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.
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.
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.The woven works are rich in color and full of warmth.
We work with farmers who champion slow grown rare breed animals, whose focus is on welfare and flavour not profit.
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