Our Farmers
Field & Flower has been built on the principle of connecting farming communities to people who care, and we will continue to do so through times of plenty and times of scarcity. We believe that there will always be a community of people in the UK that understands the intrinsic cultural, emotional and nutritional need for real farming, and the real food that it provides for us.
Tom
Meet Tom, one of our sheep farmers, whose commitment to sustainability extends far beyond his livestock. Tom puts remarkable effort into the restoration of historic wetlands on his farmland, whilst wild ponies have been introduced to conservation graze the farm.
Tom’s farm isn’t just a place where livestock graze. It's an ecosystem where nature and agriculture coexist. Tom’s vision has not only brought back endangered species like otters and kingfishers but has also revitalised the land itself. When you buy from farmers like Tom, you are actively contributing to the preservation of these vital habitats.
Neville
We strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farms in England.
Based on his Somerset farm, Neville takes great pride in the traditional breed cattle he grazes on permanent pasture. With a very short distance to abattoir and an eye for great quality beef, we're very pleased to have Neville and his family as part of Field & Flower.
Chris
A Field & Flower favourite, all of our chicken and duck is free-range, slow-grown and sourced from small-scale, family-run farms in England.
Free to roam, peck and preen all day under the watchful eyes of our dedicated group of farmers, this commitment to exceptional welfare results in exceptional tasting chicken and duck.
Chris and his wife Hollie rear small groups of chicken and duck feeding a simple grain diet free from artificial additives and antibiotics.
Anna
We source the pork for our bacon and gammon from Anna who farms in Yorkshire, where her family have been farming for four generations. Her sandy soil and free draining land lend themselves to rearing free-range pig production. The pigs are kept outside for the entirety of their lives and have access to shelter and warm straw bedding. In the summer they cool down by wallowing in mud.
This farming system allows Anna to focus on the welfare of her pigs and the quality of the final product.
Anna has been recognised with a Good Pig Award by Compassion in World Farming.
Our independent dayboats
We source our fresh wild fish from vessels landing at harbours across the South West, including Brixham in Devon, championing our British fishing industry and independent fishing boats.
Our fish is caught with select catch methods which uphold the highest level of welfare and protect the seabed (hook and line, otter trawling and gill netted). We don’t accept or sell any dredged fish.
We work with a fishing collective driving for higher sustainability and lower emissions in fishing across their fleet, while investing back into local communities. Buying fish in this purposeful way supports the continuation of generational work at the heart of our fishing communities across the South West.
John
Slowly rearing his turkeys for approximately 6 months, John believes (like us) that putting welfare first is the best way to produce the highest quality turkey. Free to roam and forage around Frenchbeer Farm in Dartmoor, this slow approach means that his Bronze turkeys are allowed to reach full maturity, allowing them to gain more fat and flavour.
John's turkeys are out on the moor from eight weeks old, pecking and roaming in all weathers. When they're ready, they're game-hung for 10 days and dry plucked by hand. It's slow, careful work, and you'll taste the difference.
Curtis
Curtis is not a farmer in the traditional sense. His work is deer and parkland management, which means his venison is not a farmed product but the natural outcome of conservation. In much of the UK, deer no longer have predators.
Without management their numbers rise too high, damaging young woodland, stripping bark from trees, eating crops, and unbalancing ecosystems that countless other species depend on.
By choosing wild venison, you are not only enjoying one of the healthiest and most flavourful meats available, but also supporting biodiversity and responsible stewardship of the countryside. This is conservation on the plate.
