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 →Craft.Tradition.Quality.
Four generations serving London.
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.
From Local Farm
to Your Table.
The Farm
Native breeds, raised slowly on farms we visit and know by name.
Delivery
Whole animals come to us directly. No agents, no auctions, no middlemen.
The Dry-Ageing Room
Beef rests in our own ageing room for a minimum of 28 days.
The Master Butcher
Broken down by hand, by someone who has done it for years.
Your Dinner
Cut, trimmed and wrapped only after your order is in front of us.
One of our named farms, first light
Today's Counter.
A look at what is resting behind the glass this week. Hover over a cut for the butcher's advice.
Grilling ★★★★★
Pan fry ★★★★☆
Pan fry ★★★★★
Grilling ★★★★☆
Roasting ★★★★★
Pan fry ★★★☆☆
Roasting ★★★★★
Slow cook ★★★★☆
Grilling ★★★★★
Breakfast ★★★★★
We were never the cheapest butcher on the street. We intend to remain the one you trust the most.— Wellington & Son's, founding principle
We Sell Meat.
You Make Memories.
The Sunday roast that brings the family in. The steak night that turns a Tuesday around. The summer barbecue the neighbours still talk about. That is where our work ends up — and why we take it seriously.
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