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A Little Intro from #legend as we’re Getting Ready to Launch!
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Blue Butcher’s Evolution From Steak Joint to Meat Specialist

Maximal Concepts has announced the opening of their new restaurant, Blue – Butcher and Meat Specialist. It is a new and improved version of Hong Kong’s renowned bar and restaurant, Blue Butcher, which is located on Hollywood Road in Central. Whilst Blue Butcher had a dark and mysterious feel to the inside, the aesthetic of Blue – Butcher and Meat Specialist will be the complete opposite, decorated entirely with bright lights and abstract art pieces. Along with the change in lighting and design there will also be an upgrade in the cooking, with Culinary Director Malcolm Wood, Executive Chef Edgar Sanuy, Head Chef Aki Chan and resident Butcher Jonny Farrell heading the state-of-the-art kitchen, butcher’s shop and dry ageing room.

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Jonny Farrell

Hi I’m Jonny, the Resident Butcher at Blue – Butcher & Meat Specialist. Originally from a village in Northern England, the concept of butchering was very much a part of my upbringing where I would often catch my father skinning rabbits or plucking pheasants but it wasn’t until my move to Shanghai that really harnessed my passion for butchery. I fell madly in love with the trade and began to teach myself knife works and the different parts of each animal. Now based at Hong Kong’s answer to a premium Butcher Shop, I aim to deliver unique, aged and premium cuts of meat for you to take home or to enjoy at our restaurant. Contact me at butcher@bluebutcher.com to reserve your favourite cuts!