Our Meat

We source meat from suppliers who advocate natural rearing methods without the use of intensive farming or growth hormones and additive. Our suppliers uphold the highest standards of animal welfare and follow our philosophy that a happy, stress free life follows from farm to plate.

Our prime beef and lamb is aged and hung the traditional way, on the bone for a minimum of 28 days, resulting in a succulent depth of flavour.


Producing great beef, requires great experience.

Our third generation suppliers MACDUFF have worked with Scottish farms since 1890. Spanning back several generations these family farms share our values on animal welfare and rearing to ensure the best quality of life for the animal.

Cattle are reared naturally and fed only on grass and grass-based products (which are rich in health-giving omega 3). This natural diet ensures the full, rich flavour of beef as it used to taste before the introduction of intensive farming techniques. The beef gains further richness and succulence from being matured the traditional way, on the bone.


Unlike most other free-range farms, all Packington Free Range pigs are born outdoors and live their whole lives in the lush green pastures of the farm at Packington. They are not taken indoors to fatten up at the end of their lives, they ensure the pigs are able to live stress-free by always providing them with what they need, when they need it.

By providing mud wallows in the summer, fresh bedding, high quality food, a plentiful supply of water and lots of tender loving care, they produce healthy, happy pigs. This attention to detail has seen the pork receive numerous awards for flavour and taste.


Our MACDUFF lambs are born and bred in Scotland where they are free to roam the hillsides and glens. In the wintertime the lambs graze on fodder crops like Kale and Turnips and through the rest of the year they graze naturally on grass. This approach to raising and rearing, not only results in a stress free life for the animal but yields superior fat cover and greater flavour.



Whether a chicken, goose, turkey or duck all of our poultry suppliers share the same opinion to us; rearing birds in as natural an environment as possible will pay dividends when it comes to taste and tenderness.

All Packington Free Range Chickens roam free on established English pasture consisting of various grasses and clovers, with strategically placed perches and shelters offering shade, food and water, this is the idyllic setting which every bird experiences in its lifetime. It is wonderful to see the birds roaming free just as nature intended.

Our geese are supplied by husband and wife team, Phill and Jan Truin from their farm in Suffolk. Our Herb Fed Chickens and Ducks are fed fresh herbs from three weeks old. The Walters family have farmed at Bower Farm, high on the Berkshire Downs for 100 years and have produced traditional Christmas turkeys for 40 years.


Our game is supplied directly from the shoot. Within the open shooting seasons we are able to supply fresh: venison haunch, venison striploin, pheasants, partridges, whole pigeon, mallard and wild rabbit.

All of our game is shot by licensed hunters, from sustainable stock within the United Kingdom.


Aside from just meat you will find our shelves stuffed full of delicious artisan produce, cured meats, condiments, fine cheeses, seasonal fresh vegetables, stocks, sauces, rubs, free range eggs and award winning pies.

As well as our Parson’s Nose range of condiments and accompaniments.

All of the essentials to put together some great home cooking.