OUR MEATS
We work with farmers who champion slow grown rare breed animals, whose focus is on welfare and flavour not profit.
Many of these suppliers have supplied our own restaurants for years.
About our meat
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Our West Country beef comes from a network of small, independent farmers who champion traditional rare-breed cows. We select carcasses with high levels of marbling, our fat is often a creamy yellow, the result of a grass-fed rather than grain-fed diet.
We dry-age beef on the bone for up to six weeks in an in-house Himalayan salt chamber, ensuring it has an unrivalled depth of flavour.
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We have lamb from a small collection of sheep farmers in the West Country. Like Susan Lacroix from Hazelbury Manor in Box, who supplies us with the finest Witshire Horn. All of our lamb benefits from two weeks in our Himalayan salt chamber to help it firm up and give it a beautiful tenderness.
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Our pork comes from various locations including Boynton Farm in Wiltshire, which has a 95-year old pedigree herd of Tamworth pigs. If you've ever fancied cooking Walcot's iconic Tamworth chop at home, here's your opportunity. We also have homemade sausages, bacon, ham, and delicious roasting joints.
As a family we run two restaurants alongside Green Street Butcher’s.
One is Walcot House in Bath, just down the road from Green Street, and the other is Mother & Wild, our pizza restaurant in Corsham.
Both these restaurants champion the same high-quality, high-welfare approach as Green Street. Indeed, one of the reasons we opened a butcher was to ensure that all of our businesses are stocked with the best meat possible.
The couple who run Forest Coal Pit Farm rear their own rare-breed “Welsh Black” pigs on woodland and pasture in Monmouthshire, South Wales.
There is lots that is good about the farming methods. The Welsh Blacks are raised on a 20-acre farm where they live outside all the time, as nature intended. The pigs are allowed to behave completely naturally. They forage for around a quarter of their own food, and they are allowed to breed naturally, unlike on commercial farms. This makes for very happy animals.
The result is very high-quality and high-welfare pork. Their days spent foraging and wandering around mean that they’re plumper and develop more flavour. The “Welsh Black,” which is a combination of several different breeds, develops good marbling, meaning fat runs through the pork and gives the meat both flavour and moistness.
This pork looks and tastes absolutely nothing like the stuff you can buy in supermarkets. It is redder, a little more like Spanish Iberico pork, it is much richer in flavour, and its marbling means it doesn’t dry out nearly as quickly.
Langley Chase Organic Farm was started by Jane Kallaway, who wanted to provide her family with high quality, traceable, organic meat and help save a rare breed sheep.
Jane chose the Manx Loaghtan, a primitive rare breed, because it is lower in fat and cholesterol than commercial breeds, and is slow maturing producing meat with a great depth of flavour. The breed would also be perfect for Langley Chase's organic pastures and meadows.
Langley Chase won its first Organic Food Award in 2001 and has since been won Best Lamb and Mutton in the UK at the awards.
Otter Valleys Organic chicken are reared on four organic farms across Devon, where they can roam and forage for red clover and insects with certified organic feed as a supplement and fine views over the Devon countryside!
Their free range chicken are reared to similar standards as our organic birds with plenty of space to forage, scratch and enjoy the view.
They prefer a slow growing strain of Hubbard chicken, they are more suited to Organic Free Range rearing practices giving them a distinctive texture with a slightly gamier flavour to the leg and a significantly sturdier bone structure.
Otter Valleys Organic Certification comes from the Soil Association who have the most stringent organic standards in the world for rearing poultry for the table and their own slaughter and processing plant is also certified organic by the Soil Association.