The whole hog: New butchery has a double life

During the day, butcher Tom Richardson Hill offers up the finest cuts of local meats. Then, at night, the smell of raw meat is washed away as Hill & Szrok is transformed into a ‘cookshop’, where diners eat around one large communal table – a marble worktop – selecting from the menu of chef Alex Szrok. The menu will showcase nose-to-tail produce from the butchery, using the bones and rarely sold cuts, as well as the finest meats.

Hill & Szrok’s multi-purpose space ensures that it is making the most of a prime location, as it’s open from early in the morning until late at night. For more on the rise of multi-purpose retail and food spaces, see our macrotrend, The Convergence Economy.