The Pig and Butcher

What The Pig and Butcher does

The Pig and Butcher is a single-site British gastropub located at 80 Liverpool Road in Islington, London, housed in a pub built in the mid-1800s on land historically used by farmers to rest livestock bound for Smithfield Meat Market. The restaurant operates a direct-to-consumer dining model with approximately 104 covers split across a main dining room (45 seats), lower dining room (35 seats), and a first-floor private dining room (24 seats). It serves daily-changing seasonal British cuisine across five menu formats: A La Carte, a weekday set lunch (£24-£28), Saturday breakfast (9am-11:30am), Sunday roasts (served until 9pm), and £75/£95 feasting menus for groups and private dining. A key operational capability is on-site daily butchery in a purpose-built butchers room, supported by morning produce hand-picked from New Spitalfields Market and meat collected from Smithfield, plus a wine list curated since the mid-1990s featuring family-owned vineyards.

The business generates revenue primarily through in-restaurant food and beverage sales, supplemented by private dining room hire, exclusive whole-venue hire (seating up to 80) with minimum spend requirements, and ancillary fees (corkage £30/£35 per bottle, cakeage £7 per person). Pricing is publicly disclosed on the website, payments are cashless, and a PCI-compliant payment gateway captures card guarantees with a £25 per-person no-show fee. Reservations are processed through SevenRooms (with ResDiary referenced for booking data infrastructure), and marketing is driven by an active Instagram presence, an email newsletter, and the website. The Pig and Butcher is wholly owned by Noble Inns Ltd, a London-based restaurant group that also operates The Albion, The Princess of Shoreditch, Smokehouse, and Bistro Sable, and shares customer preference data across these venues to enhance hospitality service.

The technology footprint is conventional hospitality tooling — SevenRooms and ResDiary for bookings, Google Analytics for web analytics, and standard payment processing — with no disclosed proprietary systems, AI/ML capabilities, patents, or external funding events. The company's competitive positioning rests on heritage real estate, on-site butchery craft, long-standing supplier relationships, and group-level operating leverage rather than technology differentiation.

Name

The Pig and Butcher

Legal name

The Pig and Butcher

Website

https://thepigandbutcher.co.uk

Company type

Private

Founded year

1800

Operating status

Operating

Headcount range

1–10 employees

Short description

The Pig and Butcher is a single-site British gastropub in Islington, London, housed in a mid-1800s pub. It serves daily-changing seasonal British cuisine across à la carte, set lunch, breakfast, Sunday roast, and feasting menus, with on-site daily butchery, and is owned by Noble Inns Ltd.

Ownership category

akta.pro rank

Product category

Restaurant / Gastropub Hospitality

SIC

Retail-Eating Places (5812)

akta.pro primary industry

Steakhouses & Seafood Restaurants (THAFACAE)

Keywords

• British gastropub dining
• Seasonal British cuisine
• On-site butchery restaurant
• Private dining venue hire
• Sunday roast restaurant

Headquarters

HQ city

London

HQ country

United Kingdom

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Dine-in Food and Beverage Sales: Core revenue from selling food and beverages directly to customers dining at the restaurant. The menu includes A La Carte options, set lunch menus, breakfast offerings, Sunday roasts, and seasonal feasting menus. Beverages include a curated wine list featuring family-owned vineyards and a selection of beers.
2. Private Dining and Venue Hire: Revenue from hiring out private dining room (seats up to 24 guests) and exclusive venue hire of the main dining room (seats up to 45 guests). Minimum spend requirements apply for these bookings.
3. Corkage and Cakeage Fees: Additional revenue from corkage fees (£30 per still 75cl bottle, £35 per sparkling 75cl bottle) and cakeage fees (£7 per person) charged when customers bring their own wine or cakes.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels4 records

Core offering

The Pig and Butcher is a single-location British gastropub in Islington, London, serving daily-changing seasonal British cuisine across multiple menu formats (A La Carte, Weekday Set Lunch, Saturday Breakfast, Sunday Roast, and Feasting Menus). The restaurant operates an on-site butchery where all meat is butchered daily, sources produce from New Spitalfields Market and local farms, and offers private dining and exclusive venue hire for groups and events.

Product overview

The Pig and Butcher is a traditional British gastropub operating as a single unified dining establishment rather than a platform-based product. The core offering comprises multiple menu formats—A La Carte, Weekday Set Lunch, Breakfast, Sunday Roast, and Feasting Menus—that share seasonal British cuisine sourced from local farms and suppliers. On-Site Butchery is a key differentiator, with all meat prepared daily in their dedicated butchers room. The venue also offers Private Dining Room hire and Exclusive Venue Hire for larger events, which use separate feasting menu formats. Wine and beer selection complement the food offerings. The restaurant integrates with ResDiary for online reservations and uses a PCI-compliant payment gateway for securing card details.

