Smiths of Smithfield
Few venues are appreciated on as many levels as cavernous, clamorous & carnivorous Smiths of Smithfields, which offers dining options spread over four floors. Pride of place goes to the posh Top Floor restaurant, where well-aged, rare-breed steaks & grills rule the roost. There may be the odd complaint about an overcooked Welsh rump, undercooked Longhorn sirloin or sidetracked order, but everyone praises the setting & the view either through the sliding glass doors or from the terrace. The industrial-chic ‘2nd-floor’ brasserie offers pleasantly unpretentious service. British bovines rule here, too, but the open kitchen is flexible & also excels at salt-cod fritters & Chinese five-spice duck. The buzzy ground-floor café/bar is famed for its breakfasts. Note: image, prices & opening hours listed above are for the Top Floor restaurant.
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The Eagle
Walking along Farringdon Road, it is impossible not to notice The Eagle. The green building itself looks like any other pub in London, but it’s always brimming with loyal patrons. The place is packed with seating, including a couch and coffee table and stools near the windowsills, where you can perch whilst grabbing a pint or enjoying dinner. The bar along the back wall doubles as an open kitchen where you can watch the action taking place. There is also a limited amount of outdoor seating, which is very pleasant on a nice day.
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Smithfield Market
Meat has been bought and sold at Smithfield for over 800 years, making it one of the oldest markets in London. A livestock market occupied the site as early as the 10th century.
Approximately 120,000 tons of produce pass through the market each year. As well as meat and poultry, products such as cheese, pies, and other delicatessen goods are available. Buyers including butchers, restaurateurs and caterers are able see the goods for themselves and drive away with what they have bought. Bargaining between buyers and sellers at Smithfield sets the guidelines for meat and poultry prices throughout the UK.
The market has recently undergone a £70 million refurbishment to equip it for the future and enable it to comply with modern hygiene standards. The ancient meat market has been transformed into the most modern in Europe, possibly even the world.
The process of change at Smithfield has not been restricted to the buildings alone, but has extended to the whole environment and working practices that had hardly changed in 130 years. The result has been the creation of a thoroughly modern temperature controlled environment inside a magnificent Grade II listed Victorian building.
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Jerusalem Tavern
Tilting, creaking and uneven, the cosily tatty JT serves the sought-after ales of Suffolk's St Peter's brewery. Behind the bar, seemingly hidden amid the timber divides and occasional raised seating, is a row of barrels, above which a board lists beers and their ABVs: Suffolk Gold, Grapefruit, Cinnamon & Apple, Organic, the whole range. A rag-tag and decidedly loyal crowd muses over the Evening Standard crossword and, in winter, a homely fireplace smell encourages the desire for warm sustenance. Fantastic haddock and salmon fishcakes and various sausages (especially on Tuesdays) fit the bill nicely. A fine place to unwind.
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