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Hensons’ Salt Beef Goes Global


LONDON catering butchers Hensons is taking its signature product, Hensons’ Famous Salt Beef, to a new global audience.

The firm, a member of the British Guild of Fine Food and the National Federation of Catering Butchers, is sponsoring a ‘love salt beef’ website,, which goes live today (Wednesday July 4th 2012).

The website promotes the meat, which is fast becoming a sought-after, “trendy” ingredient on the menu of many of the capital’s better known restaurants and delicatessens. It does so through a range of recipes supplied by national salt beef champions – fans who are already committed salt beef cooks and connoisseurs – upcoming young chef Jack Foster, of Hyde Park’s Serpentine Bar & Kitchen, and Mark Taylor, head chef at Selfridge’s The Brass Rail deli. It also contains salt beef facts and a history.

Explains Andrew Brook, managing director of Hensons, which is based around the corner from London’s famous Smithfield meat market: “An increasing demand for salt beef has encouraged us to take this step, and our aim is to attract the interest of restaurateurs and food lovers.”

Hensons makes it salt beef using selected cuts of prime, free-range brisket of beef cured with a low sodium brine, which has been perfected over the years. It is then trimmed and prepped so that it can be supplied ready for cooking.

As butchers, Hensons’ history goes back to the 19th century. Today, it sells a full range of meats and its own meat products to wholesale butchers and the catering industry, as well as cheeses, breads, vegetables and other fine foods for chefs under the arm of its sister company, Hensons Foodservice. For further information on Hensons Foodservice, visit