Woodwards Farm

When Will, Kerrie and their team members hand you your gourmet burger, you’re getting it from the hands of the same people who raised the cows and grew the wheat and grass they feasted on. The beef is hung on the bone for three weeks, then they seam cut the beef (a continental style of butchery which cuts around the muscles rather than slicing straight through them). They bind the burgers with their own free-range eggs.

You can also order meat to take home and cook – just ask a member of staff or get in touch online.