The Butchers Club's Southside Market Long Lunch is back! Tickets for the Brothers Grimm-style, fairytale Halloween boo-nanza are now on sale.
We will have great entertainment including; pumpkin carving competition, face painters and prizes for the best costumes! TICKETS HERE
History of The Steak Diane
In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first written mention of Sauce Diane comes from the culinary icon Auguste Escoffier in 1907. In this Artcile we teach you how to re-create the original recipe at home.
We are pleased to announce that The Butchers Club is entering into the Beijing market with a first store scheduled to open early October 2017. The actual position of the restaurant will be within the swanky Parkview Green Mall. The concept will specialize in the premium burgers and steaks that The Butchers Club is famous for, it will also have a retail Butchers Shop where customers can purchase a couple of dry aged steaks or hand crafted sausages to take home with them.
The Butchers Club Burger has partnered with the ESF Junior Chef competition to give three young winners the chance to create a brand new menu item. The Molten Chick (HK$120) is a collaborative creation by Fiona Chiu (15) Sarah Thomas(11) and Meryl Lam (11) who tried and tested dozens of recipes to perfect their burger. WATCH THE VIDEO
Our butchers have been busy developing a new rage of gourmet sausages that are perfect for a barbecue or a wholesome meal for the family. This special range of sausages uses only the finest, all natural ingredients and are hand made using tradional artisanal techniques.
Jonathan Glover is the Founder of The Butchers Club and Pacific Gourmet in Hong Kong, he is a self-taught Butcher, Fish Monger and Sausage Maker.
Read Jonathan’s tips on the art of making the perfect ‘fresh’ sausages at home.
The Butchers Club Sausage-Making Class is held at our Secret Kitchen in Wong Chuk Hang. This popular, hands-on class educates students on the art of basic butchery and sausage-making....
Follow these simple instructions and you should be on your way to cooking a perfect Medium Rare Ribeye or Tenderloin
1. Purchase your 300 gram thick cut Black Angus Ribeyes or 200 gram Black Angus Tenderloins from the Butchers Club ONLINE STORE