The Ginger Pig

Heritage and provenance

The Ginger Pig has been part of Marylebone since 2003, when it opened its first bricks and mortar shop on Moxon Street after building a loyal following at Borough Market. Founded by Tim Wilson, the business grew from North Yorkshire farming roots and a belief in raising native British breeds with respect and care. That farm-to-shop mindset still shapes the counter today. Carcasses are brought in whole, meat is properly hung, and the team cuts to order with precision. The result is confident butchery backed by clear provenance. Over two decades on, the Marylebone shop remains a touchstone for customers who value quality, craft, and honest sourcing in a neighbourhood known for good food and independent spirit.

What to expect

Visitors can expect a warm, busy counter, expert advice on cuts and cooking, and a daily selection that runs from dry-aged beef and well-bred pork to lamb, sausages, pies and stocks. The hot deli counter draws a steady lunchtime crowd, while evening butchery classes give curious cooks hands-on skills. Orders for special occasions are handled with care, and the team is happy to prepare to specification. For local workers and residents, the shop is a reliable stop for weekday suppers and weekend roasts. For suppliers and partners, the business is known for consistent standards and long-term relationships. Set among Marylebone’s food-focused streets, The Ginger Pig adds depth to the area’s character and keeps good meat at the centre of the table.