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Christmas Opening Times

CHRISTMAS OPENING TIMES

 

 

SATURDAY 24TH DECEMBER – CLOSED

 

CHRISTMAS DAY – CLOSED

 

BOXING DAY – 12 – 6PM

CHELSEA v BOURNEMOUTH 3PM KO

 

TUESDAY 27TH DECEMBER – 12 -6PM – BRUNCH SERVED ALL DAY

 

WEDNESDAY 28TH DECEMBER 10.30AM – MIDNIGHT

 

THURSDAY 29TH DECEMBER 10.30AM - MIDNIGHT

 

FRIDAY 30TH DECEMBER 10.30AM – MIDNIGHT

 

NEW YEARS EVE – 10.30- 6PM

CHELSEA v STOKE CITY 3PM KO

 

NEW YEARS DAY – 12-6PM BRUNCH SERVED ALL DAY

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Twas The Night Before Christmas At The Butchers Hook

Twas the night before Christmas, when all through the public house, 

Not a creature was stirring, not even a mouse.

The barrels were full in the cellar with care, 

In the hope that St Nicholas soon would be there.

When out on the terrace there arose such a clatter,

I sprang from my seat to see what was the matter.

Away to the window I flew like a flash,

Tore open the shutters and threw up the sash.

With a little old driver,so lively and quick,

I knew in a moment it must be St Nick.

More rapid than eagles his coursers they came, 

And he whistled and shouted, the children of the butchers hook by name. 

Now Marco! now Lou,now Cinza and Fabien, 

Oh Gabriel, Francesco, oh Anthony and Fidel!

I will be with you soon on the 25th of December

At the butchers hook to see you, so all please remember. 

He was dressed all in fur,from his head to his foot, 

And his clothes were all tarnished with ashes and soot. 

A bundle of toys he had flung on his back, 

And he looked like a regular so we cut him some slack. 

His eyes how they twinkled! his dimples how merry! 

His cheeks were likes Gus's after too much sweet sherry !

His droll little mouth was drawn up like a bow

And he shouted in the air this is a great gastro

But I heard him exclaim ere he drove out of sight, 

Happy Christmas to you all and to all a good night . 

 

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we love our gins , a little tale OPHIR spice gin

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we love our gins , a little tale OPHIR spice gin

The name itself hints at an exotic world lost in time, a place of treasure and wonder. To venture across this landscape is as much step into the unknown as any road trip or lost weekend.

It’s a journey along the Spice Route that leads to Opihr Oriental Spiced Gin

We begin our quest on a small Malaysian island in search of the mysterious and darkly piquant cubeb peppers.

Used in treating many ailments, cubebs are reputed to be an aphrodisiac, to have magical powers – and to be helpful in warding off demons too. All very good reasons to bring their spiced heat to our fabulous gin.

In India’s south-east coast in Malabar we find the earthly paradise of Kerala. Here we gather fragrant cardamom and Tellicherry black peppers, the world’s finest – also known as the King of Spices or Black Gold.

With over 10,000 festivals a year, Kerala is clearly the home of a good party. A jumbo must-see here is elephant polo. It’s said if you dream you’re riding an elephant, you’re a born leader. Or maybe you just really like elephants.

We make the long sea journey from India to Turkey for its earthy, spicy cumin seeds – and the distinctive nutty peppery note they bring to Opihr Oriental Spiced Gin.

We aren’t the only travellers here: many spices cover thousands of miles too – across land by camel and elephant (dream on!) or over water by how, to reach the spice markets, where we join in the bidding wars.

Here, where we load our perfumed cargo of precious juniper, whose distinctive peppery bite lends gin its characteristic taste.

This floating city is a miraculous illusion built on over 100 submerged islands. It was also home to the explorer’s explorer, a certain Marco Polo – the guy who’s been there, done that and, according to legend, discovered the t-shirt with a smart collar.

We next set sail for far Morocco – and the fresh, zesty note that its famous coriander lends our gin

Crossing the Mediterranean wasn’t always a pleasure cruise. Morocco was once one of the Barbary States, home to the pirates who pillaged trade ships in the 17th and 18th centuries, and invented eye-patches, parrots and hooks for hands.

We pause to load Spanish oranges, prized for the fragrance of their peel and the balancing sweetness this lends the spices.

They give us their oranges, we give them something even better: gin. Yes, Spain is now Europe’s largest premium gin market by some way

We make it home at last …England

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Brunch & Bottomless bloody marys

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Brunch & Bottomless bloody marys

The weekends are all about long lazy brunches here at the butchers hook , whether your'e catching up with family or recovering with friends from the adventures of the night before, brunch is available from 10.30 - 4pm. and breakfast from 10am until noon  Grab a newspaper and relax, or grab a pew and have a natter .  Take advantage of our bottomless bloody mary . BREAKFAST MENU AVAILABLE 10am – 12noon SATURDAYS, SUNDAYS & BANK HOLIDAYS   the butcher’s bottomless bloody mary £7.50   Smoothie of the day   3.95   Prosecco Mimosa 6.50  Toast & homemade jam 3.50 Granola, berries, natural yoghurt 5.95 Eggs Florentine  6.25 /8.95 Eggs Benedict  6.75/9.50 Eggs Royale 7.25 /9.95  Smoked salmon & crème fraîche, toast 6.50/8.50 Bacon, avocado & poached egg, toast 6.75/8.75  Bacon sandwich 6.50

The weekends are all about long lazy brunches here at the butchers hook , whether your'e catching up with family or recovering with friends from the adventures of the night before, brunch is available from 10.30 - 4pm. and breakfast from 10am until noon 

Grab a newspaper and relax, or grab a pew and have a natter . 

