About us
Our aim is to produce the best pork, without compromise. We’re first generation farmers and started out to raise the best pigs in the best environment. We’re proud to produce top-rate British produce that is relevant to our national heritage, but that also takes a progressive stance for the future.
Paddock Farm is run by Nick and Jon Francis. The two brothers (both of whom are keen cooks) started Paddock Farm during the summer of 2007 when they bought two young pigs from a local pig breeder to raise for their table. They completed a pork cutting, curing and smoking course and butchered the pigs on the kitchen table, turning them into a host of porcine delights including dry-cured bacon, sausage, salami and hams.
Delighted with the quality of pork, Nick and Jon bought in two breeding sows which farrowed the following spring, producing 17 piglets which were sold to local butchers, restaurants and friends. Feedback was overwhelmingly positive and Paddock Farm was born.
Paddock Farm is now home to the largest herd of Tamworth pigs in the country, supplying many top restaurants. The farm has its own on-site butchery and access to vast acres of land on which to graze its pigs. Supplying some of the best chefs in the country, the farm has rapidly earned a reputation for pork that is second-to-none – delicious, succulent and well-marbled.
About Nick
Nick first produced food for his table whilst at university, where he took on an allotment to produce vegetables and salad. Having graduated with a business degree, he was keen to channel his career towards food and farming so studied for an MSc in Rural Development at the Royal Agricultural College. Nick bought his first pigs whilst at college and Paddock Farm began. Nick is particularly interested in preserving the integrity of the Tamworth breed and its unique character that makes it such a good breed for pork.
About Jon
Jon studied Drama and Theatre Arts at Goldsmiths College in London, majoring on Live Art exploring the relationship between people and the consumption of meat. His conceptual work has been underpinned by his experiences of raising pigs and chickens as a hobby. Having completed a Masters at Central Saint Martins, he joined Nick to set up Paddock Farm to deliver what he felt many people lacked: great meat, produced honestly, and in the most environmentally and ethically conscious manner.