Why do people say our beef is so good? We believe it’s because we can specify the breed, the feed, the husbandry, the age and condition at slaughter, the hanging and the butchery across our supply chain, as it’s produced by ourselves and our neighbours.
Luke farms his beef at his home – Herons Green Farm in the Chew Valley – where traditional native breeds of North and South Devon cattle are grass fed on lush organic pasture. The South Devon is the largest of the native British cattle breeds, well known for its maternal and beef qualities.
As the farm is in the higher level stewardship scheme the cattle are housed from 31 October until the spring, with calves being weaned at nine to ten months old. In Winter we house them on straw and feed them a home grown silage, hay and barley straw mix. We’re happy to finish them at 28-30+ months old and since moving to a 100% pasture based diet it is certainly proving longer finishing periods. In the fattening period over the last eight or nine months we feed them a mix of red clover / peas, barley and vetch, a forage mixed species silage harvested before the grain stage.
We think these variables affect the flavour and the key to our product is the consistency of the whole process. The beef that is produced is marbled and tender and sought after by butchers and restaurants who recognise the premium quality of the meat.
The story pigs are home grown at Woodbarn Farm, Chew Magna and Herons Green Farm, Compton Martin.
We use the traditional Saddleback breed, a no nonsense pig. They produce an all round carcass that is both equally good for your roast joint of pork and to cure for hams and bacon.
The pigs are all reared outdoors which means they are free to range across our pasture land and are given feed which is GM and pesticide free. At night they’re housed in small groups which means they are kept at a high level of animal welfare standards and are not given routine antibiotics. This allows the animals to grow at a more natural pace, giving the muscles time to develop which creates a deeper, more intense flavour.
Our Lambs are sourced from local suppliers on the Mendips and valleys that make up the beautiful Somerset countryside – Yeo Valley, Farm Wilder and Fernhill Farm. Its premium quality and exceptional flavour are testament to the traditional way in which the sheep are reared.
Native breeds are chosen that are somewhat smaller in carcass yields but much sweeter tasting meat including the LLeyn Breed of sheep which originate from Wales. We breed and farm them here because they are a versatile breed that produce wonderful tasting meat. Lleyn sheep are excellent mothers and lamb outdoors with little intervention. They have a diet of grass alone which is why they have an amazing flavour.
These are a traditional breed that range well and are particularly suited to outdoor production.
They love to be outdoors even in the rain, exercising and eating lush clover rich grass. Day old chicks are initially reared in temperature controlled brooder units until 28 days old where they are moved to free range units.
This free-range poultry farm is run by Stuart Perkins and family and they’re based just down the road near Radstock, Bath.
Their birds are free to explore from morning to evening, when they retire to their houses for overnight protection from wildlife. They have fresh bedding and constant access to water and food, to ensure the best welfare standards are always maintained.
The chickens grow at their own pace which ensure their meat is succulent, firm and rich in flavour.
WOOD GREEN FARM
Our organic chicken is produced by the Labdon family from Cullompton. Their birds are free to range on organic pasture during the day and are housed in small colonies at night.
They’re given only organic feed which is GM & pesticide free and are not treated with routine antibiotics. This high level of animal welfare ensures the birds can develop their muscles properly, so the meat they produce is succulent and full of flavour.