From Pasture to Counter: How We Source Our Meat

We visit every farm we buy from, and we buy from few. Our beef comes from pasture-raised herds finished on grass, our pork from free-range farms, and our chickens from barns with daylight and room to roam. Fewer food miles, happier animals, better meat.

Grass finishing takes longer and costs more, but the flavour pays it back: yellow-hued fat, deep mineral beefiness, and texture with character. Free-range pork has firmer flesh and crackling that actually crackles.

Ask us where any cut comes from and we will tell you the farm, not just the country. Traceability is not a label on the wall here — it is how we have always bought meat, and how we always will.