"I apply over 25 years’ experience working with livestock to bringing healthy, naturally-reared, delicious meat and poultry to your table."

Jennie Wisher specialises in sourcing and personally delivering a wide selection of organic and free-range, additive-free meat and poultry across Surrey and Sussex. We believe the secret to providing you with superb-tasting and healthy meat is to start with old-fashioned breeds, rear them kindly and with respect, and allow them to reach maturity naturally

Our assured farm partners

As nature intended

Our organic and free-range meat is sourced from a hand-picked selection of farms in Surrey, Sussex, Oxfordshire and the Scottish Highlands, with whom we have trusted relationships. They all share our commitment to providing the highest standards of animal welfare and quality meat, cut to order.

All our organic and free-range meat is seasonally available, in tune with the rhythms of nature, rather than guaranteed, year-round, off-the-shelf availability. Once tasted, we’re sure you’ll agree that it’s worth the wait!

Healthier as well as tastier

There is considerable evidence that traditional rearing and a natural diet combine to produce meat that is not only delicious, but nutritionally superior. Grass-fed meat is particularly rich in essential Omega 3 that cannot be produced by the human body. It's vital for healthy metabolism and brain function, as well as helping to prevent conditions such as heart disease and high blood pressure.

High quality, healthy meat doesn’t have to come at the expense of convenience: cut to your specification, we’ll bring it direct to your door, within a delivery radius straddling Surrey and Sussex. We’re proud of the relationships we have with our long-standing customers who appreciate the truly personal touch.

The personal touch

Spring grass-fed lamb now available to order

There's nothing quite like the tender sweetness of spring lamb - fantastic simply roasted or barbequed with garlic and herbs and served juicily pink.

Our Drydown Farm ewes lamb in March. Unlike indoor-reared Easter lambs (which are actually born in autumn and therefore have little or no opportunity to graze), their offspring will learn to eat grass within a few weeks of birth and benefit from exercise and the sun on their backs. This gives their meat a finer grain, a natural rosy colour and more flavour.

Drydown lamb will be available from the end of June 2018 on a first-come, first-served basis. We're taking advance orders now, so get in touch to reserve your lamb.