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For over five years, Chris and John Potts have bred and reared pedigree Welsh pigs on their smallholding, situated in the heart of Herefordshire. Their focus is on dedicated pig husbandry that minimises stress throughout the lifecycle whilst producing premium pork. Chris is a self trained butcher, as well as an award winning chef, who has cooked at top restaurants nationwide and appeared on UK TV food.
By having a butchery and cold store on site, the pork is carefully overseen from the farrowing pen to the cutting room and the meat is hung for a week to ensure relaxed texture. This attention to detail combined with the pedigree of the meat ensures that, whether you are ordering online or you require a catered hog roast, you will be receiving excellent pork at a competitive price.
They can be found exhibiting their premium products like Porchetta at Britain’s best food festivals including Ludlow, Cardigan River, York and Whitecross (London).
As Head Chef at the Wellington Chris cooked our pork to win the Flavours of Hereford Award for 2 years in succession(2005/2006). He has won the title of National Sunday Roast of the year with Marsh House Farm pork on the menu and his team of chefs also won Pub Chef team of the year and best main course in 2006. Previously he has worked at The Three Crowns in Ullingswick, as well as the Michelin-starred Windmill Hotel and most recently Stock, recognised as Manchester’s best Italian restaurant.