Hatch
Raw to golden.
Every time.
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The Classic
Cumberland pork & heritage egg
Slow-cured Cumberland pork shoulder, seasoned with mace and white pepper, wrapped around a 6-minute soft-boiled Burford Brown, coated in panko and fried at 175°C until the crust shatters.
Each batch: 24 eggs. Hand-rolled. Numbered.
Pure
Intention.
Every variable is controlled. The temperature of the oil, the time in the boil, the pressure of the roll. Not because we're perfectionist — because it tastes better.
The hand is the tool of the craft.
The Egg
6 minutes 30 seconds. Burford Brown heritage eggs, room temperature, dropped into a rolling boil. A timer counts. No guesswork.
The Cure
Cumberland pork shoulder, slow-cured for 24 hours with sea salt, white pepper, fresh sage and a pinch of mace. Mixed by hand.
The Crumb
Japanese panko, hand-seasoned with smoked sea salt. Applied in two coats — first egg-wash, then crumb, then back through. The double coat is everything.
The Fry
Sunflower oil at 175°C. Three minutes. Turned once. Lifted out when the colour hits amber — not gold, amber. Then rested for exactly four minutes.
Yolk timer — live
At 6:30 the yolk is still liquid. Pull it out.
Seasonal
Showings.
Every product hand-rolled in Bermondsey. Numbered batches. No freezing, no shortcuts, no compromises.
The Classic
- Burford Brown heritage egg
- Slow-cured Cumberland pork
- Double-coat panko crumb
- Fry time: 3 min at 175°C
Best within 2 hours of frying.
The Black Pudding
- Stornoway black pudding
- Duck egg, 6.5-minute boil
- Rye breadcrumb coating
- Smoked paprika seasoning
Saturday market only. 12 per batch.
The Celeriac
- Roasted celeriac & truffle
- Burford Brown hen egg
- Hazelnut breadcrumb
- Gruyère & chive blend
Vegetarian. Available Saturdays.
Canapés that
start conversations.
We supply offices across EC1, EC2 and SE1 every week. For events, we deliver hot, numbered and plated. The minimum order is 40. The maximum queue of compliments is yours to manage.
Corporate Canapés
Box of 40 or 80. Mix of all three variants. Delivered hot, plated, ready.
Market Stall Pre-orders
Skip the queue. Reserve your batch by 8am Saturday.
Private Events
Weddings, supper clubs, gallery openings. Minimum order 60.
Borough Market, SE1
Avg. 23-minute queue on Saturdays.
— By the numbers
Eggs rolled this month
Corporate orders in January
Average Saturday queue, Borough
"We ordered Hatch canapés for our product launch at Tate Modern. Every guest asked who made them. Three people asked for the number before the speeches started."
Sophie Marchetti
Head of Events, Harbour & Co.
Clerkenwell, London
"Our team of 40 orders from Hatch every Friday. The queue at Borough Market was already a signal — but getting them delivered is better. The black pudding variant is non-negotiable."
James Okafor
Operations Director, Finsbury Square Capital
City of London
"I've been a Borough Market regular for six years. Hatch appeared in 2024 and within three weeks had the longest consistent queue on the south side. The celeriac version made me forget I'm not vegetarian."
Priya Nair
Food writer, The Londoner
Bermondsey, London