This special menu will showcase Matt's nose-to-tail philosophy, sustainable meat eating and supporting small, local + ethical producers and will include meat dishes sourced from ethically farmed, free range & grass fed animals, using products classically seen as ‘waste’ and will include several items that Dr. Johnny Drain has been developing in the Cub Cave, our fermentation lab.
Matt helped build the nose to tail philosophy at Hill & Szrok and his ethos also stands for rejecting the commercial farming industry. Instead he focuses on opting for more ecologically friendly suppliers whose animals contribute carbon back into the soil, where it belongs, by letting them graze and grow to maturity before being sold.
As always, our menu will be adaptable to all dietary requirements including vegan + vegetarian given a few days notice! From 11th to 21st September only!