Just opened on Broadway Market is a new venture by young entrepreneur Luca Mathiszig-Lee (The 3 Crowns, The Eagle) and partners Tom Richardson Hill (butcher) and Alex Szrok (chef) – a butchers by day and a cookshop by night.
The venue actually IS a former butcher and comes with tiled walls, wood and brass window ridge and central marble counter. The original slaughterhouse for Broadway Market lay behind it.
By day Richardson-Hill (Godfreys in Highbury Barn, Allens of Mayfair) sells meat from small farmers specialising in rare breeds, free range and organic while also curing his own bacon and gammons and making his own sausages, salamis, terrines, patés and sauces.
He is passionate about butchery from the start to the finish – how the animal is raised, slaughtered and prepared – and believes in using every part from the more familiar cuts to offal and those lesser used varieties.
In the evening, the central marble worktop will become a communal dining table with white stalls lined up against the wall counters laid for evening service. Szrok (The Eagle in Farringdon) will serve starters including Roast carrot, pickled onion and walnuts and Buckingham White and chicken liver parfait, crostini and pickles while mains feature Hampshire pork sausages, Southdown mutton cutlets and Braised ox cheek with bacon and ale.
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