Coombe Farm Organic
Whether cooking a pichana steak, packing a picnic, having a BBQ with friends or feeding the family, the provenance of food and animal welfare is increasingly important. Ben White, Founder of Coombe Farm Organic is passionate about eating well, organic farming, sustainability and food provenance. In 2015, he set up the award-winning online organic retail business to turn the by-products of the successful, solar powered, organic dairy business, operating from the beautiful Somerset estate, into tasty meat.
Ben will share the journey of how working with the team’s “nose-to-tail” philosophy meeting the demand for organic produce, which has led to an expansion in product range. By working with on-site farmers, a local butcher and organic artisans, Ben and his team create award-winning, grass-fed meat. Offering convenience and flexibility, to customers across the UK in 100% recyclable and reusable packaging, lined with nature’s best insulator – sheep wool.
Launched in 2015 the online retail business, Coombe Farm Organic uses the beef and lamb that are bi-products of the existing farming enterprise. The business has grown rapidly and now sells 250 lines including carefully sourced organic meat, fish, pies and pastries. The team are now working with selected Soil Association accredited partners to offer a range of organic chicken, pork, venison and sustainably caught fish. In May, Coombe Farm Organic was awarded four Taste of the West 2017 products awards - two gold, one silver and one highly recommended. Coombe Farm Organic has been shortlisted for two prestigious Soil Association BOOM Awards 2017 - online organic retailer and organic box scheme.
Ben will cook up some samples of Coombe Farm Organic’s latest produce – come and grill him about why organic matters.