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. 

 

 

Social Media

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Longest and hottest day of the year, enjoy it! It's all downhill from here 😐

About 5 days ago from Hook & Cleaver's Twitter via Twitter for iPhone

 

Facebook Feed

It's a beautiful day at Pitshanger park, come and say hello 😎 ... See MoreSee Less

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Longest and hottest day of the year today... enjoy it! It's all downhill from here 😐 ... See MoreSee Less

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We're having an issue with our phone at Pitshanger Lane but we're on the case; if you need us desperately you can phone our sisters at South Ealing on 0208 840 1931 and they will relay the message. ... See MoreSee Less

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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