Meat, Handled the Way it Deserves to Be.
Four generations of Wellingtons have stood behind this counter. We deal directly with a small number of trusted farms, dry-age every joint in-house, and cut nothing until the order is in front of us. It is a slower way of doing things. We think it is the only way worth doing.
Butchery is not a shortcut.
We don't take one.
Every carcass that comes through our door is broken down by hand, by someone who has done it for years. We buy whole animals from farms we visit ourselves, age what needs ageing, and cut to order rather than stockpile — so what you take home was never sitting under plastic.
Our Heritage →Traceable Farms
Every animal is traceable to a named farm we deal with directly. No agents, no auctions, no guesswork about where your meat has come from.
Dry-Aged In-House
Our beef rests in our own ageing room for a minimum of 28 days. Slower, costlier, and the only way to get real depth of flavour.
Cut to Order
Nothing is pre-packed. Every order — from a single steak to a full meat pack — is cut, trimmed and wrapped after you ask for it.
We were never the cheapest butcher on the street. We intend to remain the one you trust the most.— Wellington & Son's, founding principle
A Week's Worth of Meat.
Chosen by the Butcher.
Each week we put together a small selection of packs from whatever is cut best that week — sausages, bacon, a joint, steaks, a pie or two. Pay online, then collect whenever suits you.
See This Week's Packs