Low-intensity farming
in the Otter Valley
Low-intensity farming
in the Otter Valley
Low-intensity farming
in the Otter Valley
About Us
Just a few miles over the border with both Somerset and with Dorset in the East Devon first fold of the Blackdown Hills, the farm is made up of land from two ancient farms - Manor Farm, Upottery and Preston Farm, Upottery.
Just a few miles over the border with both Somerset and with Dorset in the East Devon first fold of the Blackdown Hills, the farm is made up of land from two ancient farms - Manor Farm, Upottery and Preston Farm, Upottery.
Daniel Defoe, author of Robinson Crusoe, wrote of the Otter Valley: "The view of the country is the most beautiful landscape in the world... and I do not remember the like in any one place in England". To this day it has retained this beauty while generating some of the finest produce in the UK!
Daniel Defoe, author of Robinson Crusoe, wrote of the Otter Valley: "The view of the country is the most beautiful landscape in the world... and I do not remember the like in any one place in England". To this day it has retained this beauty while generating some of the finest produce in the UK!
Just a few miles over the border with both Somerset and with Dorset in the East Devon first fold of the Blackdown Hills, the farm is made up of land from two ancient farms - Manor Farm, Upottery and Preston Farm, Upottery.
Daniel Defoe, author of Robinson Crusoe, wrote of the Otter Valley: "The view of the country is the most beautiful landscape in the world... and I do not remember the like in any one place in England". To this day it has retained this beauty while generating some of the finest produce in the UK!
Gallery
The Valley
"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
"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
"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 Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
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
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
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
“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
"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
"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 Cloth
Tom Hurst
Head Chef
Featured on the menu at The Pig's Head
Michael Chan
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
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
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
“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...