HG Walter practices the ancient art of butchery, sourcing the finest quality produce and whole carcasses in the UK, and then ageing, cutting, boning, and trimming to their customers’ specifications. Their butchers and chefs work to a zero-waste policy, utilising each part of the animal by making their own products in-house, such as sausages, bacon, burgers and stocks. Their state-of-the-art production unit, complete with dry-ageing facilities and specialised production rooms, is the product of a relentless aim to produce an exceptional product and allows them to work closely with their customers to create bespoke products. Above all, they value quality and consistency, provenance and heritage, and knowledge and expertise.
