Farmison & Co, a sustainable online butcher, has partnered with Wellocks, a leading food service supplier, to provide high-quality meat to renowned British restaurants.
- The collaboration introduces a curated British meat range by Michelin star chef Pierre Koffmann, featuring exclusive cuts and products.
- This development occurs following Farmison’s recovery from administration, marking a significant shift in its business strategy.
- Wellocks’ endorsement of the range highlights Farmison’s expertise in sustainability, heritage breeds, and exceptional ingredient quality.
- Key figures, including Andy Adcock and Jill Martin, emphasise the importance of connecting chefs with producers to maintain product passion and quality.
Farmison & Co has entered into a strategic partnership with Wellocks, expanding its reach to some of Britain’s top restaurants by supplying them with sustainable and high-quality meat. This marks a pivotal moment for Farmison as it seeks to establish a presence beyond its original direct-to-consumer business model.
From 17th September, Wellocks’ clientele will have the opportunity to order a range of products sourced from Farmison, curated by renowned Michelin star chef Pierre Koffmann. This collaboration introduces Wellocks’ customers to a selection of British meats, including 32-day dry-aged sirloin and ribeye steak, heritage breed diced beef chuck, seven-day aged lamb rack, whole middles of lamb, and free-range chicken.
Farmison also offers an array of specialty products such as lamb merguez sausages, Nidderdale sausages, Wiltshire cured back bacon, and steak and bone marrow burgers. The partnership represents the first instance of Wellocks creating a British meat offering for its customers, which underscores the significance of this initiative.
Andy Adcock, Farmison’s CEO, described the collaboration as a major development for the company, emphasising the value of expanding the reach and recognition of their meat quality among a broader audience. Jill Martin, Wellocks’ Managing Director, echoed these sentiments, noting the shared ethos between both companies in delivering top-notch sustainable ingredients.
According to Martin, Farmison’s approach to raising heritage breeds naturally, in harmony with environmental standards, sets them apart as leaders in traceability, flavour, and quality. She highlighted the intention to bridge the gap between chefs and the source of their ingredients, ensuring that passion for quality permeates through to the final product.
This partnership underscores the growing importance of sustainability and traceability within the culinary industry.
