It is critically important to us that we know where our ingredients come from.  We decided from the outset to use wild venison and pheasant and that any meats that were farm-bred had to be free-range and of the highest quality.  This has meant that we have had the fun of visiting small farms and local estates run by people who care about their animals and the quality of the meat that is produced.

We are proud to use beautiful Broadoak slow-grown chickens from Sturminster Newton, and Sasso chickens from Oakleigh Farmshop in Yetminster.  The pork for our hams and bacon we buy from local farms using Saddleback and Tamworth pigs.  Our beef (Aberdeen Angus) comes from Kimbers Farm at Charlton Musgrove (a favourite of Hugh Fearnley-Whittingstall of River Cottage) together with grass-fed welfare reared rose veal.  The mutton that we smoke comes from Sydling Brook Organic Farm and is of the highest provenance. 

It is a joy to use the wild deer and pheasant from The Hamptworth Estate, which lies in the north of The New Forest, and locally from the surrounding Dorset and Somerset countryside – mainly fallow, but we also occasionally smoke roe and muntjac.  Many of the rabbits that we cure and smoke come from Rampisham and surrounds - all are wild!

As we grow we will need more of all these ingredients.  Are you a small producer and do you have a fine breed grown in Dorset?  We should love to hear from you!

Visits by appointment only please

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