Integrity
Integrity underpins everything that Artisan does. There are
no shortcuts, no gimmicks and no fear to experiment with new
cuts. Pure breeds of South Devon beef are hung for the first
14 days as a carcase and then the rump, loin and rib dry age
on the bone for a further two weeks. Some are from 300 year
old herds, grass fed and bred for their intermuscular fat and
superb confirmation.
Prize Winning Beef
One such supplier is Gerry Horsman, the retired head of the
South Devon Breeders Association, who has for the past 30 years
dedicated his life to breeding these pure bred and prize winning
livestock. Another is Jilly Greed of Fortescue Farm, a 4th generation
beef producer, 2007 Beef Farmer of the Year Finalist and council
member of the National Beef Association South West and the Food
Chain Initiative committee.
Sustainable Farming
Farming sustainably near Exeter on the flood plains of the Exe
and Culm, Jilly's farm is divided almost equally between permanent
water meadows and arable land with every field on the holding
in a Nitrate Vulnerable Zone as well as a triple SSSI (Site
of Special Scientific Interest). Under the Countryside Stewardship
Scheme the closed suckler herd of Spring calving South Devon's
live side by side the endangered cirl bunting, grey legged partridge,
otters and kingfishers.
Quality Butchers, Devon
From the biggest beef supplier in Axminster to the glorious
Ruby Red Devon beef of Steven and Sarah Slade of Rosamondford
Farm at Aylesbeare, Artisan source livestock from right across
Devon. Because diverse landscapes produce different eating qualities,
the deep intense flavours of meat grazed on the red clay of
high Exmoor will, to a well trained palette, reward with something
different from the lush pastures of the South Hams.
