✿ Park View · Whitley Bay · since 1914 · Q Guild

Whitley Bay's family butcher, since 1914.

Four generations on Park View. Founded by Charles Nicholson in 1914. Carried on by his son Charlie, then Charlie's son Doug after his years as a deep-sea engineer in the Merchant Navy. Today Kathryn works the counter alongside Mark, Doug's nephew, twenty years at the business. Same Park View address, same family, the dry-age chiller and the bakery behind the counter.

Order for collection Read our story

1914est. by Charles Nicholson

4generations on Park View

Q Guildmember since the 1960s

36 mifarm radius (Northumberland)

The Nicholsons Butchers and Bakers shopfront on Park View, Whitley Bay

140 PARK VIEW · WHITLEY BAY · SINCE 1914 The same family, the same address, four generations on.

Four generations · Charles, Charlie, Doug, Kathryn

112 years on Park View, in four names.

Our family butcher shop has stood in its current position, at the heart of Whitley Bay, since 1914. The shop has never moved from Park View. The bakery, the chiller and the counter are where four generations of the same family have worked.

Founder 1914 Charles Nicholson Opens the family butcher shop at 140 Park View, Whitley Bay. Same premises ever since.

Second 1940s Charles "Charlie" Nicholson Charles's son. Many of our current customers still remember Charlie at the counter.

Third 1970s Doug Nicholson Charlie's son. Took the shop on after several years as a deep-sea engineer in the Merchant Navy.

Fourth (now) 2026 Kathryn Nicholson and Mark Doug's daughter and his nephew Mark, twenty years at the business. Behind the counter today.

What we sell · four lines, one kitchen

Bakers and butchers, side by side.

Dry-aged beef and seasonal game

Limousin and Limousin-cross sourced from Northumberland farms within 36 miles of Park View, dry-aged on the bone for tenderness and concentrated flavour. Cut on the block to your order through the day. Seasonal game in season.

Hand-raised pork pies and Q-Guild sausages

Pies are hand-raised in the bakery behind the counter, sausages mixed and linked daily. Both lines are nationally awarded. Scotch eggs, sausage rolls, quiches and savoury bakes made on the premises, bakers and butchers working side by side.

The bakery and the deli

Bread, pastry, puddings and sweet treats from the in-house bakers. Charcuterie, cheese, homemade sides, entertaining boards and buffet platters from the deli counter. Christmas, Burns Night, Easter, Valentine's, BBQ. Each season has its own brochure.

Q Guild member since the 1960s

One of the first ever members of the national Butchers Q Guild. Member for more than fifty years, regularly inspected to the Guild's standards. Highly recommended by Gourmet Britain (Best of British Food) as an excellent butcher specialising in local meat, poultry and seasonal game.

The bench · from the chiller, the counter and the bakery

Where the craft actually happens.

Nicholsons Butchers and Bakers, Park View Whitley Bay: Cut on the block to your order. The same bench since 1914. — BEHIND THE COUNTER Cut on the block to your order. The same bench since 1914.

Nicholsons Butchers and Bakers, Park View Whitley Bay: Limousin on the bone, sourced inside 36 miles of Park View. — DRY-AGE CHILLER Limousin on the bone, sourced inside 36 miles of Park View.

Nicholsons Butchers and Bakers, Park View Whitley Bay: Bakers and butchers, side by side. The kitchen behind the counter. — NEEDING THE DOUGH Bakers and butchers, side by side. The kitchen behind the counter.

Specialism · dry-age and hand-raised

Dry-aged on the bone, hand-raised in the bakery.

Our technical signature is on-site dry-ageing of Limousin beef sourced inside 36 miles of Park View, paired with hand-raised pork pies and our Q-Guild sausage line. The dry-age chiller carries the beef long enough to develop the bark and concentrate the flavour without rushing the cut. The bakery sits behind the same counter, so the pie pastry, the sausage rusk and the bread doughs come out of the same kitchen each morning.

Bakers and butchers, working side by side, on time-honoured recipes passed down through the generations. Q Guild membership for more than fifty years is the credential that backstops it. Regular national inspections, to the trade body's standards.

“An excellent butcher, specialising in local meat, poultry and seasonal game.” Gourmet Britain, Best of British Food

The butcher at the counter inside Nicholsons, Park View Whitley Bay

Order · collection from Park View

Tell us what you want on the counter. We'll have it ready.

A short form for collection orders from the counter at 140 Park View. Same-day for everything in the chiller and the bakery. Seasonal orders (Christmas, Burns Night, Easter, Valentine's, BBQ) by the brochure cut-off date. Phone 0191 252 5250 for centrepieces and large orders so we can talk through the cut.

Same-day collection for everything on the counter
Seasonal brochures (Christmas, Burns Night, Easter, Valentine's, BBQ) ordered by their own cut-off date
Phone the shop for centrepieces and large orders. We'll talk you through the cut
Closed Sundays. The bakery rests

Reserve from the counter

Visit · 140 Park View

The shop

140 Park View
Whitley Bay NE26 3QN

Phone · 0191 252 5250

General · info@nicholsonsbutchers.co.uk

Orders · orders@nicholsonsbutchers.co.uk

Park · Park View on-street, short walk from Whitley Bay Metro and the Spanish City.

One Park View, four generations. The shop has stood at the heart of Whitley Bay since 1914 and has never moved.

Opening hours

When the counter is open

Monday08:00 to 16:30
Tuesday08:00 to 16:30
Wednesday08:00 to 16:30
Thursday08:00 to 16:30
Friday08:00 to 16:30
Saturday08:00 to 16:00
SundayClosed. The bakery rests.

Closed Sundays. The bakery rests, and the shop opens fresh on Monday morning. Easter and Christmas hours posted separately.

FAQ · the five questions we hear most

Quick answers from the counter.

Do you dry-age the beef yourselves?

Yes. On the bone, in our chiller, mostly Limousin and Limousin-cross sourced from Northumberland farms within 36 miles of Park View. We dry-age for tenderness and concentrated flavour and we do not rush the cuts. Available on the block all week.

Are the pork pies actually hand-raised?

Yes. Hand-raised in the bakery behind the counter, with the bakers working alongside the butchers in the same kitchen. Pies, scotch eggs, sausage rolls and quiches all made on the premises with family recipes that have been refined across the four generations.

Where does the meat come from?

From carefully selected farms across Northumberland, mostly within 36 miles of the shop. We support local farmers who share our values on welfare, traditional methods and quality. Beef is often heritage breeds, particularly Limousin and Limousin crosses, reared slowly on Northumberland pasture.

Can you handle a Christmas, Burns Night or Easter order?

Yes. Each season has its own brochure. Christmas, Burns Night, Easter, Valentine's and BBQ. Order in person on the counter, on the phone (0191 252 5250) or through orders@nicholsonsbutchers.co.uk. Loyalty scheme members get early access to seasonal menus.

Why are you closed on Sundays?

The bakery rests on Sunday. We open Monday to Friday 08:00 to 16:30 and Saturday 08:00 to 16:00. Easter and Christmas hours are published as separate notices.