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Use the form on the right to contact us.

Thanks for getting in touch, we will be right back at you shortly.  In the meantime feel free to call us anytime at 416 928 0296 for our flagship store and office in Summerhill, Toronto. 

           

123 Street Avenue, City Town, 99999

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Media & News

Olliffe Retail and our wholesale stores receive a lot of attention.  Here is some of the latest news

from around town and globally. 

Now Magazine: Best Sausage Spots in Toronto

September 26, 2014

Review: Olliffe Butchery Classes (Chickens!)

February 6, 2014

Hokkaido Lamb

January 17, 2014

The Best Butcher Shops in Toronto

May 14, 2013

Olliffe on Queen I Good Food Revolution

April 25, 2013

Sausage Partners is being replaced by a third Olliffe location

April 18, 2013

Food Spy: Olliffe butchers now doing retail and wholesale in Leslieville

April 18, 2013

Toronto's Best Sandwiches: Olliffe's Roast Beef Sandwich

September 25, 2012

Woman butcher hacks it in a man's world

July 16, 2012

Step Up the Grill: BBQ that goes beyond the grocery store

April 10, 2012

Six Butchery Trends for 2012

December 17, 2011

Olliffe, New Sausage King at St. Lawrence Market

September 14, 2011

Jamie Kennedy Kitchens expands west, Olliffe acquires The Sausage King

September 6, 2011

The Meat Lessons: How to calibrate a meat thermometer

June 28, 2011

The Meat Lessons: A spring fling with lamb cooked in hay

April 12, 2011

The Meat Lessons: A crash course in butchers’ jargon

March 1, 2011

Good Food Fighter Profile - Olliffe

February 25, 2011

The Meat Lessons: New Year's Suckling Pig

December 28, 2010

The Meat Lessons: Top 10 carnivorous trends to watch in 2011

December 21, 2010

The Meat Lessons: Paper or Plastic at the butcher shop

December 8, 2010

Good Food Fighters: Olliffe

November 18, 2010

The Meat Lessons: Meat and potatoes on Prince Edward Island

October 13, 2010

The Meat Lessons: Organic is important, but there are other things to consider

September 24, 2010

The Meat Lessons: The secret to beef striploin

August 18, 2010

The Meat Lessons: A good burger or sausage begins with the perfect grind

July 22, 2010