Three generations of the Woollacott family on the same Newton bench. The beef on the counter is reared by us at our farm at Espalone, a mile south on Murton Lane. Lamb from the same fields, grass-fed, hung on the bone. Sausages, bacon, faggots and burgers made in the shop, not bought in. Deli, wine, bread and veg alongside, so you can do the Sunday shop in one bag.
Reared by us at Espalone, a mile south on Murton Lane. Beef dry-aged on the bone in the shop cool room for 21 days minimum, often longer for the rib. Lamb cut to the chop or the joint you ask for. Mince made fresh each morning from the day's trim, no recycled board scrap. Carcass-to-bench in the same week.
Sausages linked at the bench, not bought in. Pork-and-leek, plain pork, beef-and-onion, lamb merguez and a chorizo we cure ourselves. Burgers from the day's beef trim, no soy filler, no rusk extender. Faggots in onion gravy made in the kitchen behind the counter. Seven sweet-kebab flavours, all marinated in-house.
Bacon dry-cured on the bench and smoked locally. Hams cooked overnight in the shop oven and sliced thick to order. The deli carries continental cheeses, cured meats, olives and a small wine shelf chosen to drink alongside what is on the meat bench that week. One-bag Sunday shop the chains cannot match.
A small grocer's run alongside the butchery. Fresh bread daily, milk, eggs, vegetables from the surrounding farms, and a weekly specials board (a particular cut, a seasonal game bird, a one-off bake). The thing that makes Woollacotts more than a butcher: you can do the week's shop without going to the Mumbles Tesco.
The Woollacott family farmed at Murton on the Gower for generations before the shop. In the years after the Second World War, Richard Reginald “Reg” Woollacott was encouraged by his father Dick to set up as a butcher at a small shop on Newton Road, on the same side of the street as the Newton Inn. He sold beef the family reared a mile down the road at the home farm. In 1952 Reg, his wife, their three daughters and their son Roger moved into the rooms above the shop.
The shop later moved to 15A Nottage Road, a building that had served as the village Air Raid Precautions centre during the war. Roger Woollacott, Reg's son (born 1946), took over the bench and the farm. Today the family still trades as Woollacotts of Mumbles, three generations behind the counter and the same Murton land a mile down the road still supplying the beef and the lamb.
“Amazing produce. Far superior, local product. One of the best decisions I've made to start buying my meat from Woollacott's.” Chris Broad, Swansea
A short deli counter alongside the meat bench. Continental cheeses cut from the wheel to the gram you ask for. Cured meats sliced thin, olives in oil by weight. Not a supermarket range. A small, considered shelf that changes with what is good that week.
A small wine shelf chosen to drink alongside what is on the meat bench that week. A few reds for the lamb and the rib, a white or two for the chicken and the fish counter, the occasional good bottle worth opening for a Sunday. Not the chain wine list.
Fresh bread delivered daily. Milk, eggs and vegetables from the surrounding Gower farms. Enough of the grocer side to do the week's shop in one trip and one bag, which is the whole point of a proper village shop and is why Woollacotts has lasted on Newton soil for three generations.
A short form for an order, or phone the shop. 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, so ring through by Thursday for the larger joints and the Sunday rib.
For weekend orders ring by Thursday. We will phone or email back to confirm cuts, weights and the total to pay on collection.
15A Nottage Road
Newton
Swansea SA3 4SU
Phone · 01792 366020
Email · info@woollacotts.com
Park · on-street Nottage Road and Newton Road. Walking distance from the Newton Inn and Mumbles Pier (12 min by car).
Monday and Wednesday are half-days. Newton is a village; the bench has kept the old half-day rhythm for three generations. Ring ahead on a Monday afternoon or a Wednesday afternoon and we can leave an order at the back door for collection.
We actually rear it. The cattle and the lamb are on our family land at Espalone, a mile south on Murton Lane. Three generations of Woollacotts have farmed that land. The animal that walks the Gower one week is the rib roast on the bench the next. If you want to see the field, walk down Murton Lane from the shop, it is a fifteen-minute stroll.
Yes. Tell us the weight, the thickness, the trim, and we will cut it on the bench while you wait, or hold it for collection. Sunday roasting joints, kebab cuts to a particular size, lamb chops cut single or double thickness, pork loin trimmed or skin-on, mince to a coarseness you ask for. That is the whole point of a counter butcher.
Yes. Ring 01792 366020 Tuesday to Saturday in shop hours, tell us what you need and what day, we cut and hold it in the cool room until you collect. For larger joints (rib of beef, leg of lamb, a whole game bird) ring by Thursday morning so we can pull the right carcass.
Open 09:00 to 12:00 on Mondays, then closed for the afternoon. Wednesdays are also a half-day, 09:00 to 13:00. Newton has held to the village half-day rhythm for three generations and the bench has too. Full days Tuesday, Thursday, Friday, Saturday. Closed Sunday.
Yes. The deli counter carries continental cheeses, cured meats and a small wine shelf chosen to drink alongside what is on the meat bench. Fresh bread daily. Milk and eggs. Vegetables from the surrounding Gower farms. Enough of the grocer side to do the week's shop in one bag, which is what a proper village shop is for.