HG Walter

Head Chef, the Grill at The Dorcester

'Having used them for a number of years now, we’ve built a great working relationship with the HG Walter family. As a chef, knowing I can trust getting good quality meat from them makes my job a lot easier, and I can trust them to always deliver top notch service.'

Chef Proprietor, Elystan Street & NOTTO

'To state that the success of HG Walter is all about the quality of their meat is just not quite the whole story. And yes, the meat is exceptional, ethically sourced and it really is about as good as it gets - and often better! The story is really about the people…. the family. There are good people in this world, and then there are really good people. Team HGW (or the Heanen family - as you wish) are just that - mighty fine people who care about the important things in their business - the quality of their product, their service, and the satisfaction of their customers. They are the real deal. Top folk and top butchers.'

Executive Chef, Crispin

‘What’s so special about HG Walter is their ability to deliver on being both the approachable, friendly local butcher, whilst also being a very slick commercial partner. The service is always great for whatever our needs are, nothing is too much trouble and everybody I've ever encountered from the company has been super friendly and accommodating.'

Chef/Proprietor, The French House

‘Working with HG Walter, you can see the quality of the products and how the butchers know exactly what they are doing… it makes my life so much easier – the quality is second to none.’

Head Chef & Co-Founder, Kricket

‘When I first started cooking at Le Cafe Anglais in London years ago, I always remember how good the meat was that we used, and we cooked every cut and game bird you can think of. It was always from HG Walter. I use them today in all our restaurants. The quality, consistency and customer service is unrivalled. Adam is a great guy to work with and I love that they share the same ethos as us in using quality local well-bred meats.’