London Farmers' Markets
Beef / Lamb / Pork
All our beef, lamb and pork come from high welfare farms. Look out for rare breeds and a huge selection of sausages. All farmers hang their beef for improved flavour and texture. Some cut on site. Order those more unusual cuts direct from the farm.
There are 37 producers selling Beef / Lamb / Pork at London Farmers' Markets:
Frances Wood and the team at Alham Wood produce a wide variety of handmade cheeses, including their own variations of Ricotta, Cheddar, Caerphily and Mozzarella, as well as some of Frances' own creations, many of them based on traditional Romanian recipes. They also have fresh unpasteurised milk, buffalo meat and delicious thick yoghurt available.
Ambrose Sausages was originally established in 2011 to re create a 100 year old secret family sausage recipe. They have since expanded to offer a comprehensive range of quality Free Range Pork Products. From their farm, nestled in the heart of the Hampshire Countryside at Upham, they produce some exceptionally good tasting free range pork. Rare breed pigs are born, reared and spend their entire lives with them, growing naturally and slowly.
Ash Tree Farm Meats is owned and run by Dave and Angela King, who rear Boer Goats (the only meat goat) and Oxford Sandy and Black Pigs on their small holding in South Norfolk, which dates back to Medieval times.
Beatbush Farm is owned and run by Toby and Nicola Bulgin who produce some of the finest meat on their award winning farms in Norfolk and Essex. They were finalists in the prestigious FWAG Silver Lapwing awards and highly commended in the Telegraph/RSPB awards for their environmental work.
Ed Tompkins, of Boarstall Meats, farms in Brill, a village in the Aylesbury Vale, a large rural area lying immediately Northwest of London. All of their cattle and sheep graze extensively on lush pastures to ensure the finest quality meat. Ed's Limousine beef herd has won a number of awards at local agricultural shows.
Brambles Farm from Briston in Norfolk breed rare breed pigs and cattle plus rare Boer goats. Proud winner of Norfolks Battle of the Bangers where they were the only farm competing against butchers. All of their animals are free range: they breed Saddleback, Gloucester Old Spot, Wild Boar, Tamworth and Iron Age pigs and Highland cattle.
Andrew Lingham is part of a long family farming tradition at Court Farm, where the Linghams have been farming since 1871. They farm mainly Simmental-cross beef cattle, and a variety of different English and continental breeds of sheep, mostly Suffolk crosses and Hebrideans.
Douglas Partners (aka Redlays Farm) is run by Lesley and Alistair Byford-Bates, and specialises in selling both raw and pasteurised dairy products from their Herd of Ayrshire cows in Sussex.
Duck Lane Farm
Free-range chicken farmer, James Murdoch of Duck Lane Farm, has some of the most succulent, tasty chicken available in London, traditionally-reared over a much longer period than usual for maximum texture and taste.
From the North Kent Downs in the heart of an Area of Outstanding Natural Beauty, Ellie’s Dairy bring fantastic-tasting milk, cheese and meat.
Flitteriss Park Farm
B Ward & Partners is a family run business based at Flitteriss Park Farm near Oakham in Leicestershire. James who has recently finished college is running the Farmers Markets and is very keen to offer good traditional meat direct to the public.
Forest Pig produce some of the finest British charcuterie products from their own woodland reared free range pigs, including a wide range of salami. Having travelled to Tuscany to learn from the salami masters, they use traditional artisan methods of production.
Galileo Farm from Warwickshire started trading at London farmers' markets in late 2009. Their produce is such good quality that we never had any doubt they would be a resounding success with the market customers. And they were!
Tracy Mackness first came face-to-face with a saddleback pig on a prison farm and hasn’t looked back since. She now has a herd of 300 free range saddlebacks on her farm in Brentwood, and makes a range of over 70 varieties of sausages, plus pork joints, ribs, bacon, faggots and chops.
Grasmere Farm have built up a fine reputation for themselves over many years, which has now spread far beyond the borders of Cambridgeshire. They are particularly noted for their fantastic range of sausages, which are all made from pork reared on their land and fed with meal from their on-farm watermill. Their sausages include strings of traditional English varieties, which have been augmented by an ever-increasing range of new varieties in recent times, including their fantastic and unique Salami-style cured sausage, "Grunter", as well as Bratwurst and smoked sausages.
Simon Hitches of Green Poultry has made a good name for himself as a farmer of high-welfare birds, since starting selling at London Farmers' Markets in 2006. His chickens, turkeys and geese are all slow-growing breeds which mean that the flavour is better, as well as the animal having a fuller, more natural life.
Grove Farm (J.L Bacon)
Jo Bonnar and John Bacon look after some very contented animals on land near Great Bentley in Essex. They have a herd of Hereford-cross beef cattle which graze over a wide area during the warmer months, close by to their sprightly flock of sheep.
Hook and Son
Barry Cox and his family farm just outside London in Buckinghamshire, and their stall boasts free-range lamb, chickens and ducks - all reared on their own farm. In season, Barry brings along seasonal game shot by himself. Pigeon, pheasant, partridge and wild duck can all be found, and even the occasional squirrel and rook, which get snapped up very quickly by keen game enthusiasts.
