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  • Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
  • How to prepare and then cook an ox heart on the bbq by @grylos 

To me, an ox heart represents the friendly, approachable face of offal, provided you can get your head around the fact that it is a heart. I think that’s where most people stumble in their personal journey with hearts. But why fear it? Especially if you are more than happy to eat the rest of the animal. It is just another muscle, and a delicious, nutrient rich muscle at that. So, make this moment a fork in the road and open your mind to the possibilities of offal and all it can offer. 

Learn how to prepare a whole heart and then cook simply over the coals of a bbq. Once you’ve got to grips with both these, ox hearts can slip into your repertoire – a healthy, economical and yummy way to feed yourself and anybody else you cook for. Do it!

#bbq #bbqlife #bbqtime #bbqfood #bbqporn #oxheart
  • When first-generation farmers, father and son duo Tim and Josh Vines, established their farm in Rossendale, (Lancashire, just a stones throw away from Manchester) they opted for Belted Galloways and initially native breed pigs. Soon after, they reached out to us, and we were eager to assist them in growing their farm. 

The Vines now manage a finishing herd and also provide younger stock to our expansive network of farmers. Their dedication to sourcing top-notch livestock with strong bloodlines from the north is evident. This meticulous selection aids our network of farmers across the Dales, Moors, and Peaks, turning North England's lush grasslands into nutritious beef 🥩.

#Manchester #ManchesterFood #ManchesterFoodie #ManchesterGram #lancashire #lancashirelife
  • It isn’t every day that food royalty visit us at our butchery in Skipton, but yesterday was such a day - it was a great privilege and pleasure to have @fergus_nosetotail, @margotehenderson and their daughter Frances on site.
 
Their ethos and approach to food has influenced the way we eat in this country, no less, and very much for the good. Anyone who has had the good fortune to dine at @st.john.restaurant @rochellecanteen @thethreehorseshoesbatcombe will understand just how special a contribution theirs has been. 
 
Fergus once said, ‘If you’re going to kill the animal, it seems only polite to use the whole thing’—as a whole carcass butcher, this nose to tail ethos is particularly close to our hearts. But this is perhaps no mistake, as Fergus’s iconic books ‘nose to tail eating’ and ‘beyond nose to tail’ were and remain a huge source of inspiration to our founder Jorge and certainly played a part in the conception of Swaledale as a business.
 
It remains a source of huge pride to supply such iconic chefs and kitchens.

#nosetotail #wholecarcassbutcher #nativebreeds
  • More stock now available, but please be quick to avoid disappointment.

Back for an unprecedented fourth appearance, Swaledale are incredibly proud to collaborate once again with Andy Oliver @oliverandy and the team at @somsaa_london with a limited run of sai ua. Of Northern Thai origin, this sausage is characterised by its complex flavours, and is a highly anticipated favourite among our community of customers.

Join Andy as he shares insights on the best ways to cook this distinctive sausage—ideally slowly grilled over charcoals, the smoke providing an authentic flavour that works so brilliantly with the spice and fragrance of the sausage. Perfect served with fresh salads, sticky rice and a cold beer. 

@mark.dobbie co-owner of som saa, suggests a salad of pounded cucumber, peanuts and beans. Find this recipe and more on our journal, link in bio.

#somsaa #thaifood #suiua #london #restaurants #collaborations
  • A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
  • British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them.

This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees.

This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future.

These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!
 
#britishbeefweek
  • We’re thrilled with the collaboration series at Swaledale Butchers, showcasing fantastic chefs and restaurants. Our latest project features @matthewryle from @maisonfrancoislondon, a leading figure in London’s all-day brasserie movement. Matthew and his team are masters of classic French cooking, and it’s a privilege to work with them.

Our first choice for this collaboration was obvious: the quintessential bistro dish, Entrecôte & Peppercorn Sauce. The sauce is rich and creamy, with a hint of peppery warmth, perfectly complementing a medium-rare entrecôte steak. Add frites, a crisp salad, and a glass of red wine, and you have the ideal French dining experience. 

You can order this special collaboration via the link in our bio. 

#collaboration #steak #classiccooking #frenchfood #london
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out!

#souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
Jorge Thomas, founder of Swaledale Butchers, recalls his 2018 visit to Crete’s lush Lasithi Plateau, surrounded by the Dikti mountains and traditional windmills. Inspired by the local ethos of letting natural flavours shine, Jorge was drawn to a roadside grill under an olive tree. There, a Yorkshire native introduced him to a unique souvlaki, rich with spices like cumin and paprika, and marinated in Cretan olive oil and red wine vinegar. The skewers, paired with a village salad and a carrot-cucumber tzatziki, highlighted the importance of quality ingredients and simple cooking. This memorable meal inspired Jorge’s homage to the dish, ideal for gentle grilling over coals. The last few packs are available to order via our website—don’t miss out! #souvlaki #barbecue #bankholiday #greekfood #greekbbq #bbq #foodstories #crete
2 days ago
View on Instagram |
1/8
How to prepare and then cook an ox heart on the bbq by @grylos To me, an ox heart represents the friendly, approachable face of offal, provided you can get your head around the fact that it is a heart. I think that’s where most people stumble in their personal journey with hearts. But why fear it? Especially if you are more than happy to eat the rest of the animal. It is just another muscle, and a delicious, nutrient rich muscle at that. So, make this moment a fork in the road and open your mind to the possibilities of offal and all it can offer. Learn how to prepare a whole heart and then cook simply over the coals of a bbq. Once you’ve got to grips with both these, ox hearts can slip into your repertoire – a healthy, economical and yummy way to feed yourself and anybody else you cook for. Do it! #bbq #bbqlife #bbqtime #bbqfood #bbqporn #oxheart
3 days ago
View on Instagram |
2/8
When first-generation farmers, father and son duo Tim and Josh Vines, established their farm in Rossendale, (Lancashire, just a stones throw away from Manchester) they opted for Belted Galloways and initially native breed pigs. Soon after, they reached out to us, and we were eager to assist them in growing their farm. The Vines now manage a finishing herd and also provide younger stock to our expansive network of farmers. Their dedication to sourcing top-notch livestock with strong bloodlines from the north is evident. This meticulous selection aids our network of farmers across the Dales, Moors, and Peaks, turning North England's lush grasslands into nutritious beef 🥩. #Manchester #ManchesterFood #ManchesterFoodie #ManchesterGram #lancashire #lancashirelife
1 week ago
View on Instagram |
3/8
It isn’t every day that food royalty visit us at our butchery in Skipton, but yesterday was such a day - it was a great privilege and pleasure to have @fergus_nosetotail, @margotehenderson and their daughter Frances on site.
 
