Trade & wholesale supply
One counter for chefs and trade alike. From Michelin-starred dining rooms to farm shops and caterers, we supply native breed meat, aged properly and cut to order, at whatever scale you work.
Scale without shortcuts
Whether you need whole and half carcasses, primals, or specific cut lists, we supply to order from the same native breed animals and the same ageing rooms.
Nothing about the quality changes with the quantity. What changes is the format, the volume and the schedule, all built around your business.
Formats to suit you
Carcass supply
Whole and half carcasses of native breed beef, pork and lamb, aged and ready to break down.
Primals & bulk cuts
Prepared primals and bulk cuts to your specification, cut by our butchers.
Bespoke cut lists
Standing orders built to your exact cut list, delivered on a schedule that works.
What we bring to your kitchen
Consistent native breed meat with real provenance, aged a minimum of twenty-eight days and cut to your specification. The difference is on the plate and your guests will taste it.
We understand kitchens. Reliable delivery, honest communication, and a butcher on the end of the phone who knows exactly what you need and why.
A partnership with Paul Ainsworth
Few chefs have done more to put Cornish produce on the national stage than Paul Ainsworth, and few kitchens ask more of their butcher. It is a standard we are proud to meet.
We supply his Cornish kitchens week in, week out, with native breed beef aged in our own rooms and cut to the spec his team asks for. The same care that goes into a whole carcass goes into every steak that reaches his pass.
It is a partnership built on the things that matter to both of us: provenance you can trace to a farm, animals reared slowly on the moor and valley, and a relationship where a phone call is answered by someone who knows the meat by name.
Trusted across the country
Cornish kitchens
The restaurants that made Cornwall a dining destination, supplied from farms just up the road.
Michelin kitchens
Starred dining rooms who demand the very best beef and know where to find it.
Hotels & country houses
Kitchens whose reputation rests on provenance and consistency, both of which we guarantee.
- PadstowPaul Ainsworth at No.6
- RestaurantBlacklock
- RestaurantBrat
- Farm & kitchenCoombeshead Farm
- RestaurantFlat Iron
- MichelinIkoyi
- 3 MichelinL'Enclume
- RestaurantPasture
- MichelinThe Ledbury
How it works
Talk to us
Tell us your kitchen or business, your volumes and your cuts. We will build a supply that fits how you work.
Spec & age
We cut to your specification from whole carcasses, aged to the length you want.
Reliable delivery
A dependable schedule you can build a menu around, with a real person to call.
Trade & wholesale enquiries
Let's put it on your menu.
Open a trade account and give your kitchen or counter meat with a story worth telling.