Farmison & Co has entered a significant supply agreement with Wellocks, extending its reach to Britain’s top-tier restaurants.
- The collaboration marks a critical milestone following Farmison’s recovery from administration under new leadership.
- Starting September 17, Wellocks customers can access a curated selection of British meats from Farmison.
- This is the first instance of Wellocks offering a British meat range, curated by Michelin-star chef Pierre Koffmann.
- Both Farmison and Wellocks emphasize their commitment to quality, sustainability, and connecting chefs directly with producers.
Farmison & Co, a sustainable butcher, has forged a pivotal supply partnership with renowned food service provider Wellocks. This alliance allows Farmison to distribute its superior quality meat products to some of the most prestigious restaurants in Britain. The deal signifies a major advancement for Farmison, particularly noteworthy as it emerges stronger after being rescued from administration by a consortium led by Andy Clarke, the former head of Asda.
Starting from the 17th of September, Wellocks’ clientele will have the opportunity to purchase a variety of British meats. This selection, meticulously curated by Michelin star chef Pierre Koffmann, represents Wellocks’ debut in offering a range of British meat. Such offerings include the sumptuous 32-day dry aged sirloin and ribeye steaks, heritage breed diced beef chuck, and a seven-day aged lamb rack, among others. Additionally, options such as whole middles of lamb and free-range chicken enhance the range on offer, alongside Farmison’s lamb merguez and Nidderdale sausages, Wiltshire cured back bacon, and bone marrow burgers.
Both Farmison and Wellocks express their shared values in delivering exceptional ingredients. Farmison’s CEO, Andy Adcock, articulates the significance of this development, highlighting a broader audience’s potential to savor the excellence of their meat products. Jill Martin, Wellocks’ managing director, further underscores the shared ethos of quality and sustainability, proudly affirming Pierre Koffmann’s endorsement of the new meat range. Martin emphasizes, “Farmison & Co are specialists in raising heritage breeds naturally in harmony with the environment, driven by flavor and quality, and lead the way in traceability. Connecting chefs to producers is increasingly vital.”
This partnership represents a strategic alignment focused on quality, sustainability, and expanding market presence in the culinary sector.
