The provenance of the meat we serve is as important to us as it is to you. At Rother Valley Organics, the animals are fed on a variety of organic grazing and are rotated around the farm to benefit from the best seasonal grazing. This includes high, clover rich, herbage on the hills in the winter to lush river bottom pasture and sea frontage marshland in the warmer months. This varied diet, which includes wild plants such as sorrel and wild herbs like rosemary, thyme, marjoram and garlic, gives the meat an exceptionally delicious flavour. It is a traditional mixed farm where crops and livestock are cultivated and reared naturally, without GMOs, artificial fertilizers, synthetic pesticides, growth-promoting hormones or routine antibiotics.
The Rother Valley Organics approach to producing great tasting meat does not stop with the rearing of the animals. Shon and Simon take a holistic approach to farming and believe that everything in the food chain should be carried out to the highest standard. All the animals are slaughtered at a local organic abattoir - travelling is kept to the minimum and the animals have time to relax in straw pens when they arrive. This important time to 'de-stress' in not only better for the animals, but really improves the taste and texture of the meat. The meat is then collected and brought back to the farm's own butchery where its traditional master butchers cut, prepare and present the meat ensuring it not only tastes good, but also looks the way it should and cooks well.
