Hill & Szrok Public House: Broadway Market butchery crew to open meaty pub near Old Street

A meaty new pub is coming to east London thanks to the trio behind Broadway Market’s Hill & Szrok
Team Hill & Szrok: from left,Tom Richardson Hill, Luca Mathiszig-Lee and Alex Szrok
Tom Bowles
Ben Norum7 January 2016

The team behind Broadway Market butcher and restaurant Hill & Szrok are preparing to open their second site later this month — a pub just off Old Street roundabout.

The trio — restaurateur Luca Mathiszig-Lee, butcher Tom Richardson Hill and chef Alex Szrok — will transform The 3 Crowns on East Road into Hill & Szrok Public House, a pub and chop house-style restaurant with meat appropriately high on its agenda.

Luca explains that Public House will be separated into two spaces, each with its own bar. At the front will be a traditional pub, while a dining space will be at the back.

He explains the reason behind opening this kind of venue: “Our original restaurant has just 25 seats and at its peak we have served 85 covers in one evening — that made us feel like we were ready for a bigger site. We didn’t want to saturate the market with another cookshop so decided to do something different. At Hill & Szrok we’re all about recreating a British classic so doing a classic British pub felt like a natural next step.”

Meaty: All carcasses will be butchered on site at Public House
Hill & Szrok / Facebook

As at their original restaurant, the team will buy only whole meat carcasses. They will age them on site for at least 4-6 weeks and up to 90 days before butchering them and using every part of the animal on their nose-to-tail menu.

As well as giving them full control of how the meat is treated, buying carcasses in whole is also cheaper, and the meat will be priced by weight exactly as it is at Hill & Szrok — allowing for some potential bargains.

Restaurant dishes will include starters such as pork rillette, hearts on toast and devilled kidneys. Mains will feature steaks, pork chops, lamb legs, sausages and rotisserie chicken along with whole grilled fish and at least one vegetarian offering.

Sides will include Brussels tops with gremolata and beef dripping mash, while Nige’s vanilla cheesecake, a favourite from Hill & Szrok made to Alex’s mum’s secret recipe, will also be available.

Bones will be made into stock while trimmings will go into homemade pork pies, sausage rolls and scotch eggs and skin will be used for scratchings — all available on the bar menu in the pub area.

At lunchtimes the plan is to serve a seasonal sandwich: “We want to create a Public House classic, but we’re still developing the perfect one at the moment,” says Luca.

In terms of beer, it won’t all be craft. Luca says: “We didn’t go down the rare breed route at Hill & Szrok, preferring to use classic British breeds and cuts instead. Similarly we won’t be stocking a lot of craft beer, instead we’ll have traditional British ales alongside some German pils and the like.”

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A large marble-topped communal table will dominate the dining area, mimicking the butcher’s counter turned table at the Broadway Market shop. The pub will also feature an oak-clad glass-walled chiller enabling ageing beef to be on show.

Summing up the site Luca says, “I wouldn’t really think of it as a gastropub, it will be more like a classic British pub at the front and an old school chophouse at the back.”

Hill & Szrok Public House will open on January 27.

Follow Ben Norum on Twitter @BenNorum

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