So, what started as an idea for a speciality butcher shop evolved into the farm-to-table notion; where whole carcass is cut, sold and assembled into cuisine within the same space.
Broadening ones’ dining and cooking horizons is a natural part of a butchery-restaurant concept. This unique experience is our vision and what we are offering at Cork & Cleaver. We want a customer who dines here to be intrigued by new cuts and thereafter experiment with their own version of meat-based dishes at home. Our butchers and chefs are more than happy to share tips on choosing meats and cuts and the best ways to cook them.