The traditional Telford farm shop and butchers packed with local produce and old-school expertise

Anthony’s of Wellington is built on generations of local butchery tradition, but its owner has continued to evolve the business, combining traditional skills and trusted recipes with a growing range of local produce and expertise in the booming world of outdoor cooking.

The popular butcher’s and farm shop on Market Street in Wellington has become a destination for quality local produce, traditional butchery and expert advice.

As the store prepares to celebrate its sixth birthday this month, owner Tony Nicholls is the first to acknowledge the people who helped make it possible.

Tony spent more than 32 years working for respected Wellington butcher Ken Francis before taking the leap into running his own business.

Ken himself had operated a butcher’s shop in Market Street for more than four decades, having learned the trade from the previous owner, Jim Harper.

Today, Tony sees himself as part of a long line of local food retailers whose values continue to shape the business today. “I’m standing on the shoulders of giants,” he said.

Since opening in 2021 on Market Street, the business has developed into much more than a traditional butcher’s shop.

Alongside a renowned meat counter, customers can find locally sourced produce, dairy products, sauces, condiments, beers, wines and spirits, all carefully selected from trusted suppliers across the region.

The shop’s reputation has been built on that commitment to quality, but also on maintaining the traditional skills that have served generations of customers. Many products are still made on site.

Among the most popular is Ken Francis’s original sausage recipe, which remains the shop’s best-selling product nearly half a century after it was first created.

Like other independent retailers, Anthony’s of Wellington has navigated the challenges of the pandemic, rising costs and ongoing pressures on household spending.

In recent weeks, the shop has had to call time on its in-house coffee bar, due to rising operating costs. But the business continues to grow, supported by a dedicated team and a customer base that spans generations.

“Some customers have known me since birth, many were Ken’s too,” Tony said.

The company has also adapted to changing food trends. One of the biggest shifts Tony has witnessed since the pandemic has been the explosion in outdoor cooking and barbecue culture.

Recognising that growing demand, the business has expanded its offering to include premium barbecues, accessories, charcoal, firelighters and specialist rubs.

Helping customers navigate the world of outdoor cooking is Tony’s “main man” - manager, Lee Milburn, whose enthusiasm and expertise have become an important part of the shop’s appeal.

An avid barbecue enthusiast, Lee advises customers on everything from smoking and roasting techniques to selecting the right equipment for their needs.

Six years into business ownership, Anthony is proud of what has been achieved and grateful to the staff, suppliers and customers who have helped along the way.

“We’ve grown from strength to strength,” he said.