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 eight 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 Farmers Weekly Best Sheep Farmer of the Year, and been a regular in the Observer Food Awards, notably winning Best Food Producer. He is the co-author of Ginger Pig Meat Book, Ginger Pig Farmhouse Cook Book, and most recently Ginger Pig Christmas Cook Book which was published by Octopus in 2023.
