Holker Estate

Farmer: Tenant Farmers from Lord Cavendish Estate

On the peaceful Cartmel peninsula in Cumbria, Lord and Lady Cavendish maintain their family's long tradition of farming on estates around their home, Holker Hall, through the craftsmanship of their tenant farmers.

We are proud that our estates provide local, fresh, seasonal food at its very best, and with the lightest possible carbon footprint says Lord Cavendish. This is a point not lost on ingredient-conscious chefs such as Jean Christophe Novelli, and Simon Rogan from the Michelin-starred L'Enclume, who use Holker meat. Holker Hall saltmarsh lambs, available from June to December, feed on herby grasses on the salty foreshore of the sea, which helps keep this this marshland ecosystem in shape as well as endowing their meat with a striking flavour.

The estate also produces wonderful Swaledale and Swaledale/Hardwick cross lambs from February to May. Holker Hall beef, with its rich, full flavour and natural marbling of fat, comes from a renowned prize-winning Shorthorn herd, bred on the Estate since the 1800s.

These cattle share the estate parkland with a rather special herd of menil fallow deer that has been bred here for some 300 years. In fact, this herd has one of the finest blood lines in the country, a distinction reflected in the unimpeachable quality of its meat.

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