We believe in encouraging a vegetarian diet. But when we do cook with meat we ensure it is responsibly sourced from our incredible butchers – https://www.originbutchers.co.uk/. See all their information below on where it is sourced.
Chicken Products:
All Red Tractor & RSPCA certified 100% of the time. We buy through a local processor.
Pork Products:
Bellies from Orchard Farm Free Range
All other pork products you buy, shoulders pork, hocks, sausages, sausagemeats, diced pork, minced pork, bacon all from Sandridge Farm, Bromham, Wiltshire.
Outdoor reared and certified Red Tractor 100% of the time.
Lamb Products:
Whole lambs and shoulders from Robert Underwood, Frampton on Severn, Gloucestershire. We buy these directly from the slaughterhouse in carcass form and butcher on site. Robert has circa 20 lamb every 2-3 weeks. These are the shoulders that you buy in large quantities. Less than 20 food miles on them.
Whole lambs, shoulders and cuts from Drury & Sons, Wotton Bassett. Again we buy these directly from the slaughterhouse. Terry buys lamb from multiple farms in Wiltshire/Gloucestershire and slaughters circa 250 per week. We use this lamb for dicing, mincing, rumps, shanks etc.
Beef Products:
Sides and ¼’s of Beef from Darryl Chequer, Pilning, Bristol, BS35. We buy these directly from the local slaughterhouse in carcass from and butcher on site. Darryl takes circa 4-5 cattle to slaughter per week. Less than 30 food miles on them.
We also buy some boxed beef from Dunbia. There West Country choice brand. We buy this to bulk up our own stocks. Ox cheek, onglet, bavette, shin and chuck for dicing etc.
All prime cuts, topside, silverside, rump, sirloin, fillet all off our own beef from Darryl.