John, Chagford
John is the organic turkey farmer’s organic turkey farmer. On his small farm on the edge of beautiful Dartmoor, he raises his birds with a degree of care and respect that is nothing short of astonishing. Free to roam, eating only their organic diet and what they forage from surrounding cover crops, John’s turkeys are in the rudest of health, reaching a maturity and plumpness that their supermarket counterparts sadly get nowhere near. All about flavour, this young farmer has a very high regard for the old fashioned and truly sustainable farming principles of the past. As he says: ‘if ain’t bust, don’t fix it!’.
Rachael & Johnny, Pewsey
What Rachael and Jonny do is as good as farming gets. Organic, 100% pasture fed beef and lamb, raised regeneratively in the rich green countryside of Wiltshire. The beef tends to be dairy crosses, such as Jersey and Red Poll, offering buttery, soft meat and creamy yellow fat, while the lamb is the ancient breed Wiltshire Horn. Grazing on a wonderfully diverse range of grasses, herbs, legumes and wild flowers, the animals are moved on to fresh land every day - fertilising it as they go. This rotational style puts organic matter back into the soil, giving the earth time to rest and regenerate. Butchered by Nick in Twickenham.
Nick, Twickenham
Nick’s whole carcass butchery turns the organically and regeneratively farmed meat from lots of our other producers into the amazing cuts that you’ll see elsewhere on the market. Alongside this they’re busy making beautiful products of their own – from curing bacon (nitrate free!) and biltong to making sausages and bone broth and much, much more.
Elena, Wandsworth
Elena is a Spaniard living in the UK. Having spent many summers in Tarragona where the olive trees and almonds abound, she wanted to share her knowledge and understanding of olive oil with folk here in Britain. Now acting as a bridge between small, artisanal producers in Spain - whose incredible products she imports - and conscious consumers here in the UK, she is truly passionate about the Mediterranean diet and the hugely beneficial role it can play in our physical and mental health.
Tim, St Martin
Tim is all about seaweed. With an MSc in Conservation & Biodiversity, he decided to dedicate his life to these amazing iodine-rich plants, whose importance to us and our ecosystems is too often underrated. Tim is licensed by the Crown Estate to forage wild seaweed off Cornwall’s beautiful south coast, which he does by hand using scissors and buckets (yes, really!). As a result, the plants get a ‘haircut’ only, and are left to continue growing and doing good.
Harry & Emily, Musbury
Harry and Emily run an organic, high-welfare mixed family farm located in East Devon. They're long time advocates of regenerative, holistic farming practices that prioritise the wellbeing of the entire ecosystem, starting from the soil. Using natural processes such as rotational grazing and companion planting to promote pasture regeneration and to combat pests, they are hugely focused on enhancing biodiversity.
Mary, Peter, Andrew & Jonathan, Kingsbridge
Tucked away in a particularly beautiful Devonshire combe, Mary, Peter, Jonathan and Andrew run the definition of a family farm. Mary, who was born on the farm, inherited it from her parents and, with help from her husband Peter, transitioned the farm to organic. They immediately noticed the benefit it had on the health of their livestock. They are now Pasture for Life certified, producing wonderful milk and yoghurt regeneratively on site from their 60 or so cattle, alongside the pigs and sheep that they also raise organically. Their youngest Jonathan helps run the farm, while their eldest Andrew handles butchering all their beautiful beef, pork and lamb.
Daniel, Musbury
Hidden away in a quiet corner of rolling Devon countryside is a 90 acre organic, high welfare mixed farm. And tucked away in a quiet corner of that farm is Daniel. Daniel is a chef who worked at Pig restaurants before dedicating his days to making simply extraordinary small batch, organic charcuterie.
Sam & Ben, Wensleydale
Ben and Sam’s dairy is truly micro – it’s located at their home in Wensleydale and measures just 6x3m in size. They source their unpasteurised milk from a local farm with a small herd of cows that graze outside in the beautiful Yorkshire Dales. As a result, everything from the pastures on which the cows live to the weather and the seasons plays a role in determining the final flavour.
Todd & Maugan, Hewish
For over 26 years, brothers Todd and Maugan have been making and selling award-winning raw milk cheeses. Learning how to make Caerphilly from the only traditional Caerphilly maker left in the UK at that time, Todd soon realised he had a very special cheese indeed on his hands. Joined by brother Maugan, the pair now also make an extraordinary unpasteurised cheddar.