Award Winning Meat
Multiple award winners for our Beef, Homemade Sausages, Dry-cured Bacon, Salt Beef & more
Great Customer Service
A small team of great people who will take care of your order from start to finish.
Jan McCourt and his family have farmed at Northfield Farm since 1994, his son Leo pictured to the left now does most of the day to day farming of the animals and pitches in to help his brother Dom down in London’s Borough Market. The McCourt family Irish farming roots go back almost two centuries.More about us
The Art of Dry-Aged Meat
We age specific cuts of meat and whole carcases in our dry-aging cabinets and hanging fridges for weeks and sometimes even months to produce the most flavourful and tender meats you could ever imagine. Everything we produce here is to the highest standard we love what we do!
Our animals spend as much of the year as possible outdoors on our lush green pastures, in winter we feed the cattle with the grass mowed during the summer months in the form of hay and silage.
“Good meat is the most fundamentally satisfying of all foods and dry aged beef cooked over the BBQ, the greatest of feasts.”
– Leo McCourt
Stay at Northfield Farm
The ultimate small scale, self-contained, tiny romantic retreat.
The Old Mill has been completely restored, keeping exactly to its original design.
Upstairs there is a King Size ‘Bateau Lit’ bed, and a shower room with loo and wash basin. Broad floor boards with rugs, two small windows and hand made wooden shutters.More Information