The idea behind Hill & Szrok is a simple – and traditional – one.
One of the company founders was cycling past a butcher’s shop and thought “wouldn’t it be cool to turn that into somewhere you could also eat?” As it happens, that idea – the “cookshop” – dates back to the 15th Century (and is the origin of today’s restaurant). We’ve just taken it into the 21st Century.
By day, at the Broadway Market site, we are a traditional butchers specialising in free range and organic meats from small farms around England. By night we transform into a buzzy 25-seat restaurant, where we prepare our most interesting cuts, and serve them along with a selection of great wines.
We’ve now added a pub to the mix, where we can serve our simple, butcher’s-led fare from lunchtime onwards.
Or, to put it all another way...
We cook what we sell and we sell what we cook.