Locally Farmed Meats

We work with a variety of local farms on the Isle of Wight

Isle of Wight Beef

We are proud to source only premium quality, Grass fed Isle of Wight Beef. By working closely and supporting the farmers in our local community, we can guarantee our customers full supply chain history. Our farmers take great care of their livestock, ensuring the animals are grown slowly and naturally.

The benefits of Grass Fed Beef: Grass fed livestock have never consumed anything other than their mother’s milk and natural grass, hay and silage, exactly as Mother Nature intended.
The free roaming cattle live a low-stress life, in kind living conditions and as a result, grass fed Beef is leaner, lower in saturated fat, has 4 times as much Vitamin E and is higher in essential Omega-3 fatty acids.

To give our customers the finest eating experience, we dry age our prime cuts of Beef for at least 21 days. This strong commitment to quality, and firm attention to detail means our Beef cuts are always consistent and full of flavour.

We source a variety of different breeds from farms across the Island, including native British breeds such as Highland, English Longhorn, Hereford and Aberdeen Angus cattle.


Briddlesford Farm

Briddlesford veal comes from the bull calves of the pedigree guernsey cows at Briddlesford Lodge Farm, Isle of Wight.

This award winning dairy herd is the heritage and core business of the Griffin family who have farmed the land at Briddlesford since 1923. All the cattle on the farm are descended from the original 12 cows, and the milking herd now numbers 160 cows.

Female calves are reared on the farm and enter the milking herd at 2 years old.

Male calves are reared to around 6 months of age and to a high standard of animal welfare for sale as rose veal.

The welfare aspect of this system is particularly important. The Griffins aim to prove that the old fashioned, and sometimes cruel, traditional methods of rearing veal are not necessary in order to produce a fantastic sweet and tender meat. The difference between this veal and traditional veal is noticeable in the colour. Traditional white veal comes from an anaemic animal. Briddlesford veal is a pinkish colour, hence the name rose veal.

The veal calves are reared in large straw-bedded pens in an open fronted barn for maximum daylight and fresh air, as well as shelter from the elements.

They are fed on milk once a day, but also have access to solid food and hay. This maintains a healthy diet and good growth rate.

Isle of Wight lamb


The lambs we source are grass fed which has been shown to provide a more intense taste, richer in omega 3 fatty acids than grain fed meat, helping to contribute to a healthy diet.

We hang our Lambs for at least 10 days to allow it to develop its rich taste and flavour. Compare this with supermarket meat, which is usually allowed little time to mature and consequently lacks taste and texture.

We are keen to work closely with local farmers and source our Lambs from various different farms across the Island.

The Garlic Farm


The Garlic Farm have been growing garlic on the Isle of Wight ever since Granny Norah planted those first few cloves in her garden over 40 years ago. They have spent all the years since exploring its history and origins, experimenting with the many different varieties here on “the Island” and creating many garlic infused products from chutney to beer and ice cream.

Colin and Jenny (Mum and Dad) have even traveled to the mountains of Georgia and Kazakhstan (see the Garlic Farmers’ Blog) in search of the “Mother of all garlic”. Colin and Jenny’s daughter Natasha has written two fantastic books on cooking with garlic and how to get the most of its’ amazing health benefits. Other daughter and son Josephine and Hugo run the Garlic Farm Field Kitchen at events, shows and music festivals offering delicious garlic inspired grub to hungry festival goers.