Our customers include some of the best-known restaurants in the country and many discerning private households. Here are comments about our meat by some well-known chefs:
Le Cafe Anglais London - Rowley Leigh
‘What Richard Vaughan has achieved at Huntsham with his Middle White pork is nothing short of sensational. As far as our rotisserie is concerned, they are simply without compare for the quality of the crackling and the beautiful flavoursome meat…’
St. John Restaurant, London – Fergus Henderson“Richard Vaughan’s Middle White pork is ‘Nose to Tail’ delicious”
Blue Print Café, London – Jeremy Lee“Well, I have just nipped upstairs to jot down my thoughts on the subject of your truly marvellous Longhorn beef. It is peerless and requires no other prosaic foodie nonsense to say as much.”
River Café, London - Rose Gray“Slow roasted Middle White pork loin from Richard Vaughan with Ligurian olives, fresh rosemary, garlic and Pinot Bianco is always a favourite on the River Café menu.”
Le Gavroche, London - Michel Roux“Middle White pork has the crispiest skin and the best flavoured fat to accompany its fantastic tasting meat.”
Chez Bruce, Wandsworth, London - Bruce Poole“Middle White is the best pork I have ever eaten.”
Racine, Knightsbridge, London - Henry Harris“Your English Middle White pork is quite remarkable. It has a flavour that surpasses even the finest of organically reared porkers.
It may have a heavier fat covering than most pigs, but the dripping that comes from it is so full of flavour, that it makes a roast potato a meal in itself. The only pity is there is never enough of it.
The Longhorn beef is also quite unique, with a more complex flavour than beef I have had before.”
No 1 Lombard Street, London - Herbert Berger“I grew up with our own completely naturally fed pigs in the mountains of Austria and after a long wait I finally found Richard Vaughan's 'Middle White' - it's the nearest thing to it, the texture, fat and flavour are absolutely wonderful, and the Longhorn beef and Ryeland lamb are just fantastic too, full of taste.”