Started With One Counter.
Never Left It.
Wellington & Son's opened in 1932, when Arthur Wellington took over a small corner shop and began buying whole animals from farmers he knew by name. Ninety-odd years on, his great-grandson still does the same thing, the same way.
Arthur Opens the Shop
A single counter on a London side street, and a handshake agreement with two local farms — the same principle the business still runs on today.
The Ageing Room is Built
Arthur's son Thomas built the shop's first dedicated dry-ageing room, convinced that time — not tricks — was what made beef worth eating.
A Third Generation, A Wider Table
Under Michael Wellington the shop began working with game and pheasant estates, and started making its own pies in a kitchen built onto the back of the premises.
James Wellington, Fourth Generation
Same counter, same farms in spirit, and now a small range of meat packs so people who can't get to the shop midweek can still eat properly on a Sunday.
My great-grandfather used to say a butcher who won't tell you which farm the meat came from probably doesn't know himself. We've never wanted to be that shop.— James Wellington, fourth generation
The Counter is Open
Tuesday to Saturday.
Or if you can't make it in, start with this week's meat packs — the easiest way to try what we do.
See This Week's Packs