We stalk, inspect, and butcher every deer ourselves — full traceability from managed woodland to your kitchen.
Most venison changes hands two or three times before it reaches a plate. Ours doesn't. We manage the harvest, the inspection, and the butchery ourselves, which means we can guarantee exactly where every cut has come from and how it's been handled.
The result is a lean, nutrient-dense meat with a genuinely small carbon footprint — and a supply chain short enough that we can trace any order back to the animal it came from.
Deer taken from managed local landscapes by our own experienced stalkers.
Every carcass inspected at the point of harvest, before it moves any further.
Processed and butchered by our own team, to order, in our own facility.
Delivered fresh, typically under 30 miles from where the animal was taken.
Independently verified standards, across welfare, safety, and the environment.
We are committed to the highest standards of food safety, animal welfare, and environmental responsibility. Our operations are independently verified and certified.
All our wild-harvested deer are shot in accordance with UK deer industry guidelines and the Deer Act 1991, ensuring humane and lawful practice that meets UK Wild Venison Standards.
Our facilities are fully compliant and independently audited across all processing and cold-chain operations, from carcass to cut.
From whole carcasses to portioned cuts, built around what your kitchen actually needs.
Full carcasses and saddles for kitchens who want complete control over their own butchery.
Larder-hung · boned or on the boneExpertly broken down and trimmed to order, ready to go straight into the pan.
Haunch · loin · shoulder · shankAnd a whole lot more — ground, seasoned venison for menus, catering, and everyday cooking.
Ground · seasoned · preparedFrom whole carcasses to individual cuts, mince, and prepared products — browse our complete product list.
View full product listVenison is a lean, nutrient-dense red meat from wild UK deer — different species bring their own flavour and texture depending on habitat and diet. It's not just a special-occasion meat: swap it in for beef, pork, or lamb in almost anything you cook, for a leaner result without losing flavour.
Sustainable venison starts long before the stalk. We work with landowners across Oxfordshire and Buckinghamshire on herd management plans that keep deer populations healthy, woodland regeneration on track, and off-take in line with what the land can support. As we belive professional management is necessary, environmentally responsible and a positive contribution to deer welfare and nature conservation.
We also train the next generation of stalkers. Our courses combine fieldcraft, safety, and the same standards of inspection and welfare we apply to every deer we take ourselves — because a well-managed landscape depends on well-trained stalkers.
Census work, observation counts, photographic and night surveys, plus population forecasting
Full deer management plans, cull planning, implementation and best practice professional management.
Structured training toward recognised deer stalking certificates, and one-to-one field mentoring for newley qualified and novice stalkers.
Practical solutions for deer impact issues, regeneration protection and habitat- focused management.
Anyone who values wild meat with genuine provenance behind it.
Tell us what you need — whole carcasses, butchered cuts, or a regular supply arrangement — and we'll get back to you within a day.