REGENERATIVE

Perfectly balanced ratio of meat and fat for a hugely satisfying, easy meal. Barbecue or fry. IngredientsAll ingredients are organic except those n...

Exceptional. Contains nothing but pasture fed organic milk and the vital living bacteria that turn it into yoghurt. Incubated for a minimum of 24 h...

Rich in flavour and fat and seriously tender when properly cooked, these steaks are best served medium rare. Do consider marinating them in advance...

Coarse ground, 100% pasture fed organic beef mince, approx 10% fat.More about Rachael & Jonny.

Teeming with beneficial bacterias and yeasts, kefir is arguably the best thing you can do for your gut. And it simply doesn’t come any better than ...

Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...

Marbled loveliness. Season, then sear in a hot pan and then consider transferring to an oven to ensure that the fat melts into the meat. Rest for 5...

Thinly cut, finely marbled French favourite with great flavour. Works really well in a steak sandwich, and takes on a marinade brilliantly. Sear it...

Hugely satisfying, makes vegetables (and pretty much everything) taste better.More about Mary, Peter, Andrew & Jonathan.

Marbled loveliness. Season, then sear in a hot pan and then consider transferring to an oven to ensure that the fat melts into the meat. Rest for 5...

Coarse ground lamb mince. Highly versatile and packed with flavour, takes well to spice and popular in Middle Eastern recipes.More about Luke.

Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roast or barbecu...

Sear, braise, delight, repeat. More about Mary, Peter, Andrew & Jonathan. 

Juicy, flavour packed organic lamb burgers seasoned with rosemary, garlic, and mint. Perfect for barbecuing. Serve with a dollop of yoghurt and fre...

A lean, fine-grained cut with a deep, beefy flavour, silverside is best suited to slow cooking. It holds its shape well, making it ideal for pot ro...

Creamy and delicious - this is milk as it should taste. Non-homogenised (Google why this matters) and gently pasteurised at 64 degrees, once you've...

Whether over an open wood fire, charcoal smoker, or a domestic oven, brisket is all about low n' slow - try it Texan style.  More about Harry &...

Laid by pasture raised and organically fed hens on Sam’s farm in Cornwall, these eggs are known for their rich flavour and vibrant golden yolks.Mor...

Classic continental style yoghurt with real body. Unhomogenised, with a creamy layer on top. Simply delicious. More about Matt & Dan.

Beautiful minced steak that makes for a much quicker cook. Bangin'. More about Harry & Emily.

A handsome late-Victorian English classic. A cross between Cox's Orange Pippin and Peasgood Nonsuch. Sweet, aromatic and with a honeyed, pear-like ...

Creamy flesh, lightly waxy texture and plenty of flavour. Brilliant baked, boiled or mashed. More about Richard.

Fresh, crisp and slightly sweet with a gentle bitterness. Brilliant raw, charred, stuffed or thrown into a stir-fry. More about Richard.

Deliciously thick strained yoghurt. Perfect for breakfast with or without granola and honey, and amazing with curries and Greek and Middle Eastern ...

Individual portions from the end of the rack. Exquisitely soft meat, best served pink.More about Luke.

Rich, nourishing, and slow simmered to perfection, this chicken bone broth is full of flavour and depth. Sip it on its own, stir it into soups, or ...

Start the day right with Ben and Ceri’s refreshing morning tea blend. This bright mix of citrusy lemon verbena, earthy nettle, and vibrant cale...

Made on the farm by Mary, Peter and Jonathan from their 100% pasture fed milk, this cream is extra thick and very tasty.  Pasteurised. IngredientsA...

  Made on the farm by Mary, Peter and Jonathan from their 100% pasture fed milk, this extraordinarily indulgent cream is essentially clotted cream ...

You know wok to do with these.More about Rachael & Jonny.

King of the steaks. Fillet steak is butter-soft tender and lean, total perfection.  More about Harry & Emily.

Rich, luxurious fat from pigs that have both lived and eaten well. Because it turns out that granny did know best.... More about Mary, Peter, Andre...

French trimmed for a proper show off feast. Sear, then stick in the oven (but not for too long).More about Luke.

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

Coarse ground, 100% pasture fed organic beef mince. More about Mary, Peter, Andrew & Jonathan. 

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Harr...

A magnificent centre piece, perfect for Wellington. Feeds five-ish.  More about Harry & Emily.

Ready for stews. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day. More about Luke.

With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...

Ben and Ceri’s mint grew so well this year that they’ve made a pure Moroccan mint tea. Naturally refreshing and invigorating, this 100% mint in...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. More about Luke.

Unctuous meat ribboned with fat. Perfect for smoking and/or braising, the connective tissue breaks down with low n’ slow cooking and delivers a mea...

A brilliant choice for good value roasting. Be sure not to overcook it.More about Mary, Peter, Andrew & Jonathan. 

Roast on a medium heat for a tender, juicy Sunday lunch. Be sure to rest well before carving. More about Harry & Emily.

A bold, flavour packed cut from the beef shank, Thor’s hammer is best cooked low and slow. With its rich marbling and impressive bone-in presentati...

A classic roasting joint. Ideal for Sunday lunch. Consider cooking Roman style with anchovies, but mainly don’t overcook it.More about Luke.

A calming blend designed to help you unwind at the end of the day. Ben and Ceri’s night blend combines soothing chamomile and fragrant lavender wit...

A versatile, lean cut with a good balance of tenderness and flavour. Top rump is fantastic for roasting, delivering a beautifully juicy result when...