Chart Farm Field Trip with the West House
We had a brilliant supplier visit to Chart Farm in Seven Oaks with our client, The West House, a couple of weeks ago.
Despite the muddy terrain, we hopped on the front of a tractor with Graham, Jake, and Harvey (very fun!). and enjoyed a tour around the family-run deer park, situated in the beautiful Kent countryside, which comprises over 400 acres and four species of deer.
There’s a beautiful herd of Sika, Red, and Père David, all living in a natural habitat with the least intervention possible. The ethos is to treat the animals with respect and to be as sustainable as possible.
The deer are culled with a single shot to the head at 200 yards, which is quick and painless, and they’re bled, gutted, and refrigerated within 30 minutes. The deer is then hung for 7–10 days before being skinned and processed. A controlled system that is traceable, consistent, and necessary to manage the numbers and maintain the biodiversity of the land.
Mick, one of their skilled and knowledgeable butchers, talked us through the multiple parts of the carcass and their relative benefits and uses. No part of the animal is wasted, with pave, fillet, ribs, and diced venison being just a few of the cuts produced.
With a butchery (and farm shop) onsite, the farm offers fresh produce to local customers and supplies high-end restaurants that prioritise consistent quality, such as The West House.
On Graham Garrett’s menu, it’s Sika Deer from Chart Farm that regularly makes an appearance. We learned that Sika are a species that have a layer of fat, which makes it nicer to cook with (the wagyu of the deer world, according to Graham!). and are also able to look after themselves better in the winter, which contributes to the quality of their meat.
Educated and inspired by what we’d seen and heard, it was time for a coffee in the Three Sisters restaurant, which works directly with the farm and butchery to run a weekly pop-up in the barn and Dine at Home boxes. Their cooking is rooted in provenance and seasonality, which complements the farm perfectly.
We couldn’t leave without stocking up in the incredible farm shop, which also sells other meat and a huge range of tasty products that meet their high standards. Venison sausages for dinner that night for us!
We wish we lived closer to this local gem, but we’ll certainly be back again as customers, as it is totally worth the drive.