About Us
Five generations of family tradition, preserving the craft and honoring the land for over 180 years.
More Than Just a Butcher Shop.
At Edge & Son, we believe that butchery is an art form, a historical responsibility, and a vital link in a sustainable food chain. We honor the deep connection between the land, the animal, and your table.
Local Provenance
We work exclusively with farms within 25 miles of our butchery. We know our farmers by name and visit the pastures ourselves to ensure the highest welfare and environmental standards.
Five Generations
Since John Edge opened our doors in 1844, the skills of the master butcher have been passed down with pride and precision through the family line, preserving techniques that are becoming a lost art.
Whole Animal
We respect the life of the animal by using every part. "Nose-to-tail" butchery is not a trend for us; it's our foundational, sustainable approach to minimizing waste and honoring the animal.
A Wirral Institution
Since 1844.
It began with John Edge, who opened the first family butcher shop on the Wirral over 180 years ago. His vision was simple: to provide the local community with the finest quality meat, sourced from farmers he knew by name.
Through two World Wars and the rise of the supermarket, Edge & Son has remained a constant. We are an independent, family-run business that has never compromised on our founding principles.
Generations of Service.
From the horse-and-cart deliveries of the 1920s to our modern local reach, we have always gone the extra mile. The same care goes into everything we prepare in-store today, and into every order that leaves our counter.
Custodians of
the Craft.
As Edge & Son celebrated its 180th anniversary, the business entered a new chapter. Callum Edge, the fifth generation of his family to run the shop, passed the torch to new owners: Tom and Jess Bowling, who also manage Storeton Belted Galloways, and master butcher Jonny Carroll, trained by Callum himself.
Together, they keep the old skills going: dry ageing, curing and cutting by hand. They also farm their own Belted Galloways and share what they know through our masterclasses.
The Owners
Our Core Team
Renowned for Excellence
"Best British Butcher"
Observer Food Monthly
"Food & Farming Awards"
BBC Radio 4