Originally established as a butcher’s over 135 years ago, W.J. (Billy) George took over ownership of W.J. George Butchers from his uncle in 1935 and it still remains in the family to this very day.
But it is not just the ownership of the shop that has been handed down, invaluable knowledge of local farms, produce and seasonal variances was also passed down which is why all the meat in our butcher’s section is fully traceable; because each animal is hand picked mostly direct from the farm and brought to the abattoir at the back of the shop before being prepared for display or packaging. It is very difficult for any butcher to compete with our level of quality control and this reflects in the very high standard of the meat.
The family business is run today by Bryan, his wife Gaynor and son Chris, whose expertise is in enormous demand from many of the most high profile restaurants and caterers in London, as well as other culinary experts who are also customers of W.J. George.
Simple things like our short back bacon has to be experienced to be believed, our fillet steak (all grass-fed) and lamb are out of this world and unlike anything you will ever purchase from a supermarket.
For an interview with Bryan on the history of George’s Butchers, past and present see here.