Ieuan Edwards opened his butcher's shop on Conwy High Street in 1983 and has spent forty years making it one of the most decorated in Britain — three times Best Butcher's Shop in Wales, Britain's Best Butcher in 2014, and more than two hundred product awards, most of them for sausages and pies. The shop occupies a former Barclays bank in the middle of the walled World Heritage town, all marble and grand fittings, which suits the seriousness of what happens inside: proper Welsh beef and lamb, dry-cured bacon, the champion sausages, pies raised by hand. It is a family business — Ieuan's son works alongside him now — that has grown a wholesale and production side without letting the Conwy shop slip, and the shop is still the point. In a town ringed by one of Europe's great castle walls, the butcher is a genuine attraction in its own right. Buy the sausages; they have the medals to prove them.
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