Luca Mathiszig-Lee, butcher Tom Richardson Hill and chef Alex Szrok will open the Hill & Szrok Public House at the end of January with a focus on high quality, meat-led cooking with whole carcass butchery taking place on site.
Both Mathiszig-Lee and Szrok previously worked at acclaimed gastropub the Eagle, Farringdon, which came 40th in 2015’s Top 50 Gastropubs Awards.
Mathiszig-Lee said: “I thought it was a good option for us to move into a space where we could do the cooked food side of things a bit more.
“It sticks with our British ethos – we have an old-school, British butchers and an old-school British pub.”
The site will feature a charcoal grill for spit-roasting meats and a bar menu featuring more traditional snacks such as home-made pork pies, sausage rolls and scotch eggs.
Larger dishes are set to include turnips with rocket, stilton and pecan pesto, chicken livers with smoked garlic mayo on toast, red chard with apple and fennel and beef dripping mash.
Grilled fish and seasonal sandwiches will also be available at lunchtimes.
Mathiszig-Lee said the team would take the same approach to curating their drinks offer as they would in sourcing their produce and planned to offer a small but thoughtful selection of beers, wines and spirits.
And whilst no concrete plans were in place to expand concept further, they were not closed to the possibility of opening another pub in the future, he added.