Our lamb comes from the rolling chalkland of Saddlescombe Farm on the South Downs. Camilla and Roly Puzey produce lamb and beef on their 450 acre farm and are dedicated to balancing their passion for farming with their role as custodians of this unique and sensitive habitat...

We started Garlic Wood with our own free-range rare-breed pigs, and a small herd of conservation grazed cattle. We believe that meat can be produced ethically and in harmony with the needs of our environment. This fundamental commitment to quality, welfare and environmental balance informs how we select all the meat we sell at Garlic Wood...

In order to ensure that we are able to maintain a consistent supply of produce for our customers we will temporarily be reducing our range of stock items to allow us to focus on always making sure we have the most important 'store-cupboard' essentials.

Garlic Wood Butchery was started by our family in response to our passionate belief that food could, and should, be produced with the welfare of livestock and the environment at its heart. It's been a long, but rewarding, journey from the commuting treadmill to now working at the butcher's block...

At Garlic Wood we want as many people to have access to high quality, high welfare, ethically farmed meat as possible. Offering an online shop and national delivery allows us to do this. At the heart of our ethos is a commitment to support the farmers, retailers and customers that make up the network of our local rural community. Our click & collect network is key to helping us fulfill that commitment.

Since running our first butchery course in 2013 these regular sessions have become increasingly popular – so much so that with a few exceptions we now run courses every week throughout the year.