Their ethos and approach to food has influenced the way we eat in this country, no less, and very much for the good. Anyone who has had the good fortune to dine at @st.john.restaurant @rochellecanteen @thethreehorseshoesbatcombe will understand just how special a contribution theirs has been. 
 
Fergus once said, ‘If you’re going to kill the animal, it seems only polite to use the whole thing’—as a whole carcass butcher, this nose to tail ethos is particularly close to our hearts. But this is perhaps no mistake, as Fergus’s iconic books ‘nose to tail eating’ and ‘beyond nose to tail’ were and remain a huge source of inspiration to our founder Jorge and certainly played a part in the conception of Swaledale as a business.
 
It remains a source of huge pride to supply such iconic chefs and kitchens.

#nosetotail #wholecarcassbutcher #nativebreeds
It isn’t every day that food royalty visit us at our butchery in Skipton, but yesterday was such a day - it was a great privilege and pleasure to have @fergus_nosetotail, @margotehenderson and their daughter Frances on site.   Their ethos and approach to food has influenced the way we eat in this country, no less, and very much for the good. Anyone who has had the good fortune to dine at @st.john.restaurant @rochellecanteen @thethreehorseshoesbatcombe will understand just how special a contribution theirs has been.    Fergus once said, ‘If you’re going to kill the animal, it seems only polite to use the whole thing’—as a whole carcass butcher, this nose to tail ethos is particularly close to our hearts. But this is perhaps no mistake, as Fergus’s iconic books ‘nose to tail eating’ and ‘beyond nose to tail’ were and remain a huge source of inspiration to our founder Jorge and certainly played a part in the conception of Swaledale as a business.   It remains a source of huge pride to supply such iconic chefs and kitchens. #nosetotail #wholecarcassbutcher #nativebreeds
2 weeks ago
View on Instagram |
4/8
More stock now available, but please be quick to avoid disappointment. Back for an unprecedented fourth appearance, Swaledale are incredibly proud to collaborate once again with Andy Oliver @oliverandy and the team at @somsaa_london with a limited run of sai ua. Of Northern Thai origin, this sausage is characterised by its complex flavours, and is a highly anticipated favourite among our community of customers. Join Andy as he shares insights on the best ways to cook this distinctive sausage—ideally slowly grilled over charcoals, the smoke providing an authentic flavour that works so brilliantly with the spice and fragrance of the sausage. Perfect served with fresh salads, sticky rice and a cold beer. @mark.dobbie co-owner of som saa, suggests a salad of pounded cucumber, peanuts and beans. Find this recipe and more on our journal, link in bio. #somsaa #thaifood #suiua #london #restaurants #collaborations
2 weeks ago
View on Instagram |
5/8
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. 
 
To start with @chefprah with a finely cooked pork collar chop.
Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn.
@angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn.
@anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best!
Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern.
More lamb as it is spring served by @manlike.luke of @caia.london 
Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms 

A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs!

#chef #cheflife #chefstable #cheflondon #chefmanchester
A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. To start with @chefprah with a finely cooked pork collar chop. Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn. @angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn. @anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best! Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern. More lamb as it is spring served by @manlike.luke of @caia.london Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs! #chef #cheflife #chefstable #cheflondon #chefmanchester
3 weeks ago
View on Instagram |
6/8
British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them.

This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees.

This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future.

These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!
 
#britishbeefweek
British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them.

This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees.

This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future.

These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!
 
#britishbeefweek
British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them.

This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees.

This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future.

These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!
 
#britishbeefweek
British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them.

This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees.

This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future.

These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!
 
#britishbeefweek
British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them. This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees. This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future. These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!   #britishbeefweek
4 weeks ago
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7/8
We’re thrilled with the collaboration series at Swaledale Butchers, showcasing fantastic chefs and restaurants. Our latest project features @matthewryle from @maisonfrancoislondon, a leading figure in London’s all-day brasserie movement. Matthew and his team are masters of classic French cooking, and it’s a privilege to work with them. Our first choice for this collaboration was obvious: the quintessential bistro dish, Entrecôte & Peppercorn Sauce. The sauce is rich and creamy, with a hint of peppery warmth, perfectly complementing a medium-rare entrecôte steak. Add frites, a crisp salad, and a glass of red wine, and you have the ideal French dining experience. You can order this special collaboration via the link in our bio. #collaboration #steak #classiccooking #frenchfood #london
1 month ago
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8/8