Our Story

From the beginning of our story, we have approached red meat in the same way sommeliers taste wine. Attention to detail and knowledge of the terroir - the local natural environment where the meat is from - is key.

Different landscapes produce different qualities in the meat. We decided to base ourselves in Ripon, North Yorkshire, so we could be close to the farms and pastures of both the Yorkshire Dales and North York Moors.

The upland pastures and wild grazing of these landscapes imbues the meat with quality.

Ten years ago, the list of vulnerable rare beef, sheep, and pork breeds was worryingly long. Since then, we have widened the home cook's access to heritage breed meat. Working with our farmers, we have encouraged them to breed and rear more of these wonderful creatures.

An important milestone in our history has been helping our farmers invest in the future of breeds. Stuart Raw, our Dexter farmer has doubled the size of his herd up in Wensleydale, and David Harrison our Galloway farmer has invested in a new bull, named Billy Bremner, to grow his herd.

In 2021, we went a step further, financing the foundation of two new herds of rare breed cattle at Castle Bolton in Wensleydale. We are helping secure the future of the White Park and Gloucester breeds for the years to come.

With the home cook in mind, we immediately realised that the quality of meat is strongly linked to traditional farming practices, and the expertise and pride of the Master Butcher. We are used to hearing the refrain, "this is how meat used to taste," as we roll back the damage of industrialised practices in food.

From day one, traceability of produce for the home cook and the idea of having core values we weren't going to compromise on have been built into our supply chain. Industrial farms and supermarkets just can't cut the mustard when it comes to flavour.

We are safeguarding the future of butchery, taking on new apprentices and investing in our state of the art dry aging store. Our Master Butchers oversee the maturation process, and cut the hanging meat to order so your meat arrives in prime condition. They pass on the tricks of the trade to the younger generation of butchers coming through.

The expertise of our butchers is matched by Jeff Baker, our in house Michelin-starred chef. Jeff writes a recipe for every cut in our range, and collaborates with our butchers to produce new and exciting chef-prepared cuts.

Our range of breeds means home cooks can discover and explore their own tastes. Farmison & Co's expanding network of farms is also contributing to customers' fascination as they engage with different terroirs.

Today we stock the largest variety of butchery, from the largest range of breeds, on the Internet. Building our own supply chain from the ground up has meant we can offer an unrivalled variety of British butchery.

Taste is everything. Without it there would be no Farmison & Co. It is this passion for the joy of home cooking and where better meat comes from that sparked the idea that has grown into our award-winning butchery today.