‘From farm to fork’ is a phrase that has been tossed around for years, but what does it truly mean? At its core, ‘farm to fork’ measures the life cycle of a product—be it an animal, vegetable, or crop—from its initial conception to the moment it is served on a plate to an eagerly awaiting diner. It holds accountable the processes involved in rearing or growing the product, from farming practices to harvest or slaughter. It also encompasses how processors manage the transition from farm to plate, ensuring the standards they operate by are of the highest quality. Crucially, it is about transparency and trust—building lasting relationships with both customers and suppliers. At HG Walter, we strive to ensure that chefs and customers know exactly how their meat arrived on their plate, where it came from, and that every step of the process adhered to the highest standards. The relationship between farmer and butcher has been a vital link in the food supply chain for millennia and remains just as important today. Knowing exactly where our meat comes from is paramount, and this is achieved through strong, longstanding relationships. The same applies to our customers, many of whom have been with us since the very beginning. By operating with trust and transparency, we maintain these relationships and ensure the quality of our products remains second to none. Last summer, we visited Youngmans Farm in Cley-next-the-Sea on the Norfolk coast, where father-and-son farming duo John and Tom Youngman have perfected the art of cattle farming over the past 50 years. Their farm spans 100 acres across coastal marshlands, where high tides flood the pastures, naturally killing off weeds and regenerating the soil. This creates a unique, lush environment for their Aberdeen Angus herds and allows the Youngmans to practise low-intervention farming methods that avoid the pesticides and chemicals often found in mass farming operations. As Tom Youngman, the youngest in the farming family, puts it: “Good quality produce is what we’re doing now, and we’re striving to be better every day. If people have an interest in where their meat comes from, we’ll still be here, continuing to farm the way we are—which we believe is the right way.” Like many of the farms we source from across the UK, Youngmans places a strong emphasis on regenerative, local farming in harmony with nature. They use herd rotation, giving pastures time to recover and allowing the soil to act as a natural carbon capturer. If every field were constantly filled, grass growth would be stunted, and the land couldn’t replenish itself. By rotating grazing areas, they create an environment where wildflowers, insects, and other creatures thrive, fostering biodiversity. Less human intervention works wonders for nature, and the Youngman family exemplifies this ethos with their sustainable farming practices. “We’ve never wanted to be the biggest, but we do strive to be the best.” These words from Adam Heanen, one of four siblings leading HG Walter, perfectly encapsulate our mission. Founded by Peter Heanen in 1972, HG Walter has grown to become London’s top butcher, supplying some of the UK’s finest Michelin-starred restaurants and chefs. When we moved to our processing unit in 2017, we doubled down on our commitment to quality and consistency—both in our products and our service. Treating each animal with respect, we practise whole-carcass, zero-waste butchery, ensuring that every part is used. From our bacon and sausages to burgers, every product is crafted in-house with care and precision. We also take the time to dry-age our beef, honouring the farmers’ slow-rearing methods to achieve the exceptional flavour our customers know and love. This respect for the process results in a premium product that’s celebrated by home cooks and Michelin-starred chefs alike. Among those chefs is Phil Howard, chef-proprietor of the Michelin-starred Elystan Street. A longstanding customer and friend of the HG Walter family, Phil has championed the virtues of seasonal, quality ingredients for years. “You either have to spend time or money, and nine times out of ten, I choose a cracking piece of meat or fish and cook it simply,” Phil says. His approach captures the essence of quality cooking: letting exceptional ingredients speak for themselves. Tom Youngman’s point about people taking an interest in where their meat comes from resonates here. Not only is regenerative, biodiverse farming better for our planet, but the care and effort invested in bringing a steak from field to plate are evident in the taste. A truly great product is a testament to the dedication of the farmer, butcher, and the chef.