1 London Road, Shrewsbury · Butchers, deli and hot carvery counter · thirty years on the bench
Counter 01743 622989 shop@bradleysbutchers.com
Bradleys Butchers · Delicatessen · Shrewsbury Hold something on the counter
1 London Road · Shrewsbury · on this corner since 2019

Shrewsbury butchers, delicatessen and hot carvery counter, thirty years on the bench.

Jason Bradley apprenticed at Beaman and Sons in Bridgnorth, ran a butchers shop in Spain for seven years, came back to Shropshire to manage the Low Town Beaman's, and put the bench down on 1 London Road in Spring 2019. Whole carcasses come to the bench, get broken down in-house, and turn up either on the counter, on the deli, or carved into a bap at the hot counter the same day.

30Years of bench experience behind the counter
2019The shop opens at 1 London Road, Shrewsbury
28Days the Shropshire beef hangs before it sells
See what is on the bench Hold something for collection
The Bradleys Butchers meat counter at 1 London Road Shrewsbury, with chalkboard pricing and the day's joints
The counter · 1 London Road · SY2 6NN Shropshire beef hung twenty-eight days, lamb local, pork free-range. Trained butchers cut to order Mon to Sat.
30Years on the bench · Jason Bradley
28Days dry-aged Shropshire beef
Spring 20191 London Road, Shrewsbury
5xGreat Taste Award · grain-fed chicken
Three counters · one address · one bench

The butchers counter, the delicatessen counter, and the hot carvery counter. One London Road corner.

The bench at 1 London Road is the heart of it. Whole carcasses come in, get broken down on the morning, and the cuts go three places. Behind the meat counter to take home, onto the deli for the sliced trade, or onto the hot carvery board for the lunchtime bap. Same animal, three counters, one address.

The meat counter at Bradleys Butchers & Delicatessen on 1 London Road Shrewsbury, with chalkboard pricing and the day's joints on display
The butchers counter

Whole-carcass butchery on the bench. Shropshire beef, hung and aged 28 days, lamb local, pork free-range.

Beef reared on Shropshire farms from age-old stock, Hereford crossed with continental breeds, hung and aged twenty-eight days for the eye in the joint. Lamb local from the county, selected for the eye in the loin and the rack. Free-range pork, full of flavour, no shortcuts. Two chicken lines, slow-reared free-range and barn-reared grain-fed, the grain-fed line a five-time Great Taste Award winner. Trained staff cut to order to the gram or the inch.

The delicatessen counter at Bradleys, with cooked meats, pies and continental delicacies
The delicatessen counter

Cooked meats sliced to the gram, the house honey-roast ham, scotch eggs, pies, and the continental deli line from Jason's seven Spanish years.

Cooked meats freshly sliced to just the right amount. The house honey-roast ham, sausage rolls, scotch eggs, pies of all types and pasties. Local cheeses across the British and European ranges, alongside the continental deli line, cured meats, oils and stocks that came out of the seven years Jason spent running a shop in Spain. Local artisan suppliers on the pantry shelves alongside, many of whom approached the shop directly after the 2019 opening.

A roast joint on the carvery counter at Bradleys Butchers in Shrewsbury, ready to be carved into baps
The hot carvery counter

Roast joints carved into sandwiches and baps through the day, cut from the bench the same morning.

A hot carvery alongside the deli, serving roast joints into sandwiches and baps through the lunch trade. The roast on the bap is the joint cut on the bench that morning. Office-worker lunch trade across the English Bridge, walkers up from the Abbey side of the river, the Saturday-morning queue. No bookings, queue at the counter, Mon to Sat from 08:00, last orders an hour before close.

The bench · what makes it different

Shropshire beef from age-old stock. Hereford crossed with continental. Hung and aged twenty-eight days.

The beef is reared right here in Shropshire from age-old farming stock. The breed is Hereford crossed with continental for the eye and the marbling. The carcass hangs on the rail for twenty-eight days before it comes to the bench. That is the kind of detail you only know if you have spent thirty years on a butchery floor; it is not on the packaging, it is on the rail.

The lamb is selected locally from Shropshire farms for the eye in the loin and the rack. The pork is exclusively free-range. The chicken splits two ways, slow-reared free-range for the roast bird, and a barn-reared grain-fed line that has won the Great Taste Award five years in a row. The turkeys come from Beamans Farm in Bridgnorth, the farm that supplied Jason's apprenticeship shop in the 1990s and still wins every year at the National Turkey Awards.

