Our farm partners
Drydown Organic Farm, Surrey
Old Spot Farm & Butchery, Sussex
Drydown is a small, mixed livestock farm, nestling in the Surrey Hills near Shere.  Certified by the Soil Association (certificate number G6863), it has been organically farmed for over 20 years.  Drydown Farm provides organic lamb, beef and pork, reared with care and consideration according to traditional methods.
Old Spot Farm near Uckfield provides us with free-range, outdoor-reared pork.  A local abattoir is used to avoid unnecessary stress, and the meat is hung to mature naturally for the best texture and flavour.  There is also a delicious range of Old Spot sausages - made to their own original recipes - and bacon, produced from local free-range, additive-free pork. Old Spot also supplies our delicious, additive-free chickens.
Grants of Speyside, Scotland
Established in the late 19th century as suppliers of the finest quality Scottish Haggis and Black Pudding, the Grant family business is now in its fifth generation.  Its reputation for providing quality meats is well known everywhere from discerning householders to high-end hotels.  When Drydown organic beef is out of season, we’re able to bring you additive-free beef from the eastern Scottish Highlands, matured and cut to order for you in Grantown-on-Spey.
Our Christmas turkeys and geese are reared to the highest standards at Peach Croft Farm near Abingdon, where the Homewood family has been producing award-winning birds for over 75 years.  Traditional rearing methods ensure the welfare of the turkeys and geese is paramount. Small flocks of birds are free to roam in the grassy paddocks and fields surrounding the farm and mature slowly, as nature intended.
Peachcroft Farm, Oxfordshire

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.