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Happy Valley’s cattle and sheep are 100% grass-fed on specially planted herbal lays and raised using traditional farming methods. The results of this careful, natural management is the most outstandingly flavoursome and healthy beef and lamb.
Our Farms
We all want to know where our food comes from. We all want to have confidence in the provenance and integrity of the meat we are eating.
At the Dorset Meat Company, we work with 20 small, family-run farms in Dorset and Wiltshire that all produce ethically reared, nutritious meat, in a natural growing environment, in harmony with nature. Animals that have been allowed to grow at a natural pace and have not been rushed.
This is proper, regenerative farming, not industrialised meat production. Regenerative farming rejects pesticides and chemical fertilizers, instead strengthening the health and vitality of farm soil, increasing biodiversity, improving the water cycle, and increasing resilience to climate change. Regenerative farming combines permaculture, agroecology, agroforestry, restoration ecology and holistic management to support a wide variety of natural flowers and fauna as part of a natural ecology. Large farms will routinely use herbicides and pesticides.
We know our farmers well and share their ethics and their values: respect for their livestock and for nature, and a total commitment to the highest standards of animal welfare. We believe passionately that small-scale, sustainable farming is better for the animal, the local ecology, the farmer and for you, producing exceptional, ethically-reared meat you can trust completely.
By supporting us, you are supporting small, family-run farms that have been an essential part of our rural economy down the ages.
Tom Hooper
Our grass-fed beef is from small Dorset and Wiltshire family-run farms. One of these is owned and run by Tom Hooper who is a 17th generation (yes, 17th!) farmer who is passionate about breeding premium, native-bred Red Ruby Devon cattle. The Red Ruby Devon is recognised for producing the very finest beef with great texture, marbling and tenderness on a low input farming system.
The herd at Manor Farm are 100% grass-fed on a natural diet of grass, wildflowers and clovers rich in essential vitamins and minerals totally fertiliser and chemical free.
Slow-grown to reach maturity naturally, Tom’s Red Ruby Devons are beautiful animals producing beautiful beef.
Ben Allard
The Allard family have been farming at Whistley Farm, north Dorset for over 100 years. Over the years, the farm has transitioned from dairy to beef farming.
Whistley is home to Ruby Red Devon, Aberdeen Angus, and Hereford cattle, all 100% grass-fed on a natural diet of grass and clovers, rich in essential vitamins and omega 3.
Ben Allard is the fifth generation to farm at Whistley and is passionate about providing nutrient-rich beef according to traditional, regenerative farming methods that protect and enhance the local ecology.
Alice and Julian Newth
The Newth’s have been breeding rare-breed British Saddleback pigs at Manor Farm for over 20 years. Working alongside her father Julian, Alice ensures that the pigs are cared for according to the highest standards of animal welfare, roaming and foraging outdoors naturally.
Alice and Julian run the British Saddleback Breeder’s Club that promotes the breeding, rearing and showing of this unique rare breed that produces great tasting, traditional British pork.
Charlie Heywood
A family run farm for three generations, Charlie rears pedigree Ruby Red Devons following traditional traditional, regenerative farming method to produce outstanding beef high in natural vitamins and Omega 3.
Richard Haskett
Our free range, high-welfare adult goat meat is from Richard Haskett who has been farming at Cheselbourne on the Dorset Downs for over 10 years
The Hinks Family
Lamb
Our grass-fed lamb is from small Dorset and Wiltshire family-run farms. One of these is owned by the Hinks family who have been farming at Lower Nyland since 1931 and know a thing or two about producing top quality, grass-fed lamb using traditional farming methods handed down the generations.
With 250 acres of lush, open paddocks, Caroline, Graham and their daughter Hilary rear free-range lambs from Texel and Suffolk cross ewes and rams that thrive on a natural diet of grass, wildflowers and clovers rich in essential vitamins and minerals.
The Hinks’s flock is 100% grass-fed on natural herbage that is totally fertiliser and chemical free.
Phil Dale
Beef
Phil and Eunice Dale have been farming at Old Manor Dairy Farm in North Dorset for over 10 years producing the very finest beef from their Aberdeen Angus herd.
Phil’s cattle are 100% grass-fed on Old Manor’s lush herbal lays, full of wildflowers and clovers producing the best quality beef high in good Omega 3 acids. Aberdeen Angus are well known for their natural marbling and deep, full flavour.
Taking longer to mature than more common breeds, Phil’s wonderful Aberdeen Angus’s produce the most tender beef.
Happy Valley
Beef and Lamb
Happy Valley Farm is a thriving family-run farm set deep in the beautiful countryside on the Dorset, Wiltshire border where they rear pedigree Hereford cattle, and Cheviot, Welsh Black Mountain and Lleyn sheep.
James Smart
All our charcuterie comes from our friend James Smart at the The Real Cure who produce unique multi-award winning charcuterie using wild deer sourced from Dorset, and native breed pork.
James believes that the highest standards of animal welfare produce the best tasting charcuterie, which means wild deer, free range pork and locally sourced ingredients. The Real Cure handcraft their entire range, using traditional smoking, curing, fermenting, and air drying processes to produce small batches with truly stunning flavours.
The wild deer used by The Real Cure enjoy a varied and natural diet and are specifically sourced from across the Dorset countryside. The venison salamis are not overly ‘gamey’ as they are from deer that are hung for no more than a week.
The Real Cure use free-range, native breed pigs which produce beautifully dark marbled meat with just the right proportion of fat. Use as an antipasti, or try the venison chorizo and pepperoni on pizza, in stews or grilled and roasted in seafood dishes.
The Real Cure is based in the heart of the North Dorset countryside at Hartgrove Farm where they also run regular curing and smoking courses.
The Real Cure range has recently been awarded five Great Taste Awards and two Taste of The West Awards.
Jethro Tennant
Our sea salt is from The Dorset Sea Salt Company which was founded in 2017 by Jethro Tennant, an obsessed sea salt fanatic. After reading about the historic and cultural relevance of salt production in Dorset, and visiting the natural salt pans on the East Weares of Portland, Jethro pondered how and why this local industry had vanished. Inspired, Jethro began to formulate the revival of Dorset sea salt.
Mineral rich and super clean seawater is collected from the Jurassic Coast by hand in order to ensure the correct amount of salinity. The seawater is then passed through a triple filtering system designed to preserve all of its natural goodness. After producing a concentrated brine, the sea salt crystals form in gently heated pans and are then hand harvested. The last phase is to drain and dry the sea salt in closely monitored drying rooms.
The Dorset Sea Salt Company aims to marry both ancient and new production methods resulting in exceptional, hand harvested sea salt.
The Dorset Sea Salt Company is supported by the Prince’s Trust.
Bini Ludlow
Bini was taught to cook by her mother from the tender age of 8 whilst growing up in Bradford, Yorkshire and fervently believes Indian cooking is about loving the ingredients and not rushing the process. Bini’s authentic curries are hand-made in small batches in Somerset to retain their flavour and distinct taste and are inspired by Gujarati culinary tradition.
