From its inception, Edge & Son was more than a butcher’s shop; it was a cornerstone for the local community. Generations of Wirral residents turned to the shop for high-quality, locally sourced meat, a tradition that continues today. During the Second World War, the Edge family played a vital role in rationing meat for Chester and Wirral, ensuring the community was fed during challenging times.
The business has always evolved while staying true to its roots. After World War I, the Edge family introduced their first delivery vehicle, replacing horse-drawn carts. The addition of an in-house abattoir in the 1960s allowed the business to maintain full control over quality and animal welfare, solidifying its reputation for transparency and excellence.
Edge & Son has long championed sustainability. As a nose-to-tail butcher, the shop ensures every part of the animal is used, minimising waste. Products like bone broth, dripping, and tallow, which were staples in the 19th century, remain popular today. Any unusable parts are processed into pet food, demonstrating the shop’s commitment to environmental responsibility.
In 2017, a devastating explosion shook New Ferry, damaging over 200 buildings and injuring 81 people. Edge & Son’s storefront and shutters were destroyed, but the shop reopened the very next day, embodying the resilience and determination that have defined its history. Despite challenges, the business recovered and continued to thrive.
In 2018, Edge & Son’s dedication to quality and sustainability was recognised on a national stage when it was named ‘Top Retailer of the Year’ at the BBC Food and Farming Awards. This prestigious accolade, often referred to as the “Oscars of the food world,” highlighted the shop’s commitment to excellence and its significant contribution to the local community.
Edge & Son partnered with Delifonseca, opening a butcher counter within their award-winning Dockside restaurant and deli. This collaboration brought the same high-quality, sustainable meat to a wider audience in Liverpool, further solidifying the shop’s reputation for excellence and innovation.
Christmas 2020 was particularly poignant. Despite the difficulties of lockdowns and restrictions, Edge & Son brought the spirit of the season to life. The team worked tirelessly to provide festive meats, including traditional turkeys, gammons, and seasonal favorites, ensuring families could still celebrate with the highest-quality produce. Their dedication reinforced the shop’s role as a pillar of the community, even during one of the most challenging years in its history.
As Edge & Son celebrated its 180th anniversary, the business entered a new chapter. Callum Edge, the fifth generation of his family to run the shop, passed the torch to new owners, Tom and Jess Bowling, who also manage Storeton Belted Galloways, and butcher Jonny Carroll, trained by Callum himself. Together, they preserve the legacy of Edge & Son while bringing fresh energy and vision.
With the ongoing regeneration of New Ferry, including new homes and public improvements, Edge & Son remains a vital part of the community. The shop’s new leadership is committed to upholding its storied traditions while ensuring it thrives in a modern world.
Edge & Son isn’t just a butcher’s shop; it’s a living testament to 180 years of history, resilience, and dedication to quality. Here’s to the next 180 years.
