The farms behind the jars. Named, local, and raised to put more back into the land than they take.
Pasture for Life certified, 100% grass-fed Shorthorn beef, cut by the on-site whole-carcass butchery. A fifth-generation regenerative farm, and home of the Groundswell festival.
The Chapmans' Red Ruby Devon cattle and Wiltshire Horn sheep, pasture-fed to high welfare standards on the Herts and Bucks border, dry-aged and butchered on the farm.
A small family farm. Free-range chicken, slow-grown on traditional pasture with the run of open fields to forage, and processed on site.
Trade orders, private dining, stockist enquiries, or just to talk food.
Private dining in your home. Seasonal menus built around whole animals and named local farms. Tell me the date and the table, and I'll build the rest.
I'm Mike, a senior chef with over twelve years in London's top kitchens. I've worked every section at Goodman Steakhouse, Zelman Meats and Galvin at Windows, and cooked everything from intimate dinners to wedding parties and weekly meal prep.
Everything I cook is built around one principle: the best ingredients, treated with respect. Native Beef and Lamb from Chalfont St Giles, pasture-fed and butchered on site. Chicken from Potash Farm in Hertfordshire, free-range and slow-grown. Vegetables seasonal and organic where possible. No seed oils, ever.
My specialisms are fermentation, gut-health cooking, low carb and keto. Plant-based tasting menu, farm-to-table barbecue, or fine dining for eight, the philosophy is the same: real ingredients, real technique, nothing unnecessary.
Also available: a seven-course British fine-dining tasting built on Native Beef, and weekly meal-prep plans, organic and gluten-free. Ask when you enquire.