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Modern Expertise. Traditional Values.Our story
A lifelong ambition fulfilled — and a traditional butcher's shop reimagined for today.
A traditional shop, made modern
Tucked into the bustling parade of shops by Hinchley Wood station, The Butcher in the Wood opened its doors in August 2017. Ben had one ambition: to make a traditional butcher's shop more appealing and modern, while giving everybody a taste of meat as it ought to be — served by enthusiastic, approachable, knowledgeable staff.
Ben is passionate about sourcing the finest free-range meat, game and artisan produce from British farmers and producers with the highest of animal welfare standards. Combining that with knowledgeable, personal service is what makes the shop so special.
"Meat as it ought to be — with the friendly, knowledgeable service you'd hope for over the counter."
Where our meat comes from
We consider it imperative that our farms traditionally breed, rear and care for their animals to the highest standards — so you receive first-class produce every time.
Beef from The Butcher in the Wood is a truly premium product. We select slow-growing animals that have enjoyed a natural lifestyle and wholesome diet, then mature the beef on the bone in our aging cabinet for 21–28 days (or longer) for deep, full flavour.
Lamb is born and reared in the Highlands — grass-fed and naturally reared for tender, full-flavoured meat. It's hung on the bone on site for a minimum of five days before we butcher it into the cuts you need.
Pork & poultry come from Packington Farm in Gloucestershire — truly free-range, born and living outdoors their whole lives, reared to RSPCA-recognised standards — and from T.W. Ludgate in Oxfordshire for barn-reared chickens with constant access to the outdoors.
Want advice on a cut? Our team are always happy to share recipes, cooking tips and suggestions over the counter.
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