Locally Sourced Meats for National Butchers’ Week

By choosing to use local butchers, we’re not only getting exceptional meats, but we’re supporting our nearby community and an environmentally sustainable food system. Michael has always championed the local larder of the South West and is passionate about including these ingredients in his dishes. Their farming methods are one reason they stand out above the rest. “Here at Darts Farm, the low-density of indigenous Ruby Red cattle that graze our wetlands are integral to establishing and maintaining a dynamic ecosystem and thriving biodiversity. Through eating, dunging and seed dispersal they transfer nutrients across our pasture, creating unique mosaics of habitat and directly enhancing the structure & fertility of our soil and grass. The resulting permeant pasture on the banks of the River Clyst is one of the most effective forms of carbon sequestration on the planet.” Dart’s Farm meats and Ruby Red steaks are featured in many of Michael’s menus, including Mickey’s Cuts, and Lympstone’s A La Carte & Signature Tasting Menu.