Walter Rose & Son: The Chefs’ Butcher
At Walter Rose & Son attention to detail is everything. From the sourcing of the best animals through their carefully curated list of farmers to the process of taking on the butchers straight from school, so that they learn the ‘Walter Rose way’ as opposed to the generic fashion taught on butchery courses, every step is given the optimum level of consideration.
“I’ve worked with Charlie and the team at Walter Rose for twelve years” Aktar Islam, Chef Patron of Michelin starred Opheem and Pulperia tells us, “We love the way that they butcher every cut to order from entire carcasses gives us the bespoke service we require”.
He’s right: Walter Rose & Son is a chef’s butcher, who recognises that each specification is different and who work through the night to have orders in the kitchen the following day.
Here’s a virtual tour of the butchers shop and cutting plant, so you can see that superb quality and excellent service chimes through everything they do to give chefs what they need, when they need it, always going the extra mile:
The butchers have been a part of the Wiltshire high street since 1847, moving into supplying the industry during the supermarket boom of the 1980s. Since then they’ve gone on to supply a large proportion of the top restaurants in the country. Luke Tipping, head chef of Michelin-starred Simpsons, has nothing but praise for them;
“As chefs we are nothing without the finest produce, so I’m always striving to select the best I can, this doesn’t happen without like minded suppliers, Walter Rose is certainly one of those. I’ve only recently started working with Walter Rose but they are definitely part of the future at Simpsons, the service that Jack and Charlie offer is second to none”.
Traceability is of huge importance so a large proportion of the meat is sourced within ten miles of the company. They know what diet the animals are on, that the farms are free from harmful pesticides, and the sustainability of each individual breed. The result is world class meat, whether that be beef, lamb, poultry, game and any cut of meat a chef may require, to their individual specification.
The recent pandemic has led to Walter Rose diversifying the business to accommodate a growing domestic requirement for meat, but this still remains a business that serves chefs and the hospitality industry at its core. With restaurants reopening to a ‘new normal’, Walter Rose will be there to provide the support and level of service which comes with over 170 years of experience.
Walter Rose would like to take this opportunity to welcome chefs back to their kitchens and let them know that its business as usual once more. Jack and Charlie Cook would love to hear from you with your requirements: