The Butchers Club launched in April 2013 in Tin Wan, Aberdeen as a butcher’s shop, a private dining room and a space for cooking classes. It is the masterpiece of a group of passionate chefs and butchers who together have created a truly unique concept based around high quality dry-aged beef.
Our beef is sourced from our partner’s farm in Australia and aged in our own temperature and humidity-controlled dry-ageing facility here in Hong Kong.
The brand now consists of The Butchers Club (Tin Wan), The Butchers Club Deli (Wong Chuk Hang), The Butchers Club Burger (Wan Chai), The Butchers Club Burger (Central), Steak Frites by The Butchers Club (Central), The Butchers Club Shop (Wong Chuk Hang) and The Butchers Club Caters. Plans for further expansion, both at home and abroad are in motion.
The Butchers Club's Sausage-Making Class is held at our Secret Kitchen, hidden somewhere in Aberdeen. The popular, hands-on class educates guests on the art of sausage-making: From deboning the meat to grinding it to stuffing it into sausage skins and linking the finished sausages. The monthly event includes free-flow wine and beer. Once the educational part of the evening is over, guests will enjoy a sit-down dinner prepared by our chefs.
Try something different this Valentine’s Day with our amazing team of chefs and bakers at The Butchers Club’s Secret Kitchen.