Eat Out London!The Pig and Butcher
Welcome to The Pig and Butcher, Pub & Eating.Craft beers. Hand pulled ales. Classic cocktails.Eat straight from the farm - butchered, cured & smoked on site.
The Pig and Butcher I Home
The Pig and Butcher opened its doors in 2012 and has become a bit of an Islington institution.
We take meat from the best farms in the UK and butcher on site.
Reviews and related sites
The Pig and Butcher, 80 Liverpool Road, London N1 | The ...
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Before the Pig and Butcher turned up, there was a pub on Liverpool Road called the Islington Tap.
First, it was a breach of the unspoken contract between publican and patrons – come into my house, pay your way and do as you please, within reason – that made English public houses the envy of the world; and second, it was the inevitable consequence of a new puritanism and health zealotry in which emissaries of the State tell us not to smoke, drink excessively, or eat the wrong kind of quinoa.
To start, Matt gets the monkfish scampi and aioli (£6.95), Charlie gets the red and white endive with home-cured bacon and blood pudding (£8.95), and I get the goose rillettes with cornichons and toast (£5.95).
In any case, the steak is almost unimprovably delicious; and the double-dipped chips come with an excellent parsley sauce whose constituents – parsley, spring onions, cornichons, capers, and Dijon – culminate in a hummus-like texture.
About £110 for three, including wine As you might hope at a farm, it's the excellent fresh produce (especially unbeatable veg) which is the real highlight of a meal at this communal-tables dining-room, and the puddings are memorable, too A leading media club with a dining-room open to all whose menu showcases the best of British, much of it from the owner's farm A lovely old pub serving dishes, often using meat from the owner's farm, that are simply cooked and simply delicious
Pint to Pint: The Pig and Butcher, London N1 - Telegraph
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Mismatched wooden furniture is artlessly scattered around a large and open bar.
The wine of the month when I visited was Lebanese; the beer of the week Scottish (Odell’s 90/-).
The latter, it should be noted, was priced at an asset-stripping £5.25 a pint, though prices generally don’t seem too steep for this part of town.
To be able to enjoy food this good in something that retains the expansive, informal and (very faintly) louche qualities of a pub is something to be celebrated.
But it’s a delicate balance: too much Farrow & Ball, too many menus on clipboards, too much attentiveness from the waiting staff, and you might as well just get thee to a restaurant qua restaurant and have done with it.
The Pig and Butcher review – a pig's ear or worth a butcher's? | The ...
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The duck was served on top of a bed of rocket and chickpeas in a tomato-based sauce that was a little out of place, but was pleasingly hearty in its own right.
That double dosage of meat left little room for dessert, which only reinforced my desire to return for another meal.
My return to The Pig and Butcher wasn’t soon enough for my liking and I had to dine without the assistance of The Euro Hedgie.
If there was one weak dish of the evening, it was my dessert of mulled blackberry fool served with orange curd and shortbread.
The Pig and Butcher isn’t the best gastropub I’ve been to in London (that honour still belongs to the Harwood Arms on the other side of town), but it is still damn good.
The Pig and Butcher I Home
The Pig and Butcher opened its doors in 2012 and has become a bit of an Islington institution.
We take meat from the best farms in the UK and butcher on site.
The Pig & Butcher | North London | Restaurant Reviews | Hot Dinners
The Pig and butcher - review | London Evening Standard
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ES Food Newsletter I was dubbing my meal at The Pig and Butcher “the last supper”.
The Pig and Butcher’s menu changes daily but — as its name suggests — is always heavy on the meat, which is British and comes directly from suppliers.
To start, I ordered pork rillettes, cornichons toast (£5.95), while my Reluctant Companion (RC) — as he is keen to be called in print, even though he is always rather willing when free food is involved — braved the odd-sounding combination of endive, orange and blood pudding salad (£7.25).
Made by singer Caryl Parry Jones with eggs from her own chickens, my job was to determine whether it deserved a place next to London’s best ice creams.
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