The Pig and Butcher

"In-house butchered and smoked meat is king at this mid-19C pub. Many come for the steaks (for sharing) but the menu offers plenty of choice, from Tamworth pork to Herdwick lamb; the beef dripping served with the bread is deeply addictive. There’s always a great atmosphere at this carnivore’s delight." - Michelin Inspector

"Meat, meat, and more meat. If you like the sound of that, then you’re well on your way to liking The Pig And Butcher. This Islington pub specialises in rare breeds of cattle, pigs, and lamb that are butchered on site for their daily changing menu. As long as you’re not vegetarian, vegan, or offended by very descriptive British farm chat, then The Pig And Butcher is perfect for a casual catch-up with your favourite carnivores. It also does a mean Sunday roast." - Team Infatuation

"Outside Seating: No Though more restaurant than pub, The Pig and Butcher is still just as good for a few plates and pints as it is for a full sit-down meal. Though it’s meat-heavy - things like Tamworth pork chop with marrow and smoked aubergine, or flank steak with triple cooked chips feature - there’s also plenty of pescatarian options too." - jake missing

"Meat, meat, and more meat. If you like the sound of that, then you’re well on your way to liking The Pig and Butcher. This Islington pub specialises in rare breeds of cattle, pigs, and lamb that they butcher on site for their daily changing menu. As long as you’re not vegetarian, vegan, or offended by very descriptive British farm chat, then The Pig and Butcher is perfect for a casual catch up with your favourite carnivores. They also do a mean Sunday roast." - Heidi Lauth Beasley

"Having become an Islington institution over the past seven years, The Pig and Butcher is particularly renowned for its Sunday roasts. Operating from a mid 19th century pub, the restaurant’s main focus is on provenance, with meat sourced from the best farms in the U.K., prepared downstairs in a specially-built butchery. As a result, The Pig and Butcher is able to serve rare breeds such as White Park cattle, Iron Age pigs and Hebridean lamb, all available at cut prices. Consequently, the menu changes daily and champions homely, country cooking seldom available in London." - Jonathan Hatchman