Before The Pig and Butcher was built in the mid-1800s, the fields here were grazed by livestock on its way to Smithfield. Owner Jack Ross, together with head chef Jon Snodgrass, embrace this history by receiving carcasses direct from the farm and then butchering on site. Rare breeds such as White Park cattle, Iron Age pigs and Hebridean lamb are specialities, along with game and vegetables from Kent and south coast fish. In winter, meats are brined, cured, smoked and braised, while summer sees the specially built charcoal grill glowing. As well as meat dishes look out for Cornish whiting with spice roasted cauliflower, chilli and garlic; and grilled plaice, Red Duke of York potatoes, samphire and capers.