Our Produce
Honey, apples,
fleeces & more
fleeces & more
fleeces & more
Fleece
Wool that tells the story; undyed fleeces that will stand commercial wear and tear
Wool that tells the story; undyed fleeces that will stand commercial wear and tear
Hebridean sheep shed their wool naturally. But we chose to shear annually for the health of the flock. Sheep shearing is a great time to visit us. The wool is lanolin thick and naturally black and grey and brown. Wonderful for traditional craft spinners. We even make mini sheepies from the wool - fun but also we waste as little as possible.
When the animals have been slaughtered we receive back the best of the fleeces. These are tanned in the traditional way.
What begins as fleece becomes warm seats for restaurant patios, toys for children, liners for baby buggies. Things that last because they're made to last.
Nothing goes to waste here—we use all of the sheep. Our wool is also available for crafts and spinners. St John popularised nose to tail eating (waste nothing), we go further. We are exploring how to use the wonderful horns. Do contact us if you have ideas.
Hebridean sheep shed their wool naturally. But we chose to shear annually for the health of the flock. Sheep shearing is a great time to visit us. The wool is lanolin thick and naturally black and grey and brown. Wonderful for traditional craft spinners. We even make mini sheepies from the wool - fun but also we waste as little as possible.
When the animals have been slaughtered we receive back the best of the fleeces. These are tanned in the traditional way.
What begins as fleece becomes warm seats for restaurant patios, toys for children, liners for baby buggies. Things that last because they're made to last.
Nothing goes to waste here—we use all of the sheep. Our wool is also available for crafts and spinners. St John popularised nose to tail eating (waste nothing), we go further. We are exploring how to use the wonderful horns. Do contact us if you have ideas.
Fleece
Wool that tells the story; undyed fleeces that will stand commercial wear and tear
Hebridean sheep shed their wool naturally. But we chose to shear annually for the health of the flock. Sheep shearing is a great time to visit us. The wool is lanolin thick and naturally black and grey and brown. Wonderful for traditional craft spinners. We even make mini sheepies from the wool - fun but also we waste as little as possible.
When the animals have been slaughtered we receive back the best of the fleeces. These are tanned in the traditional way.
What begins as fleece becomes warm seats for restaurant patios, toys for children, liners for baby buggies. Things that last because they're made to last.
Nothing goes to waste here—we use all of the sheep. Our wool is also available for crafts and spinners. St John popularised nose to tail eating (waste nothing), we go further. We are exploring how to use the wonderful horns. Do contact us if you have ideas.
Cider
Apples pressed into something delicious & traditional
Apples pressed into something delicious & traditional
The apples we grow find their way into both traditional wood cask fermented cider and apple juice that tastes like the valley itself—dry, honest, and made without added chemicals or fuss. We press individual varietals to understand what each one brings, and the results speak for themselves. What doesn't go to cider goes to the pigs, who seem to know a good thing when they taste it. We rear rare breed pigs to order.
Cider
Apples pressed into something delicious & traditional
The apples we grow find their way into both traditional wood cask fermented cider and apple juice that tastes like the valley itself—dry, honest, and made without added chemicals or fuss. We press individual varietals to understand what each one brings, and the results speak for themselves. What doesn't go to cider goes to the pigs, who seem to know a good thing when they taste it. We rear rare breed pigs to order.
Honey
Golden harvest from our valley bees
Golden harvest from our valley bees
The hives are located next to the cider orchard, 60 standard cider trees that are traditional varieties for Devon, and next to a 10 acre wildflower meadow.
The bees do what we cannot - they turn the valley's wildflowers and apple blossom into something that lasts, something that improves with time. Our honey is raw, unfiltered, and tastes of the rich landscape it comes from, carrying the character of each season in its colour and flavour.
Honey
Golden harvest from our valley bees
The hives are located next to the cider orchard, 60 standard cider trees that are traditional varieties for Devon, and next to a 10 acre wildflower meadow.
The bees do what we cannot - they turn the valley's wildflowers and apple blossom into something that lasts, something that improves with time. Our honey is raw, unfiltered, and tastes of the rich landscape it comes from, carrying the character of each season in its colour and flavour.
"Regulars will be well aware of our relationship with Otter Valley Farms, stretching almost 10 years now. Their pure-bred Hebridean and Texel Cross sheep form a cornerstone of our menus throughout the year."
Nicholas Balfe
Chef Director
Featured on the menu at Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
Head Chef
Selected by chef Nicholas Balfe, Holm Restaurant, for the gala Trenchermans guide dinner.
Nicholas Balfe
Chef Director
Featured on the menu at St John
St John - Marylebone
“When I was asked by Ed to do a pop-up at Carousel, I immediately thought of Otter Valley Farm’s hogget as the main course... I first cooked with it at St. John. It’s simply extraordinary meat, deeply flavoured, beautifully and carefully reared.”
Jamie Smart
Head Chef
Testimonials
What chefs are saying
Ready to source from us?
We supply across London & the South-West,
ask your existing wholesale supplier or...
Ready to source from us?
We supply across London & the South-West,
ask your existing wholesale supplier or...