A NEW CHAPTER
In 2004 with the planned and imminent handover of the helm of the turkey business to son Paul, a new venture was needed for Derek. Wife Mollie (a butcher's daughter) suggested producing some really superior beef, seemingly almost lost since her fathers day.

Prof. Jeff Wood of Bristol University agreed to be his mentor. The philosophy was to treat cost as secondary to the improvement of quality.

FROM FEATHERS TO FUR
26 weaned calves were delivered from Rob Brown's herd of Aberdeen Angus, housed in a turkey barn (where else!) An intake of 26 followed every 6 months.

GRAZING AND GROWING
In 2005 Herb rich pastures utilised for summer grazing were on our own farms, the search then began for more suitable grazing to accommodate the three planned herds. Graham Eva joined us on the farming side.

QUALITY
In 2006 Robert Munt having sold his 3 Q Guild shops, agreed to become our part time butcher/advisor. A butchery was built. The beef is dry aged for 28 days.

TOO MUCH OF A GOOD THING......
In 2007 we made our first sales. Having sent all our turkey customers a mailshot, the orders started to come in, slowly... The threat of beef mountain forced us to sell wholesale.

OPEN FOR BUSINESS
With sales starting to pick up, the butchery in place and the cattle doing well, it was time to start selling, we joined Danbury Farmers market in 2010, and then bought a mobile shop in 2011 and went online in 2012.

NEW FACES
In 2014 Robert Munt retired and Mark Rogers took over with ambitions to expand and take our mobile shop.... Mobile!

HERE'S TO THE FUTURE
Recently Derek visited Japan, and also the largest Wagyu breeder in Britain with a view to introducing 25% blood into our stock. The aim is to capture the 'Kobe' beef flavour. A partnership was agreed with grandson Sam Squier to start a suckler herd to accommodate this.