Our roots lie in North Wales where our founder and Master Butcher Ieuan Edwards, one of three sons born on a family farm in Llanrwst, realised that unfortunately the land wasn’t big enough for all three sons to farm it, needing to diversify he became an apprentice butcher in the nearest market town.
This is a key part of the story because what Ieuan learnt whilst serving his apprenticeship has become deeply rooted in the core values we still use today; “I learnt a lot of valuable lessons working there, and one of the most important was consistency – making sure those people who buy your product enjoy it and want come back again and again.”
In 1984, after some years learning “The Art of Butchery” Ieuan embarked on butchery courses in both Switzerland and Holland, ready to open his own butchers’ shop at the age of 20 and determined to make it the best in the UK.
The same shop has since been thrice crowned “Best Butchers Shop in Wales”, won the UK wide title back in 2014, and is still a core part of our wider business, operating as a showcase for our finest work and the perfect test market for new products. Our loyal customers are very open when having a chat over the counter, they soon let us know if a product could be improved.
In 2004 Ieuan built a small production unit under the same brand, specialising in supplying major UK supermarkets, Export and Foodservice. Since then we’ve gone from strength to strength with recent market research demonstrating that Edwards of Conwy is now the number one premium sausage brand in Wales. This success is built on our teams’ commitment to provide customers consistently with the highest quality meat using as many traditional methods and recipes as possible.
The Traditional Welsh Sausage Co. comply to PGI, Red Tractor and BRC Food Accreditation Standards.
