The Hatch

30/05/2018

We've got desk space available from June.. who's looking?

27/11/2017

Drop in a semicolon and you'll be fighting them off.

14/07/2017

I am sure we have all met at least one of these?

17/11/2016

Rooting for our guys TrueView tonight at UK Dating Awards 2016 💪🏼

We’ve had a busy 10 months knocking some sense into , now we’ve got our fingers and toes crossed to hopefully knock it out of the park tonight at UK Dating Awards 2016 💌🎉⚡️

13/01/2016

Love a hackathon? Apply here: https://www.eventbrite.com/e/legal-geek-law-tech-hackathon-law-for-good-tickets-20549370721

Join us for Europe’s first Law Tech Hackathon ‘coding for good’. We met Hackney Law Centre in 2015 and realised that they had the most embracing, innovative culture of any law firm in London, we wanted to help. Hackney Community Law Centre is an amazing charity employing solicitors and paralegals t…

08/12/2015

A friends project.. http://blackchristmasjumper.squarespace.com/

09/10/2015

Dress as Batman everyday. Come and work at The Hatch. We've even got space for Robin and Alfred.

08/10/2015

06/10/2015

We've got 5 desks available - for more info email [email protected]

02/09/2015

From 1 October The Hatch has two free desks up for grabs! We would love it for you to become part of our family of creative, enthusiastic, hands-on Hatchers.

Don’t wait, just come. Contact us at [email protected] or give us a call on 07977114616. We can’t wait to meet you!

02/09/2015

Still lingering for that fingerlickin' good pulled pork bun we served at our Summer Party?

Yeah, we too. No need to wait any longer: here's the recipe, enjoy!

INGREDIENTS:
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon smoked paprika
2 teaspoons liquid smoke
1 mug Coca Cola
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)

INSTRUCTIONS:

1) Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

2) Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

3) If the pork has a bone, remove and discard it. Using 2 forks,
shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

01/09/2015

Never a dull moment at The Hatch. Thanks everyone for a great night!