Hill & Szrok

Pork Rillette w/​toast and pickles
Lardo on toast
And…
A 650g Rib Eye Steak!
(In the words of a Grandstand Videprinter) SIX HUNDRED AND FIFTY GRAMS.
The pork rilette was ok. Nice pickle to cut through.
The lardo was divine! Lovely lovely lovely.
The steak was good. Not the best I’ve had in London. Needed that salt to melt into it but was good. Nice fruit salad to go with it too.
Wine good though the Malbec was out (it was 9pm I suppose).
All in all I will be back! Loved the space to eat too. Very cosy cookshop within the butchers… need more places like this.

You get the impression that Hill and Szrok want to be judged by the highest possible standards, and you can indulge them in this without being disappointed. The space is charming and the food is simple and done precisely (without any unnecessary flourish) in a way that highlights good quality ingredients.
Seating is around a large marble table that fits ten or twelve with a fraction of elbow room remaining, or at counters around the walls. It is intimate, enough so that at the large table you will feel obliged to at least say hello to the party you are sat next to, or maybe just make eye contact and smile, but doing nothing would be rude. There are a handful of small tables outside on Broadway Market when the weather is up to it, which makes for good spectating of the mostly pedestrian street and of those over the road at the large Italian café. No reservations.
There are needful things hanging from the ceiling: french steel pans, Roscoff onion strings, and some butchery paraphernalia. Perhaps you can buy these during the day when H&S operates as a butchers, selling their meat over the marble counter. The glass walled chiller cabinet at the back is very pretty and the shop-​fitting throughout is first class. A bit too fancy for a butchers shop alone, but perfect for an exciting restaurant.
I happened to be dining alone and was sat next to a party of four. This was slightly embarrassing because it’s obviously faster to assemble dishes for a single diner than it is for a group. They were served their one plate of asparagus-​to-​share at about the same time as I was served my four plates of hot meat and vegetables. They asked for some bread to be going on with, just to keep up. It felt a little awkward starting to eat without waiting until we had all been served, but another glass of Montepulciano helped me ignore my manners.
I ordered chipolatas — you get three good sausages the size of a man’s index finger — an eight ounce rib-​eye steak, the house variation on bubble and squeak, and a pear and chard salad. Each dish was on its own plate, in the vein of a tasting menu. The salad was well proportioned and dressed perfectly, all the leaves and fruit slices coated appropriately in vinaigrette. The «summer bubble» was a mashed potato cake with fresh greens mixed in, and the potato lightly browned on the sides. The meats were well seasoned and salty and were both served with Tewkesbury mustard, an oily emulsion made from mustard seeds and horseradish that’s gelatinous and lightly pungent. For pudding I had a milky cheesecake and more Montepulciano.
The effect of individual plates is – as intended — of sampling goods from the butchers, and though it wouldn’t harm to have a sliced radish or something colourful on the side of the plate you can soften the visceral display by ordering a salad and jumbling the greenery about yourself. I look forward to both eating here again as well trying some H&S meat at home.

Excellence! Simple menu on which each dish is yummie. Highest quality meat cooked to perfection. Delicious radicchio and salad sides. Convivial atmosphere at communal table. Great service. Acceptable prices for quality.

Great both as a restaurant and as a butcher’s shop. The meat is unbelievable, and the preparation is top notch. I also like the classy yet unmistakably butcher-​shop setup. We came back during the day to get some meat to cook ourselves, and it was very reasonably priced and very good meat. Would visit again.

I’ve been meaning to check out this butchers for a while as it’s closer to me than my other favourites (Ginger Pig and Meat 16). So instead of opting for overpriced food on Valentine’s this year (£80 three course menu with welcome cocktails no thanks), we decided to just eat at home and get some tasty steak.
Well, what a steak! We got a massive (and I mean MASSIVE) piece of the finest Château Briande and fillet steak in one gigantic piece measuring about 60 cm long. They offered to cut off the cut we wanted but we got the whole massive thing for £60. Yes, I know, £60 is a lot of money but this is enough steak to last for days and you’d be paying half that for a fraction of this in a fine steak restaurant.
The meat was amazing and they also sell big piece of bone for grilling your own bone marrow.
All the meat is kept in a refridgerated window display and so the shop doesn’t have that (rather unpleasant) butcher smell. They also make their own mustards and horseradish and at times even serve food.
This place is really special and now that I’ve tried it, it will be my go to place for special occasion meat.

Ate a special four course late sunday lunch prepared by a guest chef. The fold was excellent and the paired wines were cherry picked from small producers with unique taste that matched the food well. Very stylish and purposeful design of the restaurant that doubles as a butcher shop during day time. Highly recommended!

Just eaten at Hill & Szrok the service is brilliant and the meat was amazing cooked to perfection. The wait staff are really helpful and are always on hand to offer advice on what dish best suits your tastebuds… All round great experience.