Alice & John Pawsey of Shimpling Farm.
John’s family have been farming here for generations, since 1999 they have been organically farming ensuring the next generations soil quality for the flora and fauna.
Born and raised at the farm fed the natural way on beautiful organic clover rich leys.
Maintaining free range, high welfare and organic ‘s we at Lavenham are proud to be able to offer the villages this outstanding .
Farmers Jimmy & Alistair Butler of Blythburgh Free Range Pork… Totally free range, truly fabulous Pork that we are proud to stock!
For fifteen years Jimmy and his whole family have been championing the way forward for British Pork!
Jimmy won the East Anglian Daily Times Awards for the Food and Drinks Food Hero 2016.
Blythburgh Free Range Pork is made up of the following…. The daddy is a Hampshire Breed of providing the fat cover and flavour giving great taste. The Mummy is a 1/2 Duroc and 1/2 Landrace breed, giving them good long loins, they are also winter hardy making them great Mummies for the outdoors.
The natural balanced approach to growth of Blythburgh Free Range Pork gives an enriched cooking and eating experience, because their animals are brought on in a stress free environment: a scientifically proven way of producing top quality pork.
We seek and source the best local beef ensuring high welfare, good husbandry and low food miles are on our tick list. We have the whole carcasses,every part of the beef is used, for a different recipe or particular cut then please just ask.
Depending on what’s ready, we will always opt for grass fed cattle as local as we can get,
Red Poll a Native Breed to Suffolk, Aberdeen Angus, Dexter, Hereford X. We use two family run local abbattoir’s. Whole Carcass Butchery is what we do so if there is something new or an old school recipe you’d like to try pop along and have a Butcher’s!
We only have the Beef when absolutely ready. We want succulent meat with great flavour and marbling…we seek and source the best tasting beef for our customers!!