Marylebone Butcher Shop With Bronze Turkeys: The Ginger Pig

The Ginger Pig, at 8-10 Moxon Street, London W1U 4EW, is the Marylebone butcher shop that opens Monday to Saturday from 9am to 5pm and on Sunday from 10am to 3pm. If you typed butcher shop near me anywhere around Baker Street this autumn, the timing matters: Thanksgiving orders open on 16 November and close on 29 November 2026, and a whole Broad-breasted Bronze Turkey starts at £134.65 for the extra-small 4 to 5kg size.

The business began with a farmer, not a shop. Founder Tim Wilson, whose farming roots are in North Yorkshire, bought three Tamworth pigs named Milly, Molly and Mandy, and in 1998 he was invited to sell at one of the first Food Lovers' Fairs at Borough Market. The Moxon Street shop followed in 2003, and the company calls it its first proper shop. It is still the one most Londoners think of when they hear the name.

Moxon Street has just been through a complete renovation. The company's own page dates the reopening to September 2026 and promises a more spacious room with the same character: knowledgeable service and beautifully presented counters.

Moxon Street is a short side street just off Marylebone High Street, and the shop describes it as a neighbourhood tucked away from the bustle of central London. The nearest Underground stations are Baker Street, Bond Street and Regent's Park, all within easy walking distance, and Marylebone station is the closest mainline terminus if you are arriving from the Chilterns or Buckinghamshire.

Arrive on foot if you can. Marylebone's side streets are tight for parking, and a turkey in a cool bag is easy to carry back to Baker Street. If you are coming from the west, walk down Marylebone High Street from the Marylebone Road end and turn left; the butcher sits among cafes, delis and small independent shops.

The turkey here is a Broad-breasted Bronze, reared exclusively for The Ginger Pig by Richard Botterill on the Belvoir Estate. Each bird is dry-plucked and game-hung for ten days, which tightens the skin and deepens the flavour. Prices run from £134.65 for the extra-small 4 to 5kg size up to £249.50 for an extra-large bird of 8kg or more, so there is a size for a table of six as well as for a full family gathering.

Order windows are fixed. Thanksgiving orders are taken from 16 to 29 November 2026, and Christmas and New Year orders run through December. Christmas ordering opened on 5 October, and the final deadline is 10am on Wednesday 16 December, including any changes to your basket. Click and collect from your local Ginger Pig is free in the run-up to Christmas, while deliveries between 19 and 24 December carry a £15 charge, rising to £20 on Sunday 20 December.

If a whole bird is too much, the Bronze Turkey Crown starts at £119.50 for 2 to 3kg, and a Traditional Goose starts at £135.50. An honest call: for four people, skip the whole extra-small turkey and buy the crown. You lose the legs and the stock-making carcass, but you save the oven space and still get the dry-plucked Bronze flavour that is the reason to shop here.

The everyday counter is worth the trip outside the holidays. A Whole Yorkshire Chicken, averaging 1.8 to 2kg, costs £22.45 and roasts in about an hour and a half. Ribeye steaks are priced from £15.65 depending on the cut size, and sirloins from £14.25. For the Christmas table, a pack of six Pigs in Blankets is £7.75, an easy add-on to any turkey order.

The Festive Sausage Roll is £8.50, and the Giant Festive Sausage Roll, at £26.50, is built for a party table. The hot deli counter is what the company calls a Moxon Street institution, with a loyal following at lunchtime, so time a visit around noon if you want something warm to eat while the butchers wrap your order. The shop's Beef Wellington is made in-house by a long-serving member of staff, Audri.

The Ginger Pig has run butchery classes from its Marylebone and Borough Market shops for more than ten years, and says more than 35,000 people have taken part. No experience is needed, and you can book a place over the counter or on the website. A class is the best way to learn how to joint a bird or tie a rib of beef before the holidays.

The shop's busiest days in the festive season are the collection days just before Christmas, and the hours change then: Christmas Eve runs from 8:30am to 2pm, the shop is closed from 25 to 27 December, and New Year's Eve runs from 9am to 2pm. For an ordinary weekend shop, a Sunday visit between 10am and 3pm is the shortest window of the week, so come early.

Marylebone High Street is the obvious loop. Walk north and you pass Daunt Books, the Edwardian bookshop with its long oak gallery and travel shelves, and continue to the Marylebone Road end for Regent's Park, where the Inner Circle and Queen Mary's Gardens make a quiet half-hour walk. On a Sunday, the Marylebone farmers' market in the car park off Moxon Street adds stalls of vegetables and cheese to pair with your meat.

For a sit-down meal after shopping, Chiltern Street and Paddington Street have cafes and wine bars within a few minutes' walk. Wallace Collection, in Manchester Square to the south, is free to enter and makes a good rainy-day stop between the butcher and Bond Street station. Keep the walk short if you are carrying raw meat, or shop last and head straight to the Tube.

Address: The Ginger Pig, 8-10 Moxon Street, Marylebone, London W1U 4EW. Hours: Monday to Saturday 9am to 5pm, Sunday 10am to 3pm. Christmas Eve 8:30am to 2pm; closed 25 to 27 December; New Year's Eve 9am to 2pm. Nearest Tube: Baker Street, Bond Street or Regent's Park. Thanksgiving orders: 16 to 29 November 2026. Christmas deadline: 10am, Wednesday 16 December.

Prices quoted come from the shop's website in October 2026: Bronze turkey from £134.65 to £249.50, turkey crown from £119.50, goose from £135.50, Yorkshire chicken £22.45, ribeye from £15.65, sirloin from £14.25, six Pigs in Blankets £7.75, Festive Sausage Roll £8.50 and the giant version £26.50. Ask the Karpo APP for a Marylebone lunch spot to pair with your collection.