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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Tickets for our next beef workshop class available here! eventbrite.co.uk/e/beef-works…

About 4 months ago from Hook & Cleaver's Twitter via Twitter for iPhone


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This week, its all about locally reared pork, and 2 local budding farmers have produced their flock at roughly the same time, meaning we have plenty of porky options for you to compare and salivate over. Perivale Pork from local, Elsa, and these Old Spot beauties from Ade, an ex Ealinger now living in Dorset, will be available this week and weekend. Talk to us! ... See MoreSee Less

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This Week...Ask Us About:

Iberico pork 

Pepperette 'El Smoky'

All the lamb

Big Beef


Check out our latest video and more on our Youtube Channel


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