Challans (Vendée) - France

The abattoir is one the last to use the dry plucking technique, a traditional method that ensure a nice skin texture and an excellent shelf life. These characteristics are very appreciated by the fine food specialists. It is also the only oner that slaughter the famous free range label rouge duckling from Challans, a jewel of the French Gastronomy.
The male and female duck is reared in Vendee and especially around Challans, a marsh territory, with a temperate oceanic climate, a paradise for birds, offering rich grass with a subtle iodized taste. The company is IFS approved (International Food Standard), they give special attention to the health and welfare of the ducks during all their life and they are mindful of their actions at preserving the environment.
The qualities of the free range Challans label rouge are exceptional : its skin is fine and crispy, its breast fillet are well developed and its tender meat tastes wonderful. The Label rouge duckling live outside until they are minimum 70 days old, with a 100 % vegetarian vitamin and mineral food diet.
The free range Challans Label Rouge duckling are produced according to technical specifications.

Bresse - France

The breed is White Gallic Bresse (Bresse Gauloise Blanche). The chicken is recognizable by its blue legs, its entirely white plumage, its well-developed red crest (especially in males) and a thin skin and white flesh.

There are 4 main principles of breeding Bresse chicken
• Meals composed only of cereals exclusively from Bresse area, as well as milk and its by-products.
• Total freedom, to glean small desserts (worms, molluscs, insects, etc.).
• Extended life (4 months minimum).
• Refining in spruce for 10 to 15 days : placed in the twilight in spruce, a special cage intended for the refining of poultry.

Deux-Sèvres - France

Our supplier set up in 1906 as a family business. Now it is the European leader in rabbit meat processing. They guarantee the provenance of the rabbit from France as well as being fed food that is GM free (less than 0.9%) and is 100 % vegetable and cereal based.
Rabbit meat is tasty, healthy and much easier to prepare than you think. According to nutritionists*, rabbit meat is good for you! It’s both succulent and flavoursome, and the meat combines both healthy eating and good flavours. Rabbit has everything to satisfy gourmets who are concerned about their health. It is especially recommended for pregnant women and nursing mothers, for the young, the elderly and even sports enthusiasts…

*The benefits of rabbit meat: Lower in fat than many other meats, low in lipids, rich in proteins, lower in calories and sodium than the majority of other meats. It contributes to a good balance of vitamins and minerals for daily dietary requirements.

Scotland - UK

We have a strong relationship with a renowned and reliable butcher who has been established for over 80 years. They can butcher anything on demand. Dry aged beef can be also put in place: whole loin, fillet, foreribs…
The main origin of the beef is from Scotland, prime or premium cut.

Wales - UK

Another excellent partnership with a butcher / slaughter house specialised in Lamb, most of it come from Wales, famous area of UK for Lamb as all the conditions are together to raise a perfect lamb, right pasture, plenty of rain, closed to the sea.

Gers - France

We have a closed partnership with one producer in Gers (South West of France), heart of the French gastronomy.
Space, clean air, natural diet : the poultry benefit from optimal growing conditions, giving them unique characteristics and flavor.
All our poultry (Chicken and Guinea Fowl) comes from local breeders, raised for the most part in the freedom.
Their diet consists mainly of corn, mostly produced by the farmers themselves, who grind it before serving to the poultry, mixed with soy and alfalfa. This mixture is enriched with vitamins, calcium and magnesium. The birds add to this feed themselves by pecking in the undergrowth for seeds, ferns and other delicacies.

Our supplier set up some rules based on one word RESPECT. Respect for biorhythm, the farmer should follow the birds’ rhythm, not the other way round. Respect for Animals, they put in place procedures to improve the well-being the poultry and keep their stress to a minimum. One example wire cages have been banned. Every effort is made to avoid the birds panicking and hurting themselves. Respect for the products, quality is more important than the production rate. For this reason the poultry is manually sorted all along the production line.

Milk Fed Veal

This family business moved in 2014 to a brand new modern building with the most advanced equipment where they can control the entire production chain, from selecting the calves to adapted nutrition, processing and packing meat. It has become a state-of-the-art abattoir in which the latest techniques are used. They have the cream of the crop in terms of slaughter and packaging lines at their disposal.

Every step in production and processing procedure is aimed at maintaining top quality and the highest level of hygiene and safety.

Game - UK

On Game season we work with one of the main game suppliers in UK. Most of the birds come from Scotland / Yorkshire or Cambridgeshire. Birds can be plucked or not.

Our venison is WILD venison and come from Scotland. We can get any kind of venison (red deer / fallow deer / roe deer)