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The Ginger Pig are butchers and farmers of rare breeds reared on the North York Moors.  The first shop - or stall as it was back then - opened at Borough Market when Henrietta Green invited the owner Tim Wilson to sell his popular sausages. As word spread the business took off and there are now five award-winning butcher shops around London which attract a cult following of foodies.

Today Tim is one of the most respected experts on rearing rare breeds of livestock and a champion of sustainable farming methods.  His three farms Grange, Blansby and East Moor are home to a collection of unique breeds, including Tamworth pigs, the largest herd of Longhorn cattle in the country, North Country Blackface sheep and Welsummer hens.

Tim has appeared in Channel 4’s Great British Food Fight, won the 2005 Farmers Weekly Best Sheep Farmer of the Year, and been a regular in the Observer Food Awards, notably winning Best Food Producer 2006 and a runner-up for Best Independent Food Shop 2009.  With the help of Fran Warde he has written the sumptuous Ginger Pig Meat Book and The Ginger Pig Farmhouse Cook Book, revealing the skills and insider knowledge of his passionate butchers, life throughout the year on his Yorkshire farm, and accompanied by delicious recipes.