szrok Public House: Opens 27th January, 8 East Road, Old Street, N1 6AD, www.hillandszrok.co.uk
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A bit of a cake connoisseur, Editor, Emily is constantly on the search for the best brownie London has to offer, a restaurant once even put them on the menu when they heard she was visiting… You’ll either find her on a night out or debriefing over brunch the next day with plenty of coffee and eggs.