A Devon butcher is expanding into the South West’s hospitality trade, supplying restaurants, pubs and hotels with meat sourced from British farms and prepared at its Cullompton facility.
Edenmoor, the online butcher and farm shop formerly known as Pipers Farm, has launched a wholesale service called ‘Edenmoor On The Pass’. Customers already include Fletchers in Plymouth, the Hartnoll Hotel in Tiverton, Hornsbury Mill in Chard, Stage by Circa and The Hourglass in Exeter, and the Notley Arms in Monksilver.
The operation is based at the company’s purpose-built 25,000 sq ft site in Cullompton, which opened earlier this year. It houses specialist dry-ageing rooms and an in-house butchery team working with whole carcasses.
The facility supports 50 full-time jobs, with 95% of employees living locally.
The wholesale service is led by Chris Gillard, Edenmoor’s head of wholesale, who was born and raised in Devon and has 25 years’ experience in professional kitchens and food supply. He has worked with chefs across the South West and southern England.
Chris Gillard, at Edenmoor, said: “Edenmoor brings exceptional produce and a facility built for it, right here in Devon. We can now offer chefs an almost bespoke butchery service, using 100% British, slow-grown meat from farms we know, cut and aged exactly the way their kitchen needs it.”
The business has started by supplying chefs Gillard knows from his career in hospitality and food supply.
“We’ve started with kitchens I know well, chefs who share our values and have been brilliant partners as we’ve grown. The South West has some of the best restaurants and pubs in the country, and we want to help more of them tell a proper provenance story on the plate.”
Edenmoor sources meat from a network of British farmers using rotational, pasture-led farming systems intended to improve soil health and biodiversity. Its range includes grass-fed beef and lamb, native-breed pork, free-range poultry and wild venison from managed herds in Devon and Somerset.
The company says its animals are raised outdoors on natural, forage-rich diets and transported short distances to small local abattoirs. Beef is dry-aged at the Cullompton site before being prepared for customers.
Chefs using the wholesale service can specify cuts, order volumes and ageing periods, with the butchery team preparing meat from whole carcasses to meet individual requirements.
Managing director Harry Radford said the wholesale operation was a key part of the plans for the new facility.
Harry said: “Opening Edenmoor to wholesale is the natural next step for our new facility. We built Cullompton to bring whole carcasses in, age them properly, and butcher with real skill, and it’s brilliant to see that work now landing on menus across the South West.”
He said the site had created capacity for the business to expand while retaining production in Devon.
“Our new site gave us room to grow responsibly while keeping production anchored here in Devon. Supplying the region’s chefs is a big part of that, and we’re looking forward to building more of those relationships.”
Edenmoor is taking enquiries from restaurants, pubs, hotels and other food businesses interested in using the service.
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