Differentiator

Problem solved

Functional benefit

Products and services

• A La Carte Menu The main dining menu featuring seasonal British cuisine including snacks (£3-13), starters (£11-18), mains (£21-39), shareable dishes for two (£50-95), sides (£6), and desserts (£10). The menu changes daily to reflect the most seasonal produce available.
• Weekday Set Lunch Menu Two-course lunch at £24 or three-course lunch at £28, served Monday to Friday. Features seasonal starters, mains, and desserts including options like Caponata, Pork Sausage, Braised Lamb Shoulder, and Sticky Toffee Pudding.
• Breakfast Menu Saturday-only breakfast service from 9am to 11:30am featuring Full English (£17), pastries, eggs (Royale, Benedict, Florentine), buttermilk pancakes, granola, porridge, and breakfast boards for sharing.
• Sunday Roast Menu Traditional Sunday roast served until 9pm. Features starters (£10-21) and roast options (£25-90 for sharing) including Salt-Aged Aberdeen Angus Sirloin, Tamworth Porchetta, Braised Hereford Lamb Shoulder, and Free Range Chicken, all served with Yorkshire pudding, roast potatoes, and seasonal vegetables.
• Feasting Menus Family-style sharing menus at £75 or £95 per person that change seasonally to showcase the best available produce. Served on large platters in the centre of the table for groups to share. Available for Private Dining Room bookings and larger groups, requiring advance pre-ordering.
• Wine List Curated wine selection featuring wines from family-owned vineyards and larger winemakers from across the world. The list changes regularly and has been curated since the mid-1990s.
• Private Dining Room Hire Private dining space on the first floor featuring a wood burning stove and Aga oven, seating up to 24 guests for afternoon or evening hire Monday to Saturday. Family-style feasting menu served on large platters. A minimum spend may apply.
• Exclusive Venue Hire Full venue hire option for larger parties. The lower dining room seats up to 35 guests and the main dining room seats up to 45 guests. A minimum spend applies. Suitable for corporate events and private parties.

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration5 records

Partnerships

One partnership is on record.

• Noble Inns LtdcoreOthersThe Pig and Butcher is owned and operated by Noble Inns Ltd, a restaurant group based in London. Noble Inns Ltd also owns and operates The Albion, The Princess of Shoreditch, Smokehouse, and Bistro Sable restaurants. The group's registered address is 76-78 Paul Street, London, EC2A 4NE.

Scale indicators1 record

Recent moves5 records

Expansion highlights4 records

Broad incumbents

• Honest Burgers: UK-wide casual dining group whose brand is anchored on British farm sourcing and in-house butchery; illustrates the broader competitive set of sourcing-led London dining operators.

Direct peers

• The Harwood Arms: London-only Michelin-starred gastropub in Fulham with a similar premium, seasonal British focus on game, rare-breed meats, and an intimate pub-style dining room — the closest like-for-like concept to The Pig and Butcher.
• Hawksmoor: London-founded premium steak and seafood restaurant group whose aged-beef and British sourcing narrative directly overlaps with The Pig and Butcher's 45–60 day aged steak-led menu and curated wine program.
• The Marksman: Michelin-recognized Hackney gastropub offering a similar daily-changing seasonal British menu with strong in-house butchery heritage and a heritage pub setting in inner London.
• The Palomar: Busy Soho restaurant operating a similar highest-quality-meat-driven, daily-changing menu with strong wine list and high cover turnover — comparable in clientele and price band.
• Smokehouse: Noble Inns Ltd barbecue-led concept using the same group-level butcher relationships and supply chain; directly comparable in ownership, sourcing strategy, and target diner.
• Blacklock: London chop-house specialist built around shared cuts, rare-breed meats, and a single communal-dining format — closely comparable in menu philosophy and per-cover spend band.
• The Albion: Sister Noble Inns Ltd gastropub in Islington operating the same multi-daypart model (breakfast, lunch, dinner) with shared group procurement, marketing, and back-office infrastructure.
• The Princess of Shoreditch: Noble Inns Ltd sister restaurant in Shoreditch offering a premium seasonal British menu and heritage dining room — same operating model, group ownership, and customer overlap.

Emerging players

• Frenchie Covent Garden: London bistro concept built around seasonal small-producer sourcing and a tightly curated dining experience — a useful comp for premium gastropub positioning in central London.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/pigandbutcher
• LinkedInlinkedin.com/company/the-pig-and-butcher

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Pig and Butcher