We source the majority of our meat (particularly our pork, beef & Lamb) from Jon Wilkins, a butcher in Brill. Part of the award-winning The Pointer restaurant in the Buckinghamshire village, Jon is passionate about providing high-quality, locally-reared meat not just for the restaurant and local suppliers (like us) but for the public too, in his atmospheric butcher’s shop that has been open since 2004.
Jon not only butchers and supplies our meat but helps to rear it too. With the help of Jamie Brewer, Jon has built up a thriving herd of English Longhorn cattle, one of the country’s most ancient and traditional breeds that slowly-reared provides exceptional beef. We use Jon’s pigs too in our charcuterie products, as again these traditional breeds provide better taste with a greater layer fat, which is what makes our pancetta and chorizo so delicious.