The Pig and Butcher occupies a handsome pub built in the mid 1800’s when Islington was a village outside London. The area around the pub used to be fields used by farmers to rest and feed their livestock before being sent to Smithfield’s Meat Market for sale.
It only seemed apt to receive carcasses straight from the farm and butcher on site. We specialise in rare breeds such as White Park cattle, Iron Age pigs and Hebridean lamb while our good friend Seb at Chart Farm in Kent supplies our game.
Our fish is supplied by Rupert from the south coast. He calls us in the morning and tells us what the day boats have caught and what he recommends.
We take our inspiration from farmhouse tables across Europe. We use the best farms and suppliers in the country and present a daily changing menu that reflects the most seasonal produce the country has to offer.