4 generations of quality…

We are a fourth generation farming family business, established in 1891. The whole family is involved in the business. Mum, Jan is still in charge of the farming at Moss Bank and often delivers orders locally. Anne and Chris Forster are the principals running the organic meat side, now joined by our son Jack, an ex professional rugby player. Jack has played prop forward for Lancashire, North of England and England U16, U18, U19, U20 and England Saxons Rugby Union. He went to play professional rugby for Gloucester in 2005, but is now a bit closer to home at Sale Sharks. A finer advert for Organic Beef you couldn’t meet! 
From our family to your family, food you can trust.

Our Organic Beef

We use traditional breeds that have natural marbling throughout the meat. Our Aberdeen Angus and Red Ruby Devon cattle are renowned for consistent eating quality.

The beef is hung for a minimum of 21 days, in our own fridges so that we can ensure our customers get the best product possible.

our organic lamb

We pride ourselves on being able to supply our customers with lamb that has a deep flavour due to the way we rear it. Our lambs are given time to mature, grazing on a variety of grasses and herbs that infuse flavour into the meat. It is a taste that you simply can’t get from commercial lamb.