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Butchers’ market
see you again next week
Mike Evans is a fourth-generation butcher.
From the age of 10 he was making sausages
for the business established in Wrexham’s
magnificent indoor Butchers’ Market by his
great-grandmother Martha.
Over the years he’s learned a thing or two
about the importance of using the best local
produce he can lay his hands on. His home-cured
bacon is legendary. And his 60 different types
of cheese, mostly from Wales, draw aficionados
from far and wide.
unique way of bringing the very best local
produce to the customer.”
Just as well, then, that Wrexham is arguably
the market capital of North Wales. We have
so many markets we’ve virtually lost count.
Selling not just food but just about anything
you could imagine. Indoors and outdoors.
Daily, weekly and monthly.
According to Mike, once you’ve tried Welsh
brie, you won’t go back to the French stuff.
And once you’ve sampled the skills of a
traditional butcher, shrink-wrapped meat just
doesn’t cut the mustard.
“Mike sells things, like this lovely cooked ham
shank, that you just can’t get at the supermarket,”
says regular customer Betty Griffith. “I like his
prices and the friendly chat. I’ve been coming
here every week for 30-odd years.”
Celebrity chefs like Jamie Oliver and Hugh
Fearnley-Whittingstall have been banging the
drum about quality local food. Good news for
traditional butchers. And for the Butchers’
Market.
“People are thinking more and more about
food miles,” says Mike. “They want local
meats and old-fashioned cuts. A market is a
“People are thinking more
and more about food miles.”
Mike Evans, butcher
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