In 1972, Peter Heanen started HG Walter with the aim of being a butcher renowned for only supplying the best quality meat around. Over fifty years on, and now run by his children Adam, Clare, Daniel and Louise, HG Walter is now the butcher of choice for hundreds of top chefs and home cooks thanks to this dedication to going above and beyond to source only the finest cuts of meat possible.

Today, HG Walter supplies everyone from Jeremy Lee at Quo Vadis to Santiago Lastra at 50 Best Restaurant Kol, and this is down to this refusal to compromise on quality. This begins with meticulous sourcing, with the majority of the farms it works with being small and sustainably run, and continues through to the careful preparation and ageing of meat that happens before customers receive the produce.

Another huge point of pride for HG Walter is the fact that it's a whole carcass butcher, meaning that every cut is utilised to ensure nothing is wasted. Sausages, pies, stocks and more are all made in house using surplus products in the process and butchers are on hand to guide customers on off-cuts to further promote nose-to-tail cookery. This is something we've spoken to HG Walter about in more detail below, as head of sales, Charlie Hinds provides his tips on embracing nose-to-tail cookery. We've also partnered with three HG Walter chefs (Santiago Lastra, Luke Farrell and Henry Harris) to create three exclusive nose-to-tail recipes, which you'll also find below.