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Information about Our Farmers
More and more customers want to know exactly where their meat has come from and Bevan's is extremely happy to provide this information.
Bevan's Butchers has forged and developed pioneering field-to-plate partnerships with farmers throughout the UK. Farmers like Hugh Norris, who for the past 20 years has been producing free range pigs for us, at his farms near Guildford in Surrey.
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By using traditional pig breeds that are suited to outdoor living, and by feeding specially formulated diets, he has achieved his goal. The combination of traditional slow-growing breeds, a healthy outdoor lifestyle and safe nutritious food produces fine succulent pork with a superior flavor.
For many years now we have had a strong connection with the Orkney Islands. Famous for the quality of their meat, fish and other natural produce.
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Situated seventeen miles off the northernmost coast of Scotland, the fertile landscape, temperate climate and easy island pace, combine to provide an ideal environment for raising livestock. We regularly visit the islands to meet with the farmers.
Also inspecting the abattoir to check the speciation and welfare of our beef. The carcasses are matured for 21 days before being shipped to Bevan's.
Watch the video on Orkney Island Gold
The most popular of our lamb are from the salt marsh lamb from Foulness Island in the Thames Estuary. The Salt Marsh Lamb offers a unique flavour due to the grazing over the natural grasses and samphire of the salt marshes.
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These Marshes are free from any fertilizers and provide a totally environment for the sheep to roam about so freely. The Meat has a richer and altogether sweeter flavour which explains why 90% of the UK's salt marsh lamb is exported to France where it is highly prized by the top chefs.
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