An absolutely beautiful pork dish
An absolutely beautiful pork dish on the menu @1863_restaurant by Head Chef @phil__corrie and sous chef @woody_022 Our Tamworth pork...
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Nov 5, 20231 min read
Nina Matsanuga and husband James Ratcliffe run the Black Bull Sedbergh.
Nina Matsanuga and husband James Ratcliffe run the Black Bull Sedbergh. True proponents of traditional breed, nose to tail cooking with...
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Nov 5, 20231 min read
We are supplying all the meat for the 54 Degree North Festival.
We are supplying all the meat for the 54 Degree North Festival. All beef, lamb, pork, chicken. All sausages, bacon and charcuterie from...
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Nov 5, 20232 min read
The second 54ºNORTH Festival Partner
The second 54ºNORTH Festival Partner, is the incredible @lakesbrewco who will be bringing their amazing beers, including some brewed...
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Nov 5, 20231 min read
Although Patrick @moreartisan and @more_bakery have been customers of ours since 2020
Although Patrick @moreartisan and @more_bakery have been customers of ours since 2020, I’ve been a customer of theirs a lot longer. Today...
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Nov 5, 20231 min read
Been an absolute pleasure to have @the_forest_side Head Chef @Lenno as a customer since 2020.
Been an absolute pleasure to have @the_forest_side Head Chef @Lenno as a customer since 2020. Always interested in the details of our...
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Nov 5, 20231 min read
A personal food hero of mine
A personal food hero of mine, and one I’ve enjoyed watching and learning from as part of the River Cottage team. I am delighted to...
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Nov 5, 20231 min read
Beautiful dish by @lenno1 Head Chef of @the_forest_side
Beautiful dish by @lenno1 Head Chef of @the_forest_side we’ve supplied him for several years and this is the latest dish to use our...
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Nov 5, 20231 min read
Very excited to announce the first Fifty Four Degrees North Festival.
Very excited to announce the first Fifty Four Degrees North Festival. A festival celebrating traditional breed meat and fire, we are also...
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Nov 5, 20231 min read
A selection of burgers from some of our customers created using our beef patties.
A selection of burgers from some of our customers created using our beef patties. Some amazing works of art on show. Which is your...
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Nov 5, 20232 min read
Obviously getting messages like this really make your day.
Obviously getting messages like this really make your day. Aside from the animal breeding and husbandry there are a lot of people...
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Nov 5, 20231 min read
Beautifully cut rolled Dexter ribeye.
Beautifully cut rolled Dexter ribeye. Dexters are about 60% the size of other native breeds such as belted galloways and their muscle...
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Nov 5, 20231 min read
Nice pair of 100% grass fed Dexter T-Bones.
Nice pair of 100% grass fed Dexter T-Bones. Lovely marbling, fine fibres. Cut to be 1 inch thick and about 800 grams. A real treat. Just...
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Nov 5, 20231 min read
We weee lucky enough to receive a large amount of acorns from a beef farmer
We weee lucky enough to receive a large amount of acorns from a beef farmer whose cattle can’t eat them. Our pigs love them as part of...
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Nov 5, 20231 min read
4 Dexter Sirloins on way
4 Dexter Sirloins on way to @chefdanmcgeorge and @camsmith0385 to be aged on for their guests.
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Nov 5, 20231 min read
Grass fed, fell reared Dexter, Shin, heel and marrow bone discs cut as a stew pack for a customer.
Grass fed, fell reared Dexter, Shin, heel and marrow bone discs cut as a stew pack for a customer. £2kilos of meat plus bones. £25. 3 x 2...
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Nov 5, 20231 min read
Cutting these 4 sides in the morning.
Cutting these 4 sides in the morning. A very few cuts still available to order. 2 x 2 kilo Topsides, 2 x fillets, 2 x rumps, shin on bone...
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Nov 5, 20231 min read
A restaurant order.
A restaurant order for @hearth_hu1 Dexter Rumps and cote de bouef. #firecooking #asado #dexterbeef
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Nov 5, 20231 min read
Missing the Mangalitsa’s and the Tamgalitsa cross piglets today.
Missing the Mangalitsa’s and the Tamgalitsa cross piglets today. Not in their usual place in the field. Found them hiding in a corner of...
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Nov 5, 20231 min read
These are the boned out ribs of a 6 year old Shorthorn cow.
These are the boned out ribs of a 6 year old Shorthorn cow. Really nice fat cover, marbling and colour. Often people use the euphemism...
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