Our Farms

STAFFORDSHIRE · ABERDEEN ANGUS · TOM WILSON

Three generations of Wilsons have worked these gentle Staffordshire pastures. Tom took over from his father in 2009 and has never once bought in feed — his Aberdeen Angus graze species-rich grassland from April to November, wintering on home-grown silage. The result is beef with slow-built depth: dense, mineral and unmistakably British.

YORKSHIRE DALES · BEEF SHORTHORN · JAMES HARTLEY

High in the Dales, where limestone walls stitch the hillsides together, James Hartley raises Beef Shorthorns the way his great-grandfather did — slowly, outdoors, on herb-rich upland pasture. The breed matures late and marbles beautifully, giving a sweetness and depth you simply cannot hurry.

HIGHLANDS · HIGHLAND · ANGUS MACLEOD

On the heather moors above Glen Moray, Angus MacLeod's fold of Highland cattle roam close to two thousand acres of wild grazing. Slow-growing and hardy, they produce lean, deeply flavoured beef threaded with the taste of heather and hill grass — the closest thing Britain has to wild beef.

BRECON BEACONS · WELSH BLACK · RHYS MORGAN

In the shadow of Pen y Fan, Rhys Morgan farms Welsh Blacks on some of the wettest, greenest grass in Britain. The ancient breed thrives on the mountain, laying down dark, richly flavoured beef prized by butchers for generations. Rhys's herd calves outdoors and never travels more than twenty miles in its life.

DEVON · RED RUBY DEVON · EDWARD BLACKMORE

Edward Blackmore's Red Ruby Devons graze clover-rich pastures a few miles from the north Devon coast, where Atlantic air keeps the grass growing nearly year-round. The breed is famous for its gentle temperament and its beautifully marbled, butter-soft beef — a Devon treasure since the sixteenth century.