Hill & Szrok

Carcasses hanging from the smart refrigerated window of Hill & Szrok are a clear statement of intent at this self-proclaimed ‘master butcher and cookshop’. Free-range and rare-breed meats from small farms are its stock in trade, but four evenings a week (Wed-Sat) and at lunch on Sundays, the shop turns into a cosy no-bookings eatery, where customers can order their own cuts from the blackboard. Bag one of the benches or pitch up at the marble workstation, which functions as a communal dining table. To start, super-soft potted chicken is accompanied by pickled carrots and onions, while the main event could be a perfectly seared steak or succulent seven-hour roasted lamb plus a dollop of refreshing mint crème fraîche. With bubbly service and great-value wines by the glass, Hill & Szrok is a perfect addition to Broadway Market’s foodie enclave.

Hill & Szrok is where East London’s grit meets culinary sophistication. Located on Broadway Market, one of the city’s trendiest streets, this butcher-turned-restaurant transforms its space every evening into an intimate dining experience like no other. By day, it's a whole-carcass butcher shop specialising in organic and free-range meat from small British farms. Come nightfall, the marble chopping block is wiped clean, set for twelve, and illuminated with candlelight for a truly unique supper.

At Hill & Szrok, the menu is as carefully curated as the meat itself. You’ll find dishes that celebrate British ingredients with a focus on impeccable sourcing and preparation. Starters might include the indulgent Isle of Mull cheddar tart with mustard leaf or an Orkney diver scallop paired with rich blood cake. For mains, expect classics elevated to perfection: Aylesbury duck breast with Shrewsbury sauce, Romney lamb loin complemented by mint sauce, or a perfectly seared Dexter sirloin steak that speaks for itself. Sides are just as noteworthy, with beef fat chips stealing the show alongside creamy cabbage or a refreshing Waldorf salad.

The experience here isn’t just about the food - it’s about connecting with where your meal comes from. Butcher Tom Richardson Hill, chef Alex Szrok, and manager Luca Mahiszig-Lee bring you into their world, where the blackboard menu reflects the best of what’s available from small British farms. Whether it’s lamb rocks, house-cured bacon sausages, or even offal delights like hearts and tongues, this is a place for those who truly appreciate meat and the craft behind it.

And yes, there’s dessert. Whether you opt for a classic pudding or dive into the cheese selection, your meal ends on a high note. With its communal table, glowing ambiance, and a wine list that pairs beautifully with every bite, Hill & Szrok offers a dining experience that’s as memorable as the street it calls home. For meat lovers and food adventurers alike, dinner here is an invitation to savour every detail.