A butcher, restaurant and bar in one, this eaterie just two minutes from Battersea Park is a great spot for some weekend lounging. Because this is a butchers-cum-restaurant you can choose a cut from the butcher's and have it done on the grill, served up in the restaurant. The meat is the focus here and freshness and origin is paramount. Mainly home produced, beef and lamb comes from Highfields Farm in East Sussex and pork, veal, offal, poultry and game also available. Helpfully, signs displayed around the shop let you know where your food has come from with 'get to know the producer' type information. All this attention to detail is down to the expertise of joint owners Dominic Ford and Paul Grout. Having met at Harvey Nichols when Ford recruited Grout to run the butcher's department on the fifth floor, both have years of experience in the business behind them. The images of Smithfield market in days gone by and pictures of animals is what this place is all about: meat, done in the traditional way but in a modern setting and to exacting standards.
The Grill: Mon to Sat 12:00-15:30 (lunch), 18:00-23:00 (dinner), Sun 12:00-16:30 | Bar: Mon to Sat 9:00-23:00, Sun 9:00-16:30 | Butcher Shop: Mon to Fri 9:00-21:00, Sat 9:00-19:00, Sun 9:00-16:30
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Albert Bridge Road,
Battersea Park,Battersea,
London,
SW11Map
11 minutes walk from The Butcher & Grill
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A butcher, restaurant and bar in one, this eaterie just two minutes from Battersea Park is a great spot for some weekend lounging. Because this is a butchers-cum-restaurant you can choose a cut from the butcher's and have it done on the grill, served up in the restaurant. The meat is the focus here and freshness and origin is paramount. Mainly home produced, beef and lamb comes from Highfields Farm in East Sussex and pork, veal, offal, poultry and game also available. Helpfully, signs displayed around the shop let you know where your food has come from with 'get to know the producer' type information. All this attention to detail is down to the expertise of joint owners Dominic Ford and Paul Grout. Having met at Harvey Nichols when Ford recruited Grout to run the butcher's department on the fifth floor, both have years of experience in the business behind them. The images of Smithfield market in days gone by and pictures of animals is what this place is all about: meat, done in the traditional way but in a modern setting and to exacting standards.
