WE ARE THE UK’S FIRST PASTURE FOR LIFE CERTIFIED RESTAURANT

by Fred Berkmiller

Founded in 2011, Pasture for Life champions the restorative power of grazing animals on pasture, and the positive impacts this brings for biodiversity and carbon, human health and wellbeing, and animal health and welfare. They work to restore ecosystems, implement positive change in food and farming systems, and to demonstrate the benefits of 100% pasture-fed.

By choosing meat raised purely on pasture, we know it’s of a much higher quality, it’s healthier than grain-fed meat and it tastes better. Pasture for Life farms not only treat animals well, but they also put goodness back into soils rather than depleting them, encouraging more wildlife. We can also trace the provenance of every single piece of meat.

“The Pasture for Life story is one of community and ours has, unsurprisingly, come of age in the past couple of years. Our farmers wouldn't be able to do what they do without supportive butchers, chefs and retailers and, ultimately, members of the public. Chefs, in particular, have captured the public imagination in recent years and have a key role to play in communicating the story of farming to the public. We're delighted to have Fred and his team at l'escargot bleu on board and it's heartening for farmers to see such unflinching insistence on quality at a time when it would be understandable to look for the easy option.” Jimmy Woodrow, Pasture for Life’s Executive Director

The food system in this country has become so industrialised that chefs like me struggle to source quality ingredients. I realised over a decade ago that things were only getting worse. If I am not supporting pasture-fed meat producers, and educating my customers and staff, who is? It’s becoming increasingly political, and joining Pasture for Life not only strengthens my relationships with suppliers, but it also sends a clear message to the restaurant trade that customers want the option to eat better meat.

I feel an alliance with the Pasture for Life farmers. Just as they are the ones who will save the countryside by protecting its biodiversity, I feel as a restauranteur, I’m protecting my trade by preserving the trust between chef and customer. Everything in the food chain is connected and every link must play their part as best they can.

Find out more about Pasture for Life here.

Read Cate Devine’s article here.