Sourcing organic beef from farm in Devon, i know the source, know the quality and can specify the delivery date. This then sets in place a slaughter date, with curing and butchery to ensure the 1/4 of a cow ends up in the Kitchens fridge / freezer ready to be planned into the Kitchens Supply Chain.

This is then aligned with other fresh ingredients to be offered through a menu to the customer, who then has the freedom to order the finished product, delight on a plate, delivered to the table for the delight of the customer.

From field to fork with a difference!