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Paul Leonard, Head Chef at The Forest Side spends the day at our farm.

Having supplied Paul with our Dexter beef for over 3 years, he has visited each part of our operation on  numerous occasions. Here he joins us to look at our cattle, visit the fell where they spend each summer grazing and of course takes the time to cook up a treat with some of our steak, where it had grazed. 

Chef Mat Blak, Food development at a host of highly rated restaurants cooks one of our picanha’s.

Mat cooks a grass fed Lakeland Dexter picanha over whittle and flame charcoal.

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