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Check out more of this month’s top tracks on our ‘Smiths’ Top Tracks’ playlist chosen by our team:

Or you could just listen to these great songs at Smiths’! Pop in or click here to make a reservation.

We’ve got burgers and beers and, for when the afternoon sun gets too much (fingers crossed), we’ve got refreshing Aperol Spritz.  Click here to check out our BBQ stall menu.

The cycling action starts around 4pm with support races, which includes our favourite, the folded bike race! These are then followed by the headline events, the elite women’s and men’s criteriums. There’s lots of buzz around the women’s race this year, which features all three riders from the 2012 Olympic gold medal winning track pursuit team: Dani King, Joanna Rowsell and Laura Trott. Exciting stuff.

See you there.

Sample 17 of Nikka’s premium single malt and blended whiskies, plus bespoke cocktails created by Smiths’.

Click here to view the limited edition menu.

Open from May 21-31. Monday – Saturday 5pm til late.

This bittersweet infusion of high-quality herbs and roots, together with orange peel and rhubarb, is perfect for slow sipping with a bunch of friends.  Our perfect serve is an Aperol Spritz, featuring a good glug of Aperol, prosecco, a splash of soda and a slice of orange….

For your chance to win, tell us your favourite spring sipper.

ENTER NOW:

Email your name, contact number and answer to:

competitions@smithsofsmithfield.co.uk 

*Draw closes 31 May 2013 at midday. Prize valid for June 2013. No cash alternative. 

At Smiths’ we are proud to be part of the UK’s strong tradition of cooking with British bred, quality beef.

In the spirit of honouring tasty cuts of meat, we would like to give thanks to all of our wonderful rare breed beef suppliers:

- Aberdeen Angus from Taste Tradition, Mt Grace Farm North Yorkshire; HG Walters, Barons Court, London; D. Wonnacott, Markhamchurch, Bude; & Steve Turton, Newton Abbott

-Belted Galloway from Gary Wallace at Butts Farm, Cirencester & Taste Tradition, Mt Grace Farm, North Yorkshire

- Cross Charolaism from Aubrey Allan, Warwickshire

- Dexter from Gary Wallace, Butts Farm, Cirencester

- Hereford from Taste Tradition, Mt Grace Farm, North Yorkshire

- Limousin from Aubrey Allan, Warwickshire

- Longhorn from Ginger Pig, Grange Farm, North Yorkshire & Taste Tradition, Mt Grace Farm, North Yorkshire -

- Organic Aberdeen Angus from Lord Newborough at Rhug Estate, South Wales

- Shorthorn from Gary Wallace at Butts Farm, Cirencester

- Simmental from Aubrey Allen, Warwickshire

- South Devon from Steve Turton, Newton Abbott

These suppliers make it possible for us to serve what we believe is the best British beef available. Smiths’ buy all our beef on the bone at a minimum of 21 days dry aged. We further age and skillfully butcher in-house, serving a range of cuts, including rump, sirloin and fillet. A particular favourite in our Top Floor restaurant is our Cote de Boeuf, a premium sharing cut for two served on the bone.

To enjoy one of our expertly prepared high quality cuts, click here to make a reservation on our Top Floor.

For the evening try the 1st floor Cocktail bar headed by Tiziano and his team. Sample one of our 18 House cocktails alongside over 70 whiskeys.

For some light bites we offer dishes from  Char Sui rolls to Woodhalls Cured Ham with remoulade.

Lounge Open Monday to Sunday 11am to 4.30pm

Cocktail Bar Open Monday to Saturday 5pm to 12am

Click here to view/download.

Up to  90 guests for a seated meal to 200 for a canapé party contact James on 0207236 7666 or PrivateDining@smithsofsmithfield.co.uk

www.theluxe.co.uk