Wyndham House: Prime Cuts

Wyndham House: Prime Cuts

Rod McKay


Wyndham House butchers is now open for festive orders!

In the manic week before Christmas, spare a thought for Rod McKay, the manager of Wyndham House butchers. Rod and his team will be working ferociously long hours to ensure that festive orders are fulfilled: ‘I’m used to it,’ he says. ‘But, I must admit, I’m really glad when it’s all over!’

This Christmas the High Road butchers will, as usual, be offering a comprehensive choice of top quality turkey, chicken, geese, duck, lamb, game and pigs in blankets. And, as you would expect from a business that has been built on exacting standards, all the meat and poultry is free range.

‘The Aberdeen Angus beef, whether côte de boeuf, standing ribs or sirloin, is aged for 28-35 days,’ explains Rod. ‘Ninety percent of our sausages are made on site and we have an excellent variety of stuffings, gravies, stocks and condiments as well as superb English cheeses and biscuits.

‘Also, if you would like any advice about prepping the meat – we can always do that for you – or how to cook to get the best flavours, don’t hesitate to ask. We’re delighted to help.’

Wyndham House
229d Chiswick High Road, W4 2DW
020 8994 1414

About Editor

Online editor at Keep Things Local


The company publishes four flagship magazines (Chelsea Locals, Chiswick Locals, Richmond Locals and Hammersmith Locals) with more launches planned in London and across the UK. The prime focus of each of these quarterly magazines is to showcase and support the independent traders and small businesses who do so much to give these areas their individual retail character and community spirit. This is achieved through dedicated advertorials which are written, designed and photographed by an experienced team lead by Neil McKelvie.

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