Ansell and Sons has traded as a butcher from 5 High Street since 1796, when William and Sarah Raymond first ran a shop on the site under the name Crackbones. The current owner, Paul Raymond, took over the counter in 1993, following his father Derek, who ran the shop from 1963. Carcasses are still cut on the premises rather than delivered pre-portioned, with British beef aged a minimum of twenty-one days and pork and lamb bought directly from farmers across Essex and Suffolk. The shop runs hands-on butchery classes covering pork, beef, barbecue and smoking techniques, and offers free local delivery with no minimum spend. Maldon's association with sea salt sits a few streets from the shop at the estuary, and Ansell's meat counter has outlasted most other traders on the same stretch of High Street.
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