‘We have worked closely with Nick Francis at Paddock Farm to develop the very best sausage using his Tamworth pigs. We currently serve his sausages everyday for breakfast at Le Manoir aux Quat'Saisons, so they have to be spot on.’

Gary Jones—
Executive Head Chef at Le Manoir aux Quat'Saisons

‘Nick and Jon’s commitment to producing the finest quality Tamworth pork is rewarded in the outstanding flavour and texture of the meat — it’s a real pleasure to be able to put Paddock Farm pork on my menu.’

Will Greenstock—
Owner and Head Chef at the Horse and Groom, Bourton on the Hill.

‘Paddock Farm’s pigs are well looked after and slow maturing. The pork has a rich flavour, a deep red colour and just the right amount of fat. It’s well hung and butchered — I would recommend Paddock Farm pork to everyone.’

Gareth Fulford—
Proprietor/head chef at Purslane, Cheltenham

‘Paddock Farm might not produce a huge amount of meat, but it is all excellent, beautifully butchered and hung for the right length of time.’

Damian Clisby—
Head chef at Petersham Nursaries