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HILL & SZROK

Posted on September 15 2014

Morning, or afternoon depending on where you happen to be in the world. I haven’t penned a current ob post in a while, highlighting my obsessions of the moment of which there are many. My latest one happens to be a butchers. Say what?? I hear you ask. Well bear with me because this butchers is incredible.

The thing I love about small businesses and start ups is how they think outside the box and defy labels. Well the guys at Hill & Szrok, a premium butchers meets cookshop have done just that.

It masterfully combines a traditional butchers (think beautifully tiled walls, a wood and brass window fridge, large marble counter) with a restaurant. Tom Richardson Hill, the butcher, works with small farmers specialising in free range, organic, and rare breeds meat. He has full traceability coupled with the insurance that all the meat is of the highest quality. Tom cures his own bacon and gammon and makes his own sausages (3 kinds – all delish), salamis and terrines. At 6 o’clock Hill & Szrok shuts up shop for an hour then reopens as a restaurant at 7.00. Clever no?5be96490-aabd-11e3-9eec-29592532ad02_Hill-Szrok-butchers-L-to-R-Luca-Tom-AlexWhen the doors reopen for dinner that stunning central marble island becomes the communal dining table. So you’ve met Hill, the butcher, well Alex Szrok is the head chef. He cleverly utilises every inch of the produce. The restaurant offers a changing daily menu of about 8 main courses, all showcasing the best meat with sides such as midnight potatoes, hispi cabbage and fried or poached eggs. Foodie heaven.It’s in Broadway market which is a few minutes walk through the park from us (lucky us!). Broadways is very much a foodie and social hub with the farmers market on a Saturday attracting something like 20,000 people believe it or not. These guys are only adding to the buzz! You can’t book just to warn, so best to turn up early as queues have been known to snake down the road.

It’s an ingenious concept, that I have the deepest respect for. A small business taking the simple butcher’s shop to a whole new level, and making a space work beyond the usual 9-5.

I’m holding a Retail Class this Friday and the day is all about the tricks and tools to run an adaptable business. We share all the things we’ve done right and (crucially!) what we’ve done wrong. It’s an overview of how we got where we are today, and the mistakes I’ve made so you don’t have to, and it sets you on the right foot so to speak! These guys should be definitely be one of my new case studies.

Lastly I’d like to wrap Monday up with a big thank you to my fabulous Design Class this weekend. Fabulous day and I met a great bunch of people, so thank you again guys.Screen Shot 2015-09-23 at 13.06.17

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