The Butcher

The Butcher Wet Fly traces its origins to around 1838 in Tunbridge Wells, Kent, where it was created by Mr. Jewhurst in collaboration with Mr. Moon, a local butcher and skilled angler known for his success with sea-run trout. Initially called Moon’s Fly, the pattern was later renamed the Butcher, with speculation that the new name helped boost its popularity and sales. The design reflects the practical elegance of early fly fishing, with a sleek profile that effectively imitates baitfish or aquatic insects, making it highly effective for trout and sea trout. The Butcher remains a celebrated classic in wet-fly fishing, renowned for its versatility and enduring success on rivers and stillwaters alike. Its enduring legacy has also inspired variations, such as the Bloody Butcher, which further solidify its place in fly-fishing history.

Fish the Butcher Wet Fly on a swing in rivers or with a slow retrieve in stillwater, targeting trout or sea trout in low-light conditions when its dark profile stands out best. Use a sinking or intermediate line to get the fly to the correct depth, and focus on areas near structure or along seams where fish are actively feeding. For added success, try varying the retrieve to mimic the movement of an injured baitfish or insect, making it irresistible to predatory fish.