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Meet Our Team

Chris Legg heads an experienced team of butchers Joe, Ryan & James. Passionate about sourcing from farmers with provenance and specialising in quality cuts of meat, you’ll also get good advice on how to cook them well.

“I knew from a very early stage I wanted to one day open my own shop, that was always the goal. The Manor Butchery is a culmination of all those years hard graft”

Chris Legg
Director

With over 20 years’ experience working in high-end butcher shops, Chris has devoted his career to perfecting his craft in order to fulfil his dream of opening his own Butchery.

Chris’s first job was an apprentice in his local butcher shop where he benefited from the training and mentoring of two master butchers before progressing up the ranks to eventually become Shop Manager at 21 years old. He then further pursued his career at Royal Windsor Farm Shop as Butchery Manager, Daylesford Organic in Gloucestershire as Head Butcher, Shop Manager of Sheepdrove Organic in Maida Vale, and worked as a head butcher at the top London restaurant Bar Boulud, Mandarin Oriental Knightsbridge where he learned a huge amount about cooking meat stocks, sauces and French charcuterie.

That dream eventually came to fruition in May 2017, when Chris took over Manor Farm Butchers on Victoria Road and since then he’s grown the business, with the help of his team around him, to a thriving butchers in the heart of a bustling high street.

Chris lives in Pinner with his partner Natalia and their two children Mia and Aimee. Every spare moment is spent with them and he loves trips to the park, holidays to the seaside and reading them bedtime stories. He still finds time to practice hot yoga, loves a BBQ, cold beer and has a passion for house music.

Favourite Quality Craft Cut: Can’t beat the unctuous lip-smacking fat found in beef short-ribs.

Joe Wilson
Manager

Originally hailing from Hampton, Joe’s a highly skilled butcher with over 16 years’ experience working within the meat trade, including positions held at Moens of Clapham, Laverstoke Park in Overton and Fenns of Piccadilly. He joined The Manor Butchery in May 2018, making him the longest serving member of staff. Joe is responsible for overseeing the day-to-day operations of the shop and is particularly talented at beef boning and sausage making.

Joe lives in Ruislip, has two children both in High School and loves taking them on adventures into London. He’s a huge Star Wars fan and has also watched all the films in the Marvel Universe!

Favourite Quality Craft Cut: Carvery Rib of Beef

Ryan Potts
Butcher

Ryan first worked on the Manor at the tender age of 16 as a Saturday boy, way back when the butcher shop had an open front, which he remembers used to get very cold in winter. Fast forward 10 years and Ryan returns as a fully-fledged butcher with the rare quality of being a great all-round shopman. He continues to develop his skills and is especially competent at cutting lamb and poultry processing.

Ryan lives with his family in Ruislip, enjoys going to the gym and healthy eating and loves going to the pub with his friends on a weekend.

Favourite Quality Craft Cut: Rack of Lamb

James Smith
Saturday Boy

17 year old James is currently studying full-time, working towards a Level 2 Diploma in Professional Cookery at West Herts Food Academy where he aspires to become a chef. He first approached the Manor Butchery for a job when his college closed during Lockdown and has been working here part-time since January 2021.

James plays an essential role in producing our value added range of products such as burgers, kebabs and keeping the pre-packed filled up with different flavour packs. We are hoping he will choose to further his career in butchery and take on a more permanent position in the shop, if he continues to work hard then he will become a talented future star, whether behind a butcher’s block or kitchen stove, only time will tell.

Favourite Quality Craft Cut: Chicken Kebabs

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