Our philosophy is to source only the most natural products, reared using the purest farming methods. Farming in this way means that the best meat is ethically produced for flavour, whilst remaining in harmony with the countryside, year in year out, and so sustaining the environment. We carefully select and inspect all of our suppliers and can trace our meat from farm to plate.

Beef – We have built our reputation on the quality of our beef, sourcing only the finest cattle. Some of it even comes from Ballindaloch Castle itself, home to the oldest Angus herd of all, where the cattle graze on ancient pastures, drink pure Highland water, and come winter time feed on the barley draff from local distilleries. We leave our beef to hang on the bone for a minimum of 21 days, and the result is the tastiest, most tender beef around.

The main source of our beef is the North West of Scotland and the South West of England. We use traditional beef breeds from suckler herds (bred only for beef) which are selected for breeding and from that moment, with expert care and time, world class beef is produced.

It's no surprise, then, that the Roux Brothers have described the quality of our beef as "unrivalled".

Watch how we raise our grass fed free range beef

Watch our video on how we dry-age our beef

Lamb – Sourced from the South West of England, the gentle rolling hills, warmer climate and granite pasture which is not too rich, provide the perfect environment for the lambs to flourish.

Chicken - Our free range, award winning Cotswold White chicken are bred at Robert Caldecott’s farm in Worcestershire. He shows a commitment to rearing the intensely flavoursome Cotswold White birds in an ethical and timely way. They are wonderfully cared for, bred with time and space to allow the chickens to grow twice as long as the average chicken, producing a long term living, free pecking, deliciously old fashioned tasty bird. Our customers must love them as we sell over 100 whole chickens per week.

Pork - Jimmy Butler & Sons produce award winning outdoor reared free range pork and his sons have visited the shop to promote their brand through the shop. We also sent our staff to Suffolk this year to see how our Free Range pigs are reared and better their knowledge of pork.

See how our free range pork is reared

Venison – We buy wild venison from the Balmoral estates as they are naturally hunted wild deer. The carcass is kept at close to 0°C and hung for a minimum of 14 days to ensure that the enzymes are gently broken down to create flavour, tenderness and predictability.

Turkeys, cockerels and geese – These are sourced from farms in Warwickshire and Oxfordshire.

Fruit and Vegetables – Our local supplier sources the majority of produce from the Vale of Evesham and Worcestershire.

Cheese – We source many local cheeses for our shop and these are also used for our catering events.

Eggs – We source our eggs from a farm close to Leamington Spa.

Bread – We source our bread from local bakeries in Kenilworth and Stratford-upon-Avon.