Edenmoor launches wholesale service for club kitchens
Award-winning online butcher and farm shop Edenmoor, formerly known as Pipers Farm, has launched Edenmoor On The Pass, a wholesale service supplying clubs, pubs and hospitality outlets with slow-reared British meat, butchered and dry-aged to specification.
The launch follows Edenmoor's investment in a purpose-built 25,000 sq ft production facility in Cullompton, Devon, which opened earlier this year. The site has nearly four times the carcass intake capacity of the business's previous operations, with specialist dry-ageing rooms and an in-house team of skilled butchers working with the whole animal.
Edenmoor On The Pass is already supplying a group of kitchens across the South West and London, including Simpson's in the Strand, River Cottage, The George of Stamford, Fletchers in Plymouth, Hornsbury Mill in Chard, the Notley Arms in Monksilver, Stage by Circa and The Hourglass in Exeter, and the Hartnoll Hotel in Tiverton.
The service is led by Chris Gillard, Edenmoor's new Head of Wholesale, who brings 25 years' experience across professional kitchens and fine food supply.
Chris Gillard said: "Edenmoor brings exceptional produce and a facility built for it. We can now offer chefs an almost bespoke butchery service, using 100% British, slow-grown meat from farms we know, cut and aged exactly the way their kitchen needs it.
"Chefs want to know where their meat comes from, and they want a supplier who understands the pressure of a busy service. Working from whole carcasses means we can supply the prime cuts alongside the secondary cuts, offal, and bones that make a menu interesting and keep food costs honest."
From good ground to great tables
Edenmoor works with a network of British farmers using rotational, pasture-led systems that rebuild soil health and biodiversity. The range includes 100% grass-fed beef and lamb, native breed pork, and properly free-range poultry, alongside wild venison in season.
Animals live outdoors, grow slowly on a natural, forage-rich diet, and travel short distances to small, local abattoirs. Every animal is fully stunned, and beef is dry-aged in Cullompton for depth of flavour and tenderness.
How it works
- Chefs share their business, the cuts they need, and typical order volumes, and Edenmoor shapes a supply arrangement around them
- The butchery team prepares meat from whole carcasses to each kitchen's specification and preferred ageing period
- Each account has a dedicated contact and reliable scheduled deliveries
Managing Director, Harry Radford, said: "Opening Edenmoor to wholesale is the natural next step for our new facility. We built Cullompton to bring whole carcasses in, age them properly, and butcher with real skill, and that is exactly what great kitchens are looking for
Clubs interested in working with Edenmoor can contact Chris Gillard directly at chris@edenmoor.com or register their interest at edenmoor.com/pages/trade-enquiry.
ABOUT THE COMPANY
Edenmoor (formerly Pipers Farm) works to a simple principle: from good ground to great tables. Its network of British farmers raise animals slowly on pasture-led, regenerative systems that rebuild soil health and biodiversity, and support the communities they feed. Today, Edenmoor is a multi-award-winning online butcher and farm shop, providing customers with an ethical alternative to industrial agriculture - one that protects the land, supports farmers, and delivers truly nourishing food. Its purpose-built facility in Cullompton, Devon, supports 50 full-time jobs, with 95% of staff from the local area.
