Young’s transforms newly acquired Grade II-listed City pub

Young’s has today announced it has now completed a full refurbishment of ‘Smiths’ of Smithfield, the Grade II-listed City pub it acquired last November.

The 800 capacity venue has been renovated by Harrison Design. Spread over four floors, each level provides a different and distinctive experience from the casual all-day café and bar through to a cocktail bar; a classic British grill and a destination restaurant.

At ground level, ‘Smiths’, will provide a contemporary and industrial space for accessible all-day dining. The Café & Bar will serve all-day brunch plates, sharers and pub classics alongside lighter, healthier dishes, including vegan and vegetarian options.

The drinks offering includes London distilled spirits, craft beers and cask ales, cocktails and top shelf premium spirits. The wine list features accessible bins alongside fine wines and a ‘Sommelier’s Selection’, with many available by the glass.

The first floor houses cocktail lounge Death + Victory. The name is taken from the plague laid in Smithfields to honour William Wallace (who was executed in Smithfield in 1305) and the décor is inspired by the area’s rich history, dating back to medieval times. Creative cocktails are divided into different time periods, from 1150 to present day, and take cues from famous historical events.

With Smithfield having been at the hub of the UK meat trading industry for over 800 years, The Grill, on the second floor, offers locally sourced prime cuts alongside day boat fish. The drinks list highlights those wines and lagers best paired with different cuts and dishes. A Chef’s Table seats 12 and gives diners unrestricted views of the theatre of butchery in the kitchen.

On the top floor is the year-round rooftop terrace and 100 cover destination restaurant, No3 at ‘Smiths’. The elegant, modern British restaurant with Head Chef Liam Walsh at the helm champions seasonality and provenance. Signature dishes include 28 day-aged Scotch beef Wellington to share, roasted halibut, Dorset crab, Markham Farm asparagus and a slow roasted shoulder of Hampshire lamb.