WE OWN AND OPERATE A GROUP OF RESTAURANTS WITH THE AIM OF MAKING AND SERVING DELICIOUS FOOD IN WONDERFUL SPACES.

At the start of February 2022, we took a drive out into the Herefordshire countryside to visit our farmer and butcher at Weobely Ash Meats.

They farm at Nash & Presteigne, on an all-grass system. Their sheep are made up of Herdwick, Dartmoor & Ryeland sheep, giving just the right amount of fat cover to allow them to hang Mutton for up to 10 weeks.

They also breed the very rare Welsh pig, a lop-eared large pink pig that has excellent maternal traits and large litters. They also breed the Oxford Sandy & Black, the very recognisable ginger/red hair with black spots. Both pigs produce succulent tasty pork with fabulous crackling.

At the beginning of February ‘22 Dorian Kirk (AROT Director) Mike Fullard (Head Chef of Leaven Pizza) and Colin Nicholls (Marketing + Photography) headed over to Wild By Nature for an afternoon of charcuterie and talking shop.

Wild by Nature farm, produce and cook farmhouse food in the Black Mountains. They use regenerative farming methods and work with nature, to produce food that is good for you and the earth….