Butchers Kitchen

Wednesday, January 20, 2010 - Eating lunch in a butcher's shop is a novel experience, and a fine way to highlight the connection between what's on your plate and where it came from. It's not cheap, but good meat never is....Our starter of chicken soup and crusty bread was defiantly warming on a bitter January day, and came with generous shreds of meat and a richly gelatinous broth. A steak sandwich was just that - a thick, tasty slice of rump, grilled rare and slapped unceremoniously on a ciabatta with a few leaves for company. All it needed was a dab of English mustard to make it perfect.