Whats Happening...

 This week, ask us about Galloway and Dexter beef. We have beautiful specimens at both shops which have been hanging since January. Yum. 

We're also experimenting with some new products which you will no doubt see brightening up our windows in over the next few months. Our latest recruit, Big Al, has been draughted in for exactly that: to bestow some of the tricks and secrets of the trade he has picked up throughout his lustrous career. You can be the  guinea pigs as we establish which products will make Hook & Cleaver history.

More exciting news comes from Grand Slam Sam's attempt at actual Jamon, which involves a painstaking 7 month process, salting and ageing legs of pork. The first attempt has been a resounding success, with a beautifully rich and creamy flavour, and you're welcome to try the results. 

 

 

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Seconds before another bust-up, and despite the furious and constant arguing, Martin and Paul… instagram.com/p/BTMCGxaDTuW/

About 6 days ago from Hook & Cleaver's Twitter via Instagram

 

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‪A very happy Easter to everyone; have a great bank holiday weekend x‬ ... See MoreSee Less

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Our boy Grandslam Sam explaining a little about our 6 nations sausages for BBC London Sport 🏉

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“Which of the RBS 6 Nations can claim the most popular sausage?* 🌭🏉 *In a butchers in west London. t.co/L2C1src9Tm

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This Week...Ask Us About:

Iberico pork 

Pepperette 'El Smoky'

All the lamb

Big Beef

YouTube

Check out our latest video and more on our Youtube Channel

www.youtube.com/c/HookCleaverLondon

If the resolution on this video isn't tiptop try having a look on our YouTube channel