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About The Well Hung Meat Co.
Well Hung Meat started life on Carswell Farm in South Devon. Geoff sold lambs reared on the farm to friends and family, butchered at the local abattoir and delivered to the door. In 2001 we entered the Soil Association Organic Food Awards and the Lamb were voted outright winner in the blind tasting competition. In 2002 we won the Soil Association Organic Food Awards for the second time running - two years in a row can't be luck, and so Well Hung Meat began.
We've come a long way since then... In 2003 Graeme took over the day to day running of the business developing the customer base and sourcing lamb and beef from a handful of local organic farms to meet our customer's requirements.
We survived our first Christmas and took great pride in hearing from our customers who were delighted with their Christmas turkeys.
In May 2004 we took on our first butcher and his assistant. It is by no coincidence that 2004 was another successful year at the Soil Association Food Awards; outright winner in the pork category and highly commended for our Beef.
In 2005 we expanded our operations to include the Well Hung Burger Van which allowed us to travel all around the country spreading the word and giving people the opportunity to sample our cooked meat.
Back at Well Hung HQ we were busy adding new products to our repertoire including our fantastic bacon.
In 2006 Graham and Phil took over the running of the butchery and we were delighted to receive a Gold at the Soil Association Organic Food Awards for our organic, british veal. Hugh Fearnley-Whittingstall of River Cottage came down to Devon and opened our butchery for us in November and Christmas '06 was the busiest ever!
2007 saw quite a few changes. We added mutton, a new ranges of sausages, and venison to our menu. We said goodbye to a number of staff, including Graeme and Vicki (who are now international jetsetters), Graham and Phil from the butchery. We then welcomed in a new team including Maria Harding as General Manager, Brian, Sophie, Julian and Bev. We were thrilled to win South West Online Retailer of the Year in the 2007 Taste of the West Awards. We had another successful summer touring round the country with the Well Hung Burger Van, and survived a rather manic Christmas!
2008 has seen us striving to do even better. We have made several additions to our product range and many changes to our production systems, with the butchery now done completely by hand without the use of machinery. We have once again added to our silverware collection; winning a Great Taste Award for our organic beef, and a Taste of the West Award for our organic lamb. The Well Hung Burger Van was once again out and about providing organic meat to the masses during another wet summer, and the launch of the 'Well Thrifty Box' helped to combat the Credit Crunch blues. Maria has moved onto other projects and Simon (the original burger flipper) has now stepped in as Manager.
Our business continues to grow with more customers enjoying the monthly meat box offering, as well as picking and choosing specific cuts or sampling our cooked products at shows and festivals. We continue to deliver the very best organic meat direct to your door and we are striving to make your organic meat eating experience all the more enjoyable.
Accolades
Read about the awards and recommendations Well Hung Meat has received - from Rick Stein to the Soil Association, we've picked up some dedicated admirers along the way.
Values
Here at Well Hung Meat, we're champions of Organic Food. Find out what Organic Meat means, why it's better for you and better for the environment - and why it tastes "just like meat used to taste".
Family
We're a small business, and a close knit team. Discover who's responsible for bringing the UK's finest organic meat to your doorstep..
Farms
At Well Hung Meat, we source our beef, chicken, lamb and pork from only the finest Southwest organic farms. We'll champion our producers till the cows come home.
News
Keep up to date with all the latest happenings at Well Hung HQ - whether we're catering for 500, discovering a fantastic new recipe, or getting our hands dirty on the farm, we'll keep you posted here.
