South West Lamb
The area of the south west of England has ‘Champagne style’ PGI status for its lamb…that’s how good it is.
The combination of a great natural product and our purchasing philosophy to ‘only buy whole lambs directly from one abattoir to one classification’ has encouraged our chef customers to tell us they get ‘a match made in heaven’. We deliver an unrivalled consistency of shape, size and flavour as well as a great variety of cuts created by our master craftsmen to ensure chefs have a real point-of-difference on their menus.
“Naturally-reared in the West Country for perfect flavour and tenderness”
Free-range Pork
Our free-range pork is sourced from Jimmy Butler’s family business, a firm who are as passionate about welfare as we are.
They nurture their natural outdoor pig to be bred for succulent fat and ultimate flavour.
We only purchase the young, sweet females (known as gilts) from Jimmy and his family and we are the only national catering butcher to do so. Why? Because we believe it is the very best product for the plate with higher levels of internal fat and a natural sweetness.
The Suffolk air also provides a lovely salty flavour and the sandy soils allows the pigs to roam and live happy stress-free lives.
Jimmy joined us recently along with a group of 30 chefs to enjoy a talk by the wonderful Temple Grandin (an international expert in animal welfare) and was inspired to take away even more ideas on how to enhance the welfare of the pigs that he rears .
We are proud to take chefs around Jimmy’s farm and have created generations of ambassadors for this Great British pork.
“Naturally bred and outdoor-reared for outstanding succulence and flavour”
Free-range Caldecott Chickens
Robert Caldecott’s family poultry business was started in 1933 so there is great synergy between our two companies.
Robert advises other poultry farmers and is so respected that in 2017 he won ‘National Poultry Supplier of the Year’. The chickens are a naturally slow-grown bird and nurtured for 15 more days than standard free-range birds to better enhance the flavour and texture – both of which will take you back to a time when chicken tasted like chicken, with wonderful crispy skin and succulence. Robert’s Holly Farm also provides our incredible all-year-round turkeys.
“Reared naturally for ‘old time’ flavour and texture”
Speciality Products
As you might expect, we have so many speciality products. Here are some of the heroes.
Wagyu Beef:
Earl Stonham Farm’s English Wagyu: wonderful pure-bred Wagyu raised on the pastures of Suffolk and finished on grain. We only purchase the whole carcase to give you the unusual option of being able to select unique products from us to make your menu stand out. Products such as the ‘Salmon-cut Wagyu escalope’ or the outstanding ‘Wagyu Burger’.
Iberico Pork:
We visit all of our suppliers and farms and Spain is no different. We have worked with the producers to ensure the specification is up to our standards. Our Iberico is from the Pata Negra pigs who enjoy the seasonal acorns which give the speciality Bellota a rich, deep, earthy flavour and delicious fat.
Manx Loaghtan Lamb:
One of the champion stories of the rare breeds sourced by Aubrey Allen is the Manx Loaghtan breed of sheep: taken from the brink of extinction by a small group of farmers (including our suppliers Jeff and George), this rare breed actually forms part of the mutton Renaissance as it only reaches maturity at 2.5 years. An ancient breed where nature and nurture rather than medicine or false-feeding are employed to help them thrive. Lambing together as a family, a more cared for animal would be hard to find. Once matured, the meat is full of intermuscular fat and a rich dark meat – another great point of difference to feature on your menus.
Accreditations
