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Smiths of Smithfield Restaurant Review: For years, this large eating and drinking former warehouse has held its own against the newcomers who have flocked to Smithfield in the interim. Former Conran chef and owner John Torode has always been passionate about ingredients and it shows in the tastes and textures of Dorset crab with mayonnaise to start followed by nicely hung and prepared beef cuts, all rightly attributed to the British farm that supplied them. Quite appropriate as it is directly opposite Smithfield meat market. The simple menu (mains might include a wild mushroom risotto with truffle oil and loin of venison) ends with simple desserts: a caramel soufflé with malt ice cream and shortbread which you have to order 15 minutes in advance, or British cheeses from Neal’s Yard. The terrace is great for summer dining. A knowledgeable sommelier and a good wine list complete the picture. Then you descend past the noisy wine bar and down to the ground floor bar which serves the best bacon butties in town for breakfast and heaves all day and late into the night when clubbers swing in and out.