Moxon Street

First, a little bit of history

The Ginger Pig was founded by Tim Wilson, whose farming roots in North Yorkshire shaped our philosophy from the very beginning: good meat starts with the way an animal is reared. We have always championed native British breeds, carefully reared and given the time and attention needed to produce meat of real character.

In 1998, Tim was invited to take part in one of the first Food Lovers’ Fairs at Borough Market, organised by food writer Henrietta Green. The response was immediate: the first consignment of sausages sold out within hours. We quickly became regulars at Borough, where Tim was soon joined by Paul Hughes, one of the great names in British charcuterie, who came to us from Fergus Henderson’s St John.

Moxon Street

The success at Borough led naturally to our first ‘proper’ shop, which opened on Moxon Street in 2003. Just off Marylebone High Street, Moxon Street has always had the feel of a neighbourhood tucked away from the bustle of central London – quietly smart, independent and distinctly local. It was the perfect setting for a butcher founded on good farming, proper provenance and old-fashioned expertise and the obvious choice for our first bricks-and-mortar home.

Today, the Moxon Street shop is led by Angela. On the butcher’s counter, she is supported by Keith, Hugh and Chloe. Between them, they bring decades of experience and an instinctive knowledge of the butcher’s craft. Whether you are choosing a particular cut for Sunday lunch or planning something rather more ambitious, they are always happy to advise, source something special and prepare it precisely as you need it.

The hot deli counter

The hot deli counter is a Moxon Street institution, drawing a loyal following at lunchtime. Emma has run the counter for the past fourteen years, with Vida and Audri alongside her. Vida has been here since the shop first opened and has developed many of the recipes for the salads and hot dishes served each day. Audri, whose speciality is canapés, is also the genius behind our famous and much-loved Beef Wellington.

Butchery classes

For those who would like to understand a little more about what happens behind the counter, our increasingly popular butchery classes offer the chance to learn the craft first-hand – a rare opportunity to get to grips with the skills behind a properly run butcher’s shop. If you have ever ventured into one of our shops and marvelled at the knowledge and techniques of our skilful butchers, then our butchery classes could be the perfect evening for you. No experience is needed; guests are simply required to have an audacious love of meat and a readiness to get stuck in. You can book your place over the counter or via the website.

Looking to the future

In September 2026, Moxon Street reopens following a complete renovation. The shop will be more spacious, but its character remains very much intact: warm, knowledgeable service, beautifully presented counters and the sort of advice that comes from years spent working with good meat. Alongside dry-aged beef and well-bred pork, you’ll find our award-winning chicken, lamb and sausages, as well as pies, stocks and a full deli selection – everything carefully made, properly sourced and ideally suited to a midweek supper, the perfect picnic or a long Sunday lunch.