Our Food Story

This is our food, and our people

Everything we create is sourced, wherever possible, from the rich pastures, fertile fields and pristine waters of Norfolk. We are deeply committed to partnering with local farms, fisher folk and growers who share our values to ensuring animal welfare. We passionately believe that happy, well-cared-for livestock and nurtured crops simply taste better - and should not cost the earth.

What makes Norfolk meat unique?

Norfolk boasts one of the finest climates in the UK - in the Winter, the mineral-rich winds and rain are blown in straight from the Arctic via the North Sea, helped by the flat landscape of the county which prevents there being any barriers to these winds, leading the soil soaking up the nutrients that are carried in. In Summer, our micro-climate allows our cows to graze outdoors far later into the year than elsewhere in the country - but this is just the start of the journey from farm to fork.

Our Special Reserve dry-aged steaks are the embodiment of good, old-fashioned craft butchery and only come from one herd. Dry-ageing - not to be confused with Day-ageing - is a process where a cut of meat is kept at a constant, controlled temperature and humidity which allows moisture to evaporate and the meat to tenderise in a way that you will struggle to find anywhere else.

This prolonged ageing process develops complex flavours, earthy undertones and enhances the mineral vibrancy of the common herbs such as Ribwort Plaintain, Yarrow, Meadowsweet, Wild Mint and Red Clover, blending intense beefy notes with a beautiful, buttery texture.

Our Poultry and Fish

The slow-growing, pasture-raised chickens benefit from a diet of wholesome feed and an abundance of insects, grubs and grass that they forage across the county.

North Norfolk coast fisher folk access the nutrient-rich and pristine waters of Brancaster and Wells, engaging in sustainable offshore fishing, while further along the coast, traditional fishing boats trawl the inshore grounds daily. Our cod is from the waters around Scotland, or even as far north as Iceland, depending on the season - these fourth, or sometimes even fifth, generation Norfolk fishing folk know the sea.