London: Putting It All On The Table


The Pig and Butcher’s seasonal menu includes Cornish mackerel and goose rillettes with cornichons.

Above: The Pig and Butcher’s seasonal menu includes Cornish mackerel and goose rillettes with cornichons.

London’s gastronomic love affair with meat continues with the opening of The Pig and Butcher (80 Liverpool Rd.; 44-20/7226-8304). Set in an airy, light-washed former pub in trendy Islington, the tiny restaurant is furnished with timber flooring and pleasingly rustic wooden tables and chairs. In the kitchen, chef Chris Slaughter (really) works magic with fresh cuts of Dorset pork, Hertfordshire beef, and fallow deer that he butchers and smokes on-site, as well as with fish caught daily off the south coast of England. The cooking is simply but perfectly done; recent highlights include wild silver mullet with slow-roasted marrow, and braised beef ribs sweetened with chanterelles. –Daven Wu

Originally appeared in the October/November 2012 print issue of DestinAsian magazine (“Putting It All On The Table”)

 

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