Beef breed
Hereford crossed with continental breeds, reared on Shropshire farms from age-old farming stock.
Hang time
Twenty-eight days on the rail before it comes to the bench. The eye, the marbling, the depth of flavour.
Chicken
Two lines. Slow-reared free-range for the roast bird; grain-fed barn-reared, a five-year Great Taste Award winner.
Turkey
Beamans Farm, Bridgnorth. Won every year at the National Turkey Awards. Bookings open every October.
“From apprentice to shop owner, the highest quality and consistency, a keen advocate of the traditional butchery methods. Opening in Spring 2019 at 1 London Road, the next step in a lifetime of butchery.” Verbatim from bradleysbutchers.com /about
Hold a joint for collection · cut to order
A dry-aged Hereford beef joint on the bench at Bradleys Butchers in Shrewsbury, ready to be portioned
Hereford crossed continental, hung twenty-eight days. The kind of detail that lives on the rail, not the packaging.
Jason Bradley · thirty years on the bench

Apprentice at Beaman’s Bridgnorth, est. 1890. Seven years in Spain. Back to Shropshire. Then 1 London Road.

Jason apprenticed at Beaman and Sons in Bridgnorth, a Shropshire butchery established in 1890. The bench, the breed, the hang, the cut: thirty years of butchery built on that foundation. The original Beaman’s shop is still trading in Bridgnorth today, more than a century and a third after it opened.

Seven years in Spain followed. Running a butchers shop on the other side of the Pyrenees taught him a different range, a different cured-meats culture, a different way with oils and stocks. The continental deli line on the Shrewsbury counter today, the cured ranges, the cheeses across the European countries, the bits and pieces you would not expect on a London-Road butchery counter, all of that comes out of those Spanish years.

Back to Shropshire to manage the second Beaman’s location at Low Town, Bridgnorth. Then Spring 2019, his own bench at 1 London Road, Shrewsbury, just over the English Bridge from the town centre, a short walk from the Abbey and the railway station. In his own words from the about page: “the next step in a lifetime of butchery”.

The timeline · 1990s to today
1990s
Jason Bradley starts his apprenticeship at Beaman and Sons butchers in Bridgnorth, a Shropshire butchery established in 1890. The bench, the breed, the hang, the cut: the foundation of a thirty-year career.
2000s
Seven years running a butchers shop in Spain. The continental deli line on the Shrewsbury counter today, the cured meats and the oils and the stocks, comes out of those seven years on the other side of the Pyrenees.
2010s
Back to Shropshire to manage the second Beaman's location, in Low Town, Bridgnorth. Returning to the breed cross and the hang time that defined the Beaman's bench since the original shop opened in 1890.
Spring 2019
Bradleys Butchers & Delicatessen opens at 1 London Road, Shrewsbury, just over the English Bridge from the town centre. The bench, the deli counter, and the hot carvery counter all on the same corner. Verbatim from /about: 'the next step in a lifetime of butchery'.
2020-2024
Local artisan suppliers approach the shop. The pantry expands beyond the meat trade: bread, vegetables, condiments, oils, chocolate, wines and beers from local and continental ranges. The Beamans Farm turkey booking ledger opens every October.
Today
Six years on London Road. Thirty years on the bench. Open Mon-Fri 08:00 to 17:00, Sat 08:00 to 16:00, closed Sundays. Family-run by Jason and the team.
Hours · bench open Mon to Sat

Open six days. The bench is staffed every day except Sunday.

The counter, the deli and the hot carvery board are open the same hours, Mon to Fri 08:00 to 17:00, and Sat 08:00 to 16:00 (the Saturday closes an hour earlier than weekdays so the bench can be properly stripped down for the week). Closed Sundays. The Christmas turkey ledger opens every October; the wreath workshop runs the same week.

Shop hours · Mon to Sat

Six days a week. Closed Sundays.

  • Mon 08:00 to 17:00
  • Tue 08:00 to 17:00
  • Wed 08:00 to 17:00
  • Thu 08:00 to 17:00
  • Fri 08:00 to 17:00
  • Sat 08:00 to 16:00 · Shorter Saturday by one hour
  • Sun Closed · Closed Sundays
Seasonal · the October booking week

Turkey ledger and wreath workshop, every October.