Take advantage of our bottomless bloody mary .

BREAKFAST MENU
AVAILABLE 10am – 12noon
SATURDAYS, SUNDAYS & BANK HOLIDAYS

 

the butchers bottomless bloody mary

£7.50

 

Smoothie of the day   3.95  

Prosecco Mimosa 6.50

 Toast & homemade jam 3.50

Granola, berries, natural yoghurt 5.95

Eggs Florentine  6.25 /8.95

Eggs Benedict  6.75/9.50

Eggs Royale 7.25 /9.95

 Smoked salmon & crème fraîche, toast 6.50/8.50

Bacon, avocado & poached egg, toast 6.75/8.75

 Bacon sandwich 6.50

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The Buthers hook Gin Menu

 We are passionate about our Gins. Even making our own, our most recent concoctions being apple and raspberry and the latest a delicious apricot gin that pairs perfectly with a slice of orange and a dash of tonic. 

Gin started out its life, in our chemists as a tonic  we however think that the best tonic is served with a double Gin! 

We will be updating our Gins on a regular basis so keep checking back to see what is new

 

the butchers gin & tonic

house infused apricot gin, tonic water, orange zest

£8.95

 

DRY / CITRUS

Plymouth, orange                                                      

     9.45

Tanqueray, pink grapefruit

 

8.80  

Sipsmith, lemon & juniper berries

 

9.95

FLORAL

Beefeater 24, rosemary & grapefruit

 

9.85

Hendrick`s, cucumber & juniper berries

 

9.95

Martin Miller`s, strawberry & basil

 

9.75

Portobello Road, pink grapefruit

 

9.65

EARTHY

Gin Mare, basil & tomato                                           

9.95

East London Gin, rosemary & black pepper

 

8.95

Bombay Sapphire, liquorice & lemon

 

8.75

SPICY

OPIHR Oriental Spiced gin, lemon peel

 

9.70

SWEET

Jensen`s Old Tom, rosemary & lemon

 

9.65

Plymouth sloe gin, lemon

 

9.50

 

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Is it spring yet?!

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Is it spring yet?!

Perhaps not quite, but we've got some lovely spring-ish dishes appearing on the menu, like this soft herb risotto... Perfect combo of fresh greenness and comfort food!

 

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Holly jolly Christmas...

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Holly jolly Christmas...

We're feeling festive!  Lots of Christmas parties happening, but still plenty of time to come in for a drink or two, so please do join us.  Wishing you all a very merry Christmas!

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Recipe: game terrine

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Recipe: game terrine

We've got a delicious game terrine on the menu at the moment, which makes a perfect festive season starter. Head chef John has shared his recipe....

  • 20 rashers streaky bacon
  • 500g sausage meat
  • 200g chicken livers, sinews removed
  • 6 pigeon breasts
  • 2 pheasant breasts
  • 2 duck breasts
  • 3 sprigs thyme, leaves picked
  • 20g parsley
  • 2 cloves garlic, finely chopped
  • 2 handfuls fresh white breadcrumbs
  • 1 egg, beaten
  • Salt & pepper

Double-line a terrine mould with cling film, and spray with oil.  Line the mould with the bacon in a single layer.   

Dice all meat into roughly 2cm cubes, and mix all the remaining ingredients together thoroughly.  Fill the bacon-lined mould with the mix, packing it tightly to ensure there are no air pockets.  Using the clingfilm, pull the bacon up around the mix and wrap over the top.   Place the terrine mound in a bain marie in the oven at 180 degrees C for two hours. Allow to cool and refrigerate overnight, still in its mould.  Remove from the mould, rewrap and slice.  Serve with cornichons, pickled girolles and toast. 

 

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New look Butcher's Hook

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New look Butcher's Hook

Along with this new website, we've done lots of work to the building, branding, menus etc... New proper photography - by someone who knows what they're doing - is happening later this week, but in the meantime here is a quick butcher's hook at The Butcher's Hook!

 

 

 

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CHRISTMAS IS COMING!

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CHRISTMAS IS COMING!

We've got the Christmas party season covered, with a delicious menu of festive dishes for parties, plenty of fizz on order, and the cheesy carols playlist on standby...  Check out our Christmas page for the full menu, which is for parties of 10 to 26 people and available throughout December. 

 

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Recipe: sauteed girolles & ceps fettucine

mushroom.jpg

A delicious, simple autumnal dish just added to our menu by head chef John.  It’s perfect with a glass of Montepulciano – we love Fratelli Barba Colle Morino Montepulciano d’Abruzzo from Bibendum.

Serves 4

  • 1 banana shallot
  • 1 clove garlic
  • 100ml white wine
  • 400ml double cream
  • 500g fettucine
  • 50g girolles
  • 100g ceps
  • 100g parmesan shavings
  • parsley
  • truffle oil
  • salt & pepper

Cook the fettucine in salted boiling water.

Gently fry the chopped shallot and garlic until soft. Add the wine, and simmer until reduced by half.  Next add the double cream and cook until thickened.  In a separate pan, fry off the mushrooms in vegetable oil for a couple of minutes, then add the white wine sauce followed by the cooked pasta. 

Season to taste, and finish with a sprinkle of parsley and drizzle of truffle oil, before topping with shaved parmesan.

 

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