Olliffe Holiday Cheese Pop-Up
Olliffe gets cheesy for the holidays with an expert curated artisan selection. The Gundy brothers...
Read Moreby Malcolm Jolley | Dec 11, 2017 | Good Food Culture | 0
Olliffe gets cheesy for the holidays with an expert curated artisan selection. The Gundy brothers...
Read Moreby Malcolm Jolley | May 12, 2017 | Good Food Culture | 0
Malcolm Jolley finds Ben and Sam Gundy re-inventing their St. Lawrence sausage store. After six...
Read Moreby Malcolm Jolley | Jan 17, 2014 | Good Food Culture | 3
A few weeks ago the chalkboard outside my butcher shop, Olliffe in Summerhill, advertized...
Read Moreby Malcolm Jolley | Apr 25, 2013 | Good Food Culture | 0
The Gundy/Aitken brothers are back with a third location of their boutique butcher shop, Olliffe....
Read Moreby | Dec 17, 2011 | Good Food Culture | 7
French, Spanish and Italian charcuterie is still really popular. But we predict in 2012 that people will start asking for artisanal made Westphalian Ham, Chobai, Krakowski, Weisswurst and Kielbasa from North and Eastern Europe.
Read Moreby | Sep 14, 2011 | Good Food Culture | 0
The Gundy brothers are looking forward to bringing their gourmet, farm to fork ethos to the St. Lawrence. Ben Gundy is adamant: “We want to offer what’s not being sold elsewhere in the market.”
Read Moreby | Apr 13, 2011 | Good Food Culture | 2
tirling Creamery of Stirling Ontario, north of Belleville, will shortly unveil an 84% fat butter, to be sold to a fledgling group of artisan butchers. Sam Gundy of Olliffe’s, a high-end butcher shop in Toronto’s tony Summerhill neighbourhood has spearheaded the effort, along with his brother and fellow proprietor Ben. He offered GFR a sneek-peak and tantalizing sample of the butter, which is 4% richer than all other Ontario butters for sale.
Read Moreby | Mar 31, 2011 | Good Food Culture | 0
by Malcolm Jolley Mesmerised, as I usually am, by my butcher’s refrigerated case, something...
Read Moreby | Feb 25, 2011 | Good Food Culture | 0
I sat on one of the stools at the front of the store and watched customers order what they referred to as “the usual.” The brothers greeted many of the customers by name, and it was nice to be in an atmosphere reminiscent of my mother’s trusty butcher shop, back home in rural Northern Ontario. There was finally a moment where I was alone in the shop and could interview Sam Gundy about his appreciation for Good Food.
Read Moreby | Nov 18, 2010 | Good Food Culture | 0
Brothers Ben and Sam Gundy combined their respective experience in the restaurant business and ties to the farmers of Southwestern Ontario with their step-brother (and silent partner) James Aitken’s business savvy into a re-energised Toronto institution: Olliffe.
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