The Beamans Farm turkey order book opens on the counter in October every year. Sizes from a small bronze for two to a large white for the wider table. Collection the week of Christmas, a time slot allocated on booking. The wreath workshop runs as a one-night event in the same October week. Phone 01743 622989 or call into the counter to put your name on either ledger.

Order ahead

Hold a joint, a deli platter, a hamper, a turkey, a carvery bap.

Tell us what you want and roughly when. A roasting joint for Sunday, a platter for six on Saturday, a hamper for the in-laws, a Christmas turkey from Beamans Farm, a carvery bap held back behind the counter for the lunch run. We will phone or email back to confirm what is on the bench and when to collect.

Free collection at the counter. Most regulars phone the day before, walk in Mon-Sat, pick up at the till. The Christmas turkey ledger and the wreath workshop both open every October.

Or phone the counter on 01743 622989 during opening hours.

Visit · 1 London Road · SY2 6NN

Just over the English Bridge from the town centre. A short walk from the Abbey and the railway station.

1 London Road sits on the east bank of the Severn, just over the English Bridge from Shrewsbury town centre. A five to seven minute walk from the multi-storey above the bus station, or three minutes from Shrewsbury railway station. The Abbey is around the corner. Limited on-street parking outside the shop; most regulars use the town-side car parks and walk over.

1 London Road, Shrewsbury, SY2 6NN. Just over the English Bridge from the town centre, a short walk from Shrewsbury Abbey and the railway station. Limited on-street parking; town-side car parks five to seven minutes on foot. Open in Google Maps ↗
Five questions

The ones Shrewsbury customers actually ask at the counter.

If your question is not here, phone the counter on 01743 622989 Mon to Sat, or email shop@bradleysbutchers.com.

Can you cut a specific weight or thickness on the counter, or is it pre-packed only?

Cut to order. The counter is staffed by trained butchers Mon to Sat, and we will cut a joint to the weight, a steak to the thickness, a chicken to the portion, or a leg of lamb to the bone the way you want it. Tell us what you are cooking and roughly how many around the table and we will work backwards from there. Pre-packed lines exist for the grab-and-go trade, but the bench is the bench. Phone ahead on 01743 622989 if you want something specific held for collection.

Where does the beef and lamb come from, and is it really local?

Our beef is reared on Shropshire farms from age-old farming stock, Hereford crossed with continental breeds for the eye and the flavour, hung and aged twenty-eight days on the bench before it goes on the counter. Our lamb is sourced locally from Shropshire, selected for the eye in the loin and the rack. Free-range pork. Two chicken lines, slow-reared free-range and barn-reared grain-fed, the grain-fed line a five-time Great Taste Award winner. Whole carcasses come to the bench and are broken down in-house, which means the cut on the counter, the slice on the deli, and the joint on the carvery bap are all traceable back to the same supplier.

When do you take Christmas turkey bookings and from which farm?

Turkey bookings open every October. The birds come from Beamans Farm in Bridgnorth, which has won at the National Turkey Awards every year for as long as we have stocked them. Sizes from a small bronze for two to a large white for the wider family table. The booking ledger opens on the counter, by phone on 01743 622989, or by email to shop@bradleysbutchers.com. Collection is the week of Christmas, with a slot allocated on booking. The wreath workshop in late October usually runs in the same week the turkey orders open.

Do you do made-up hampers or platters for collection?

Yes. Tell us what is in the brief (a celebration platter, a charcuterie board for six, a Christmas hamper for the in-laws, a Mother's Day breakfast box) and we will build it from the counter and the deli. Cooked meats, the house honey-roast ham, scotch eggs, pies, cheeses across the British and European ranges, oils and chocolates from the pantry shelves. Phone the shop on 01743 622989 a few days ahead so we can get the cheese to room temperature and the pies cut fresh on the morning of collection.

Is there parking outside on London Road, or should I park in town and walk over?

There is limited on-street parking on London Road right outside the shop. Most regulars use the public car parks on the town-centre side of the English Bridge (Frankwell, Raven Meadows, or the multi-storey above the bus station) and walk across the bridge, five to seven minutes on foot. The shop sits a short walk from Shrewsbury Abbey and the railway station, so the train-and-walk option is popular for the Saturday-morning trade. We will load larger orders into the boot if you can pull up briefly outside.