Description
The Ginger Pig has been part of Marylebone since 2003, when it opened its first shop on Moxon Street after building a following at Borough Market. Founded by Tim Wilson, the business grew out of North Yorkshire farming and a belief in raising native British breeds with care. That farm-to-shop approach still runs the counter: carcasses come in whole, meat is properly hung, and the team cuts to order. Two decades on, the shop remains a touchstone for customers who want clear provenance and proper butchery.
Expect a warm, busy counter, sound advice on cuts and cooking, and a daily selection running from dry-aged beef and well-bred pork to lamb, sausages, pies and stocks. The hot deli counter pulls a steady lunchtime crowd, and evening butchery classes give curious cooks some hands-on skills. Special-occasion orders are prepared to specification, and the shop is a reliable stop for weekday suppers and weekend roasts alike. Set among Marylebone's food-focused streets, it keeps good meat at the centre of the table.
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Reviews
Great Service
Great advice from Yellow when we were planning our barbecue for friends. He really took the time and trouble to make sure the meat was the star for the event- Thanks Yellow!
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