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Born in 2008 and still ‘going strong’, Mark Hix’s first solo venture couldn’t be a better fit for Smithfield, home to London’s famous meat market. Staff are invariably enthusiastic and enjoy
showing off the day’s freshly butchered prime cuts – fillet on the bone, beautifully marbled hanger steak and various chops look terrific, and need little more than a herby green salad or chips on
the side. The restaurant also lives up to its moniker with ‘excellent’ oysters – perhaps Brownsea Island natives or Carlingford rocks. Hix knows his wild British ingredients too, and it shows in
fashionable, generous ideas such as ramson and nettle soup, goat chops with flowering leeks or sea-buckthorn posset. Whirring fans and an easy-listening jazz soundtrack make for a buzzy atmosphere
– perfect for enjoying a beer or tip-top cocktail.
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