James Coe of Layer Marney Lamb is a farmer of high-quality lamb from native breeds near Colchester. He has a herd of Welsh-cross ewes which he breeds on-farm with his Suffolk rams. All his meat is extensively grass-reared free range with animal welfare as a primary concern. The meat is butchered on-site and brought directly to the market. In addition to the lamb James also brings free-range chickens with him and (in season) a fantastic range of game birds shot on the farm premises including teal, mallard, pigeon, pheasant, wild venison, partridge and even pochard.
Lee House Farm produces some of the finest Organic Pork, Beef, Eggs and Vegetables in West Sussex and Surrey. Lee House Farm is a small mixed organic farm registered with the Soil Association, producing rare breed Tamworth, Gloucester Old Spot and Middle White pork, sausages and bacon. They also have Shetland lamb, mutton and hogget, Bronze turkeys, free range eggs, vegetables and Sussex beef.
The beef, lamb and pork is reared on a family run traditional Leicestershire farm, which consists of rig and furrow permanent pasture, rich in natural grasses and herbs. The land has been farmed by the same family for 4 generations, with small-hedged fields, protecting natural wildlife and the environment. The farms are run by Daniel Belcher with the help of mother and father Heather and Mike.
Old Hall Farm Rare Breeds
Clive Ovenden has spent the last ten years scouring the whole of the United Kingdom for traditional rare breeds of sheep, cattle, pigs and chicken. Consequently Old Hall Farm, situated on Romney Marsh, now is one of most comprehensive and commercial rare breed farms in the whole of the UK.
PA & FJ Coleman (Laycroft)
Peter Coleman is a poultry farmer with a real passion for producing meat of the utmost quality from animals kept in the best possible conditions. He keeps chickens, ducks, turkeys and geese on the farm, and also has a small breeding herd of pedigree Dexter beef cattle.
Picks Organic Farm is a family run organic farm and have been producing organic meat, vegetables and eggs since 1999. They strongly believe in the principles of organic farming, growing crops and rearing animals without the use of fertilisers, growth hormones or routine antibiotics.
Their Gloucester Old Spot sausage won first prize at the Melton Mowbray Country Fair and their gluten-free Dexter beef burgers are of exceptional quality.
S.J. Taylor (Quarry Farm)
Stewart Taylor is a farmer from Kent who is producing rose veal to high standards, both in terms of food quality and animal welfare. He rears young male calves who are the (otherwise) unwanted by-products of a dairy herd. He rears them to a high standard in straw-lined barns, while allowing them lots of space to roam in fields, so they are able to lead a happy stress-free life.
Keith Bennett produces free-range beef and lamb on Stockings Farm in Amersham on the outskirts of London (just a couple of miles from the Metropolitan Line!). He farms traditional breeds - his pigs are Gloucester Old Spots and Tamworths, and his sheep are Suffolk cross and Hebridean cross. He also prepares game shoots on his farm, with pigeon, rabbit, pheasant, partridge and duck shot on the premises in season, as well as occasional muntjac and fallow deer.
The Parsons Nose Farm is owned by the Dobson family, who have been farmers, butchers and bakers for over 200 years. Andrew Dobson currently runs the farm and strongly believes in using additive-free and free range farming methods to farm rare breed pigs, black boars and pedigree Hereford and Dexter cattle. His farming philosophy is based on how meat used to be produced and farmed in the 1950s.
We are a young farming couple, passionate about selling everything we produce from our 130 acre tennanted farm, nestled on the Derbyshire, Leicestershire border, direct to you. On our farm we produce our famous Longhorn beef and prizewinning Jacob lamb to the highest possible standards, grazing all our livestock at our homestead Woodhouse farm and also at the neighboroughing historic Langley Priory Estate.
Veal from the Field veal is raised on a small family farm in East Sussex, in herds with free access to pasture during the day. Rose veal from dairy bull calves, raised naturally in small herds, pasture fed, calves sourced from local dairy farms, tender, lean and low in fat.
The pigs at Wicks Manor farm are born and bred on the farm and spend their lives in roomy straw filled yards. All the feed is grown and milled on the farm in Maldon, Essex.
Alan and Angela Bungey, of Wobbly Bottom Farm, rear a number of different breeds of goat on the farm near Hitchin in Hertfordshire. Alan, Angela and the goats produce a great range of different cheeses, all with their own quite unique flavours. The goats eat healthily, mostly consuming feed from the farm itself, and healthy goats produce great-tasting cheese, as you will discover when you try some!
Award winning Woodlands Jersey Beef, are based in the beautiful Meon Valley in Hampshire. They are dedicated to the ethical production of prime quality Hampshire beef from Jersey steers. Jersey dairy herds are hand reared on milk for 3 months then reared on grass for up to 30 months free from growth promoters or antibiotics.
Kerrie and Will of Woodwards Farm have built up a strong reputation for their beef which is very well-deserved. They started farming beef cattle and laying hens in 2008 in Winwick, near Huntingdon, and haven't looked back since. Their stall is a hit wherever it goes, largely due to the personal yet professional touch provided by all involved on the farm. Their enthusiasm for their products is clear to see.