In The Press
Thank you to Food for featuring us in their article "Barbecue Meat Boxes".
"The Large Organic Barbecue Box will feed a hungry crowd - and then some. The best bit? All of the meat is reared organically in Somerset and mindfully butchered to avoid waste."
We're gearing up for Easter here at Coombe Farm Organic and we're so excited to be featured in Good Housekeeping's "16 Best Easter Roasts To Order Now".
"Flavour-wise, it hit every savoury high note, with salty, semi-charred skin to enjoy alongside the tender meat. It’s another big cut, so will easily feed a crowd, or you can reserve some leftovers for shepherds pie or a warm lamb salad."
Thank you to Live Frankly for featuring us in their article "How to eat meat sustainably: the best cuts of beef, pork, chicken and lamb".
"Intensively farmed meat, such as a £3.29 bacon roll delivered on a hangover; or meat with a takeaway when you don’t know which farm it’s from – are unquestionably out. Meanwhile, enjoying a home-cooked or restaurant-cooked meal with meat that has been farmed organically or regeneratively, is in."
We're so excited that our Organic Duck & Trimmings Box has been featured in The Independent's round-up of "7 Best Meat Alternatives to Christmas Turkey".
"We roasted the whole duck and the meat was incredibly tender, with a delicious gamey flavour. Once carved, the meat was melt-in-your-mouth good."
We have been featured in the Evening Standard's article "Best Christmas dinner delivery boxes for a ready-to-go festive feast".
"Ensure your Christmas meal gives a five-star dining experience with premium quality meat from Coombe Farm."
Huge thank you to Live Frankly for featuring us in their article "The Best Christmas Food Box Deliveries: Straight from the farm to your door".
"The unique, rich flavour, tender texture and super-crispy skin of roast duck will make your Christmas dinner one for the history books. Just imagine how beautifully this meat pairs with warm spices and Christmas sauces."
We're thrilled to be featured by Stylist in their article "Restaurant Kits: DIY meals from your favourite restaurants to try this Christmas".
"If you’re looking for an organic meal-kit option, Coombe Farm has something for you."
Thank you to Women's Health magazine for featuring our Organic Duck & Trimmings Box in their round-up of "The 6 Best Christmas Dinner Recipe Boxes For Stress-Free Celebration".
"Feeding six under £60 on certified organic produce is no mean feat, making this box excellent value in our panel’s opinion. The quality and care that has gone into rearing the duck and pork elements really shone through."
What Is Retired Dairy Beef? - Live frankly
We are proud to produce Organic Retired Dairy Beef cuts of meat, we talked to Live Frankly about how special these cuts are and why they should be on your dinner time menu.
Cull cows and retired nanny goats may not seem like a lucrative business to some, but at Coombe Farm Organic we have turned them into sell-out products.
If you're trying to take small steps to a more sustainable lifestyle, we can highly recommend the @sustainableish podcast. Jen Gale has loads of practical inspiration for making small changes that will have a big impact.
Available now on iTunes, Spotify, or via the link. Happy Listening.
Farms Not Factories
Farms Not Factories is a non-profit organisation working through film-making and campaigning to support the ‘food sovereignty’ movement by exposing the true costs of cheap meat from animal factories to inspire consumers to only buy meat from local, healthy, high welfare farms.
Great British Life
Our bespoke food and drink guide is made up of a power mix of print and digital products tailor made for local eating establishments, pub, bars and In fact and food relate buisness
If you love everything about Great Britain then the Country Living magazine will suit you down to the ground, from informative guides to interesting articles take a peek at when we were featured
Heather Pearson 'Back Pain Free'
In her book, Heather explains how important gut health is to our overall well-being, and how making your own organic bone broth with our organic bones can be a great restorative aid.
Crumbs is The South West's most gorgeous, inspirational and practical food and drink magazine. Packed with essential, must-read recipes, reviews of the best and newest foodie venues, and on-the-spot reports from kitchens and farms across the region, this award-winning magazine is a visual feast for the eyes, too!
Eve Kalinik 'Happy Gut Happy Mind'
In Happy Gut, Happy Mind, nutritional therapist Eve Kalinik draws on her clinical experience – recommending Coombe Farm Organic as a responsible supplier of organic meat
When choosing meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic meat is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic meat is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional animals having a detrimental effect on our health.
Meat from butchers can be anything from farm assured meat through to the highest standard of meat, organic, with many other systems of rearing animals in between, such as outdoor reared, grass fed and free range. At Coombe Farm Organic all our meat is organic and butchered here on the farm. We approach butchery with a whole-carcass perspective. That means when our butchers start working, their intention is always to make the most of the carcass, from head to hoof. We don't believe in wasting anything, so they have to be sure that the cuts they produce make the best use of the animal and are what people want to buy.
When choosing meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic meat is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats.
Offal is often cast aside and not considered a ‘prime’ cut, however at Coombe Farm Organic we value every animal we rear so we're firm believers in eating head to hoof. This is how our grandparents would have eaten – making use of every part of the carcass. Offal cuts include liver, heart, kidneys, and tongue.