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.
Sausage Making Class Sept 2nd 2017
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 USDA Ribeyes or 200 gram USDA Tenderloins from the Butchers Club ONLINE STORE
The Butchers Club have teamed up with guys at Argyle Prestige Meats to bring Hong Kong a fabulous summer deal... 2x300 gram chilled Australian Black Angus Ribeye steaks for HK$ 280 per pack. Buy Here
We are pleased to announce that The Butchers Club has been invited to participate in the Hong Kong Government’s Food Truck Pilot Scheme. The team is busy working on the design of the truck which is being built on a Fiat Ducato chassis. Soon our famous burgers plus some new creations will be available at different locations around Hong Kong. Stay-tuned!
We are excited to announce that The Butchers Club Burger will be opening at the Ping An Finance Centre in the heart of Shenzhen’s Central Business District. Diners can expect an uber cool restaurant with an outdoor terrace at the foot of this 118-storey tower, which is the 4th tallest building in the world.
The guys at The Butchers Club Burger are pleased to announce their Summer Happy Hours and they are going all out in term of trying to make their customers happy.