Our Organic Meat Story ...so far

We opened our farm shop in April 2005, and have built a good reputation for the quality of our meat. We have been included in ’The Bridgestone Food Guide’ in 2006,2007, 2008 and 2009 and categorised as one of the ’Best in Ireland’ food artisans.

In September 2007 we won the Bronze Award for the ’Taste of Britain 2007’ food competition for ’Best Organic Food’ sponsored by The Daily Telegraph and Sainsbury’s.

In December 2007 we were honoured as Northern Ireland’s Best Organic Food Producer and our Beef Fillet Steak was voted Best Organic Food.    

Following these successes we launched our website in November 2007 and now supply customers throughout the U.K. & Ireland with our organic meat, directly from the farm to their homes.

We are continually developing new products and in July 2008 we started our organic pork range. Our organic pork sausages, dry cured bacon and gammons have proved extremely popular with our customers.

In February 2009 we  built our organic smokehouse and are currently experimenting with a new smoked product range. This will include hickory smoked organic bacon, oak smoked organic salmon, maple smoked leg of lamb, and organic pastrami. We are product testing these with our regular customers at our farm shop or at St Georges Food & Speciality Market, Belfast.

In May 2009 we were recognised by The Daily Telegraph as one of the TOP 50 Farm Shops within the UK and we were the only farm shop within Northern Ireland to get this recommendation.

During the month October 2009 we have had two TV crews on the farm. UTV’s Fabulous Food Adventure with Barry McGuigan and Jenny Bristow spent a morning on our farm. They were particularly interested in our organic lamb. Jenny was so impressed that she took some lamb away with her to prepare a culinary delight. We hope to see this programme on our screens in Easter 2010.

Further, we had BBC2’s Great British Food Menu here. They were very interested in our Shorthorn Beef,  Chef Niall McKenna, of James Street South, one of Belfasts top restaurants, was very impressed with the quality of the beef, and remarked on its tenderness and agreed that it must be down to how well the cattle are treated and the fact that the beef is dry aged on the bone a full three weeks before it is prepared and presented for our customers.

If you would like any more information about our products and our product range please do not hesitate to contact us. We would be delighted to talk to you.

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