A family butcher shop in the heart of Abergavenny. Neil Powell trained as a Master Butcher at the Blackpool Food Technology Centre in 1967 and acquired this Flannel Street shop, on the same row that has held butchers since the 15th century, in 1971. Today Neil works the counter alongside his sons Peter and Ben Powell. The Bakery Kitchen behind the counter is run by Julian Wheeler, the trade's “Pie Minister”, since 1997. On 19 September 2024 the judges at the Meat Management Industry Awards crowned this shop Britain's Best Butcher's Shop.
Crowned Britain's Best Butcher's Shop at the 2024 Meat Management Industry Awards. Hilton Birmingham Metropole, 19 September 2024. Hosted by Martin Bayfield. “Winning this award is a tremendous honour. It is a recognition of the passion and commitment that goes into every aspect of the business, from working with local farmers and producers to delivering exceptional service.” Neil Powell
Beef from named Herefordshire farms including Willersley Court (John Morris). One hundred per cent homegrown feed. Dry-aged on the bone in the shop, not vacuum-packed wet for a week. Every rib, sirloin, ribeye and rump cut to the order on the bench. For the Sunday joint, ring by Thursday and we will hold the carcass.
Welsh lamb from the surrounding hill farms, the chops cut single or double thickness to your order. Monmouthshire pork, the loin cured into bacon and the leg cured into gammon on the bench. Free-range Herefordshire poultry alongside. Every cut named for the farm it walked off.
Sausages linked at the bench, not bought in. Bacon and gammon cured in-house. Burgers hand-pressed each morning from the day's beef trim. Deli counter with cured meats and patés alongside. Meat boxes and BBQ packs for shop or delivery.
Online shop with UK mainland delivery, dispatched Tuesday, Wednesday and Thursday in insulated boxes with ice packs. Meat boxes from the everyday weekly to the entertain-eight BBQ. Bespoke boxes by phone with the Abergavenny counter.
Behind the counter is the Bakery Kitchen. Julian Wheeler has run it since 1997 and the trade knows him as the Pie Minister. Pies, sausage rolls and quiches are made on the premises with our house-pressed pastry and trim from the same meat bench. The rib trim from Tuesday's beef order is in Friday's steak pie. Nothing bought in.
“Baking the very finest pies using our home made pastry and the finest ingredients that money can buy makes my job very easy indeed.” Julian Wheeler, Master Baker
FROM THE BENCH TO THE PIE TIN 
Flannel Street was known as Butchers Row in the fifteenth and sixteenth centuries, with five butchers shops, an abattoir and a number of chop houses along its length. Livestock was driven up Castle Street, adjacent to Flannel Street, on its way to the market. The building at No. 1 Flannel Street has been continuously occupied by butchers since the lineage anchors the brand carries forward to 1857.
Neil Powell began his apprenticeship in his father's country butchers in Longtown, in the foothills of the Black Mountains, at the age of five, riding the family meat van on its rounds of the Herefordshire and Monmouthshire borders. In 1967 he attended the Blackpool Food Technology Centre, gaining a slaughterman's licence and a craft butchery qualification, the two endorsements that traditionally make a Master Butcher. In 1971 he acquired the shop at No. 1 Flannel Street and has run it as Neil Powell ever since.
Today the counter is run by Neil, his sons Peter and Ben Powell, and Master Baker Julian Wheeler in the Bakery Kitchen behind it. The 2024 Meat Management Industry Awards judges named this shop Britain's Best Butcher's Shop.
1-3 Flannel Street, NP7 5EG
The historic counter on Butchers Row. Britain's Best Butcher's Shop, 2024. The Bakery Kitchen behind the counter.
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A short form for an order, or phone the Abergavenny counter on 01873 853 110. We cut to your order, weigh to your order, hold it in the cool room until you collect. Friday afternoon and Saturday morning are the busy windows for the weekend; ring through by Thursday for the larger joints and the Sunday rib. For UK mainland delivery use the meat-box option and we dispatch Tuesday, Wednesday and Thursday.
1-3 Flannel Street
Abergavenny
Monmouthshire NP7 5EG
Phone · 01873 853 110
Email · info@neilpowell.co.uk
Park · on-street Flannel Street and the public car park on Tudor Street. Two minutes from the Town Hall and the Tuesday market.
We open at seven. The market-town rhythm: the bakery shelves are stocked first thing and the Sunday joints are cut in the cool of the morning. Monday closes at three; the rest of the week runs through to half four.
Yes. Phone the shop on 01873 853 110, tell us the weight and the trim, and we cut it on the bench while you wait or hold it in the cool room for collection. For Sunday joints we recommend ringing by Thursday afternoon for the larger ribs and forequarter cuts. The beef has been dry-aged on the bone in the cool room, every cut named for the Herefordshire farm it walked off.
Yes. The Bakery Kitchen behind the counter has been run by Master Baker Julian Wheeler since 1997. The trade knows him as the Pie Minister. Pies, sausage rolls and quiches are all made on the premises with our house-pressed pastry and trim from the same meat bench. Nothing bought in. The rib trim from Tuesday's beef order is in Friday's steak pie.
Herefordshire farms, including Willersley Court Farm with John Morris. One hundred per cent homegrown feed. Dry-aged on the bone in the shop cool room and named for the farm it walked off. The lineage runs from the livestock market at the head of Castle Street, into Flannel Street, onto the counter.
Yes. UK mainland delivery, dispatched Tuesday, Wednesday and Thursday in insulated boxes with ice packs. Order online any time, or phone the Abergavenny counter on 01873 853 110 for a bespoke box. Boxes range from the weekly family essentials through to the entertain-eight BBQ.
Closed on Sundays. Monday runs 07:00 to 15:00, the early-trade rhythm of the market town. Tuesday to Saturday is 07:00 to 16:30. We open at seven so the bakery shelves are stocked first thing and the Sunday joints are cut in the cool of the morning.