A leg of lamb makes a wonderful roast. There are two main approaches; either roast...
£28.95
Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£17.95
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£40.95
Slow cooking lamb shoulder allows the connective tissue to break down over time, rendering it moist,...
£20.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Crafted from pork...
£45.00
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Crafted in small batches and carefully filtered, filled, and sealed by hand in South-East London....
£6.99
Free range Geese from Worcestershire
About this breed
Free range Bronze Turkeys from Worcestershire and Kent.
Red grouse from the Yorkshire moors
Large White and Hampshire Duroc cross breeds from Suffolk and the South Downs.
Cornish Reds and White Cobbs from England
Aberdeen Angus and Hereford breeds from Ireland and the UK
Suffolk Texel cross from Cornwall
Fallow Deer from Berkshire
Rubia Gallega x Frissona
Scotland
Crediton, Devon
South Downs, Brighton
Walsgrove Farm, Worcestershire
Romney Marsh, Kent
Blythburgh, Suffolk
Northern Ireland
Sutton Hoo, Suffolk
Stream Farm, Somerset
Lewannick, Launceston
Fakenham, Norfolk
Extremadura, Spain
Evercreech, Somerset
Cley-next-the-sea, Norfolk
Bury St Edmonds, Suffolk
Creeting St Mary, Suffolk
Knowing where our meat comes from is of the utmost importance, providing provenance and transparency for our customers.
Traditional Farming
When it comes to sourcing meat, we champion small, British, and often family-run farms, where traditional farming techniques have been learnt and upheld across generations, ensuring we are working with the best in the business and supporting diverse ecosystems. The attention to detail these farmers employ is second to none, with animal husbandry and farming in harmony with nature at the forefront of everything they do.
Knowing our farmers
Throughout the years, we have developed close relationships with our suppliers, allowing us to know exactly where our meat comes from. Regular trips to visit our suppliers and inspect the abattoirs they are slaughtered, ensures total traceability, and instils in us the confidence that these animals are being cared for in the most humane and ethical way.
At HG Walter, we want to make sure we are doing the right thing, in the proper way.
Careful breeding
Sourcing breeds that are native to the UK is of the utmost importance to us, as it not only helps to maintain heritage breeds that have framed this country’s agricultural landscape, but it just tastes better too.
Slow grown
Native breeds’ durability against the UK’s elements ensures they can live a healthy free-range life, devoid of antibiotics, grazing and foraging on the land they have evolved with. These animals live active lifestyles and are slow grown to perfection, translating directly into their flavour and texture.
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