Diary: Let's Do Lunch - Smiths of Smithfield

Geoff Beattie, chief executive, Pleon UK.

A visit to the top floor restaurant at Smiths of Smithfield is a rare treat for the unabashed carnivore. There may be a handful of vegetarian choices on the menu, but you're unlikely to encounter Sir Paul and Lady McCartney at the next table.

Slap-bang next to Smithfield Market, the top floor at Smiths serves up some of the finest organic meats in Britain.

Looking down the menu are fine descriptions of the rare or pure breed produce on offer, and its origin. Smiths meats also tend to be hung longer than most, to give them additional flavour. Beef carcasses, for example, tend to be aged to around 24 or 25 days.

If I had to pick a favourite from the menu, it would be the venison served with parsnips, chestnuts and brussel sprouts, accompanied by one of the fine red Burgundies on the wine list. But honestly, it's very hard to make a choice that you may regret - unless, of course, you are a vegan pop star.

Aside from the food, Smiths offers a stimulating dining experience, primarily because of the spectacular view of St Paul's and the City around it.

I've heard people moaning about the prices at Smiths. Of course it ain't cheap, but which top restaurant in London falls into that category?

Where: 67-77 Charterhouse Street, EC1

Contact: 020 7251 7590

How much: £60 a head for three courses with wine

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