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Phileas Hog
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The Abbey Tavern pub in Kentish Town is pleased to welcome new, local, top-quality caterers to its kitchen from July 26th. Pulled-pork specialists, Phileas Hog, will launch at their new North London home with a special weekend of events from 6pm on Friday July 26th to Sunday July 28th, with a Hog Roast in the garden on the afternoon of Saturday 27th.
Phileas Hog were previously based at local butchers Harry’s Fine Foods. After a few solo events they established themselves at Brick Lane Market as the signature slow-roast pulled-pork stall. Now the team behind it are ready to take up permanent residency in Kentish Town’s most agreeable ale house, The Abbey.
On the menu will be their eponymously named offering, The Phileas Hog – delicious pulled pork, slow-cooked in cider, served in a ciabatta roll with a selection of homemade sauces, coleslaw and crackling.
For red-meat lovers there is The Phileas Burger, made of the finest aged Scottish chuck beef, served in a brioche bun with sauces, gherkins and salad. The more gluttonous can indulge in a Piggy Back, a Phileas Burger topped with their trademark pulled pork, cheese and bacon.
Also on the menu, there will be the Salt Beef Chief, thick slices of salt beef topped with sauerkraut & dill coleslaw; The Hot Chick, a spicy paprika coated chicken burger; The Veggie Kray, a smoky sweet potato burger with pesto; triple cooked chips; onion rings; vegetable pakoras and red hot jalapeno poppers.
One of the reasons Phileas Hog’s food really stands out is because of their extensively refined homemade sauces, including mouth-watering smoky barbecue, maple and mustard, apple and spicy Mexican.
Born and bred in Kentish Town, Ella Jones and Joe Kehoe, know and love the local area. Ella is was at Camden School for Girls and, until recently, taught singing and piano there. Joe is a long time food enthusiast who has a history of catering in his family. Jack Willis’ passion for food and cooking developed whilst growing up on his... show more parents’ farm and pub in Cornwall. Like their namesake, Phileas Fogg, the trio have travelled the world extensively.
“We’ve visited 65 countries between us,” explains Ella, “with the desire to sample the local cuisine. Bringing our vision of a simple kitchen serving quality meat influenced by our favourite tastes from around the globe was a no-brainer. London is a broad mix of people from many cultures and this diversity is what we hope to encapsulate into a simple kitchen concept.”
Kentish Town’s annual Alma Street saw Phileas Hog selling out of not only the tender pulled pork but also their newest addition, a succulent Salt Beef sandwich on sour dough with mustard & gherkins.
The Abbey’s general manager, Simon Pipola, says: “I’ve been sampling their sandwiches from Harry’s Fine Foods since they opened and when the opportunity arose to get them in I knew they would fit The Abbey clientele perfectly.” show more
Phileas Hog were previously based at local butchers Harry’s Fine Foods. After a few solo events they established themselves at Brick Lane Market as the signature slow-roast pulled-pork stall. Now the team behind it are ready to take up permanent residency in Kentish Town’s most agreeable ale house, The Abbey.
On the menu will be their eponymously named offering, The Phileas Hog – delicious pulled pork, slow-cooked in cider, served in a ciabatta roll with a selection of homemade sauces, coleslaw and crackling.
For red-meat lovers there is The Phileas Burger, made of the finest aged Scottish chuck beef, served in a brioche bun with sauces, gherkins and salad. The more gluttonous can indulge in a Piggy Back, a Phileas Burger topped with their trademark pulled pork, cheese and bacon.
Also on the menu, there will be the Salt Beef Chief, thick slices of salt beef topped with sauerkraut & dill coleslaw; The Hot Chick, a spicy paprika coated chicken burger; The Veggie Kray, a smoky sweet potato burger with pesto; triple cooked chips; onion rings; vegetable pakoras and red hot jalapeno poppers.
One of the reasons Phileas Hog’s food really stands out is because of their extensively refined homemade sauces, including mouth-watering smoky barbecue, maple and mustard, apple and spicy Mexican.
Born and bred in Kentish Town, Ella Jones and Joe Kehoe, know and love the local area. Ella is was at Camden School for Girls and, until recently, taught singing and piano there. Joe is a long time food enthusiast who has a history of catering in his family. Jack Willis’ passion for food and cooking developed whilst growing up on his... show more parents’ farm and pub in Cornwall. Like their namesake, Phileas Fogg, the trio have travelled the world extensively.
“We’ve visited 65 countries between us,” explains Ella, “with the desire to sample the local cuisine. Bringing our vision of a simple kitchen serving quality meat influenced by our favourite tastes from around the globe was a no-brainer. London is a broad mix of people from many cultures and this diversity is what we hope to encapsulate into a simple kitchen concept.”
Kentish Town’s annual Alma Street saw Phileas Hog selling out of not only the tender pulled pork but also their newest addition, a succulent Salt Beef sandwich on sour dough with mustard & gherkins.
The Abbey’s general manager, Simon Pipola, says: “I’ve been sampling their sandwiches from Harry’s Fine Foods since they opened and when the opportunity arose to get them in I knew they would fit The Abbey clientele perfectly.” show more
Recommendations and reviews from 1 person
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Referral from
May 28, 2014
Nicola T. asked:Looking for someone who does hog roasts or similar catering! Any contacts!??Deborah O. replied:Goes against my veggie sensibilities, but the Make Merry one is Phileas Hog: https://www.facebook.com/PhileasHog?ref=ts&fref=ts
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