Exceptional British produce, traditionally raised
Exceptional British produce,traditionally raised
Exceptional British produce, traditionally raised
Suppliers of fine West Country produce to restaurants and to artisan butchers in London and in the South West
Welcome to
Otter Valley Farms
Otter Valley Farms
Our family began with a simple conviction: the best meat comes from animals living good lives. We've built our business on this principle, raising hogget and cull yaw across the rolling East Devon countryside, open permanent pasture, and clean air.
Our family began with a simple conviction: the best meat comes from animals living good lives. We've built our business on this principle, raising hogget and cull yaw across the rolling East Devon countryside, open permanent pasture, and clean air.
Our team knows the land intimately and every decision we make considers the long term: sustainable farming for the health of the flock, the sustainable fertility of the earth, the integrity of the final product. We don't chase volume or take shortcuts. Instead, we've built decade-long relationships with the finest restaurants and artisan butchers who share our vision.
This approach takes patience and the conviction that traditional sustainable methods produce the finest food.
Welcome to
Otter Valley Farms
Our family began with a simple conviction: the best meat comes from animals living good lives. We've built our business on this principle, raising hogget and cull yaw across the rolling East Devon countryside, open permanent pasture, and clean air.
Our team knows the land intimately and every decision we make considers the long term: sustainable farming for the health of the flock, the sustainable fertility of the earth, the integrity of the final product. We don't chase volume or take shortcuts. Instead, we've built decade-long relationships with the finest restaurants and artisan butchers who share our vision.
This approach takes patience and the conviction that traditional sustainable methods produce the finest food.
Our Produce
Low-intensity farming that respects the animals & the land
Low-intensity farming that respects the animals & the land
We practise low-intensity farming that respects the animals and the land. No shortcuts, no compromises. Our sheep graze freely on open, low intensity, species-rich permanent pastures. Not ploughed and thus rich with multiple grass and herb plant species. The fields are not ploughed but kept as permanent pasture resulting after many years in exceptionally species diverse grazing. Diverse grazing provably produces tastier meat.
Our Produce
Low-intensity farming that respects the animals & the land
We practise low-intensity farming that respects the animals and the land. No shortcuts, no compromises. Our sheep graze freely on open, low intensity, species-rich permanent pastures. Not ploughed and thus rich with multiple grass and herb plant species. The fields are not ploughed but kept as permanent pasture resulting after many years in exceptionally species diverse grazing. Diverse grazing provably produces tastier meat.
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Featured on the menu at St John
St John - Marylebone
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
Testimonials
What chefs are saying
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Featured on the menu at St John
St John - Marylebone
Featured on the menu at St John
St John - Marylebone
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
Testimonials
What chefs are saying
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Featured on the menu at St John
St John - Marylebone
Featured on the menu at St John
St John - Marylebone
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
Testimonials
What chefs are saying
Ready to source from us?
We supply across London & the South-West,
ask your existing wholesale supplier or...
Ready to source from us?
We supply across London & the South-West,
ask your existing wholesale supplier or...