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Douglas Willis Rounds off Record Year with Welsh Butchers of the Year Award

Family-owned business Douglas Willis was recently crowned Welsh Butcher’s Shop of the Year 2019 at this year’s Butcher Shop of the Year Awards in London, the latest in a long list of achievements for the popular meat supplier.

The family-owned business was awarded Welsh Butcher’s Shop of the Year 2019 at this year’s Butcher Shop of the Year Awards in London.

The awards, held at the Hilton London Bankside, celebrates the efforts of local butchers across the country, with Douglas Willis seeing off stiff competition to take home the industry recognised award. The win means that the business, based in Cwmbran, South Wales, will act as principal meat supplier for the Hybu Cig Cymru (HCC) cooking demonstrations at this month’s Royal Welsh Winter Fair.

The prestigious award is the proverbial icing on the cake for the family owned business, which has enjoyed record growth after expanding its scope of operations. Building on the success of its retail stores in Cwmbran, the BRC Start accredited company – the first company in the World to achieve this standard – has recently launched a new website and online retail store. Open to businesses and members of the public, the new website offers a wide range of locally sourced produce.

The website’s innovative ordering system has already seen the company broaden its UK wide client base.

With the online meat-delivery industry growing year on year, the move online made perfect sense for the company, which counts the Celtic Manor and the Michelin Star James Sommerin Restaurant as longstanding clients.

Peter Willis, co-owner and director, talks of his pride in the company’s recent achievements:

“We couldn’t be more pleased with being named Welsh Butcher’s Shop of the Year 2019 – it’s a testament to the hours of hard work everyone at Douglas Willis puts in, day in, day out.”

Speaking from the family’s farm in Cwmbran, South Wales, co-owner and director Sean Willis speaks candidly about the future direction of the business, which has traded since 1940:

“We’re always looking for new ways to delight our customers, particularly through our retail produce, but I’m also very excited to see where we can take the business – our new online store is a big part of that. I’m looking forward to seeing what 2020 brings.”

The business has also teamed up with chef Manuel Monzon, formerly of Bar 44, to head up the newly formed Development Kitchen. Tasked with diversifying the business’s current offering, former client Manuel will help the business develop exciting new products for retail and online clients alike.