Welcome to March House Farm
March House Farm is all about tradition and quality, and it's been that way for generations. The Belcher family has been farming in Great Dalby since 1780, and now in its fourth generation, March House Farm is still rearing quality, traditional, and native livestock and crops.
Fast forward to today, and the farm has its own on-site butchery, a farm shop, and a café. All their home-reared beef, lamb, and pork are butchered on-site by their team of Master Butchers, and their animals are Traditional Native breeds that thrive on their grass pastures and mature slowly, resulting in the high-quality and delicious meats that customers know and love.
But what really sets March House Farm apart is their overwhelming commitment to environmental sustainability. They use a variety of sustainable energy sources, from large solar panel arrays to biomass boilers that burn woodchip from their own farm and local woodland management projects. They also use Biofert, a mix of digestate and pig and cow manure, to fertilize their grassland and arable crops.
So if you're looking for delicious, wholesome meats that are produced with a caring, sustainable approach, check out March House Farm's range of products in our shop. We're extremely proud to partner with them and offer their amazing meats to our community!
Steak Night
Looking for the perfect steak to sizzle up your evening? Look no further! We've got the juiciest, most succulent rump steaks around, from our partner March House Farm. Slow grown, ethically farmed and unrivalled quality. What are you waiting for?
The fillet from March House Farm cows is a tender slice of beef from the narrow end of the tenderloin. The tenderloin also yields other prized cuts like chateaubriand and portions of porterhouse or T-bone steaks. Pan-frying or grilling with a little oil and butter helps retain moisture, and it is best cooked rare to medium rare to maintain its fork-tender texture. Accompaniments like herbed sauce, horseradish, or butter enhance its subtle flavor. We wholly recommend this steak served with grilled asparagus, a sprinkle of sea-salt, and a pinch of pepper.
Native Breeds
At March House Farm, they have a deep respect for native breeds that excel in their local environment, a choice deeply rooted in a commitment to both heritage and quality. These breeds have evolved over centuries, perfectly attuning themselves to the United Kingdom's unique environment, conditions, and climate. Their remarkable adaptability allows them to thrive on natural pastures, minimizing the need for extensive inputs. By choosing native breeds, we honor the rich agricultural history of our region while ensuring the meat is of unparalleled taste and texture.
Truly Local
At March House Farm, the journey from pasture to plate is a story of dedication and craftsmanship. Here, the rearing and butchery of the animals is seamlessly intertwined, all taking place on the very grounds where they roam and graze. This approach ensures a level of quality and transparency that sets their products apart. From the moment these animals are born, they receive attentive care and nourishment, growing under the watchful eye of our experienced farmers. When the time comes for butchery, it's done with the same level of precision and care, preserving the integrity of the meat and delivering a true farm-to-table experience. At Table & Kin, we take immense pride in partnering with March House Farm, where every step of this journey resonates with the values of authenticity and excellence.
