HG Walter is a third-generation, independent butcher based in West London, trusted by some of the UK's most celebrated chefs and restaurants since 1972.

Our approach is built on whole-carcass butchery and close relationships with carefully selected farms and producers who prioritise high welfare and responsible farming practices. Our beef is dry-aged for a minimum of 28 days in Himalayan salt chambers. Our team produces a wide range of in-house products - sausages, bacon, burgers, stocks - from every cut and trim. Nothing goes to waste.

Supporting the professional kitchen is at the heart of what we do. We advise on lesser-known cuts, collaborate on bespoke recipes, and run on-site chef tours and butchery masterclasses to share knowledge across the industry. We are equally committed to nurturing the next generation of culinary and butchery talent through training, knowledge sharing, and collaboration.