For many years, The Ginger Pig ran its own farm in North Yorkshire but decided that supporting a small network of trusted farmers would be a more sustainable way to produce meat for the shops. Founder Tim Wilson spent years building these relationships, many with old friends, before opening the Moxon Street store — the brand's first bricks-and-mortar shop, following a stall at Borough Market.

The shop is known for its popular range of pickles, pies, sausages, pâtés and terrines, alongside the most succulent, award-winning sausage rolls you'll ever taste, plus a daily-changing selection of meals to take home. The newly refurbished space brings a fresh take on deli lunches, alongside the shop's established offer of exceptional, artisan cuts from native-breed, high-welfare, naturally reared animals. Downstairs, the Butcher's Dining Room is a beautiful, intimate space hosting new Steak & Wine and Butchery classes, and available for private bookings.