FTJ

We went to visit Will at L.A.M in Kent yesterday for a chat and a steak. Sussex beef pasture raised and finished by Will, aged for 4 weeks at FTJ, butchered by Olly, driven by Alex and cooked by Mike. A nice story which is useful in this game but it's also a chance for us to learn and for us to feed back. We had some beef a while back which was delicious but we know that chefs and people in the shop DO want steaks with a nice fat coverage, a degree of marbling and a certain amount of tenderness. This body had all of that. The story and the product match up. Happy animals, happy soil, happy customers. Whey fed Oxford Sandy's on the horizon, Romney sheep a mainstay and THAT Sussex beef on the counter this weekend (and probably next weekend)

Easter is nearly upon us, we've been practicing our rosemary lettering once again and so we are happy to say pre orders are open. We'll have a steady and stunning supply of Romney Hoggets from Will @lam.food.fibre peppered in with some other goodies from @farmertomjones so we'll have all your Lamb/ Hogget needs covered, along with everything else you know and love. We'll have a list and order system in the shop for the next couple of weekends. 🐑 🐑 🐑 🐑 🐑 🐰 🐑 🐑 🐑 🐑 🐑 🐰 🐑 🐑

THE SPRING SAUSAGE - £17 A carpet of fragrant green fills every park in the land, and you know the times thy are a changin’. We rolled down to @ftjspa to pick up some choice bangers that form the bedrock for this special. Neapolitan friarelli, a pinch of chilli and shaved wild garlic harmonise to create a supergroup of delicious proportions. Our butcher was @floffal taking a break from the off cuts to make us a rope of sausages. Fortunately she is donning her chefs hat on the 31st March on the terrace, to bring a menu that will confound and amaze. Offal so delicious you’ll struggle to even know what you’re eating (that’s the point). Check our link in bio for more details! Respect to the animals, respect to the pizzas, bish bash bosh, it’s the weekend. #sourdough #pizza #offal #eatitall #wildgarlic

The first FTJ butchery class in the arch was great fun. We had sausage sarnies, learnt about pig breeds and then @seabright.butcher took us through half sides of pork in his ever passionate and illuminating fashion. Such good crack that we think we might do some more. End of March, an Easter Lamb extravaganza perhaps. Keep posted for details.... 👀 @farmertomjones @agokeys @willstewie @mike.davies.88 @seabright.butcher @floffal #butcher #butcheryclass #butchershop #piglet #pigboy

We're going to sell some lovely Beef and @thekernelbrewery stout pies next weekend in the shop. They're perfect for 2, which is handy given the date and it being Valentines and all. But also they're just going to be tasty and if we're honest a hungry one or a sides laden three could happily enjoy one. They'll be sold as pictured in slide 2, ready to pop in the oven for half an hour. Before you ask, no there isn't a bottom, we want you to be satisfied not gorged, leave some pudding potential you know. If you don't want to miss out then send us a DM and reserve yours now. Love Team FTJ

***Happy to share our inaugural butchery class at FTJ on Sunday 22nd February from 10am till 12pm*** On Evenbrite.... Link in the bio or DM us Join our head butcher Olly along with Alex as they guide you through butchering a side of pork from pigs lovingly farmed by Tom. Pigs are incredibly versatile and really epitomise the whole carcass ethos that we strive for at FTJ. In this hands-on class Olly will share his knowledge and passion for native breeds, butchery and how to make the most of these pigs in the kitchen! On arrival there will be an FTJ sausage sarnie and tea & coffees as we chat through the pigs and how Tom farms and sources them. Then we will move into the practical part of the class. Pairs will be given a side of pork and you will learn fundamental techniques from boneing out larger sections and cutting chops to our process for bacon, sausages and rolling roasting joints. * Limited number of tickets but we want to do lots more exploring our teams myriad talents! *£150 all in, with refreshments and pork to take home 📸 By @harrietlangford obvs

Burns Night, but make it a weekend 🥃🔥 Our Burns Night menu, in collaboration with @ftjspa & @ryebourne , is available all weekend — Saturday lunch & dinner, plus Sunday lunch. Come get your haggis!

***Shop update*** happy to say from this week (17/11) we will now be open on Sundays(!!!) in the lead up to Christmas, hours will be 10am-2pm. Expect all your FTJ whole carcass, native breed favourites. Christmas pre orders available in the shop, loads of beautiful birds, beef and other delights await. 🐷 🐑 🐮 🐷 🦆 🐔 📸 By the esteemable @harrietlangford

What a year we've had at FTJ, 1 new arch, 2 new babies, 3 fuel injector replacements, so many fantastic customers both new and old on the wholesale and in the shop every weekend. We've loved it, we love you and we want to fill your festive stockings (and ovens) with yet more fabulous meat. From this weekend our Christmas Pre orders are open with a fine selection of Turkeys, Cockerels, Geese, Beef, FTJ Cured Hams as well as all the other bits you've come to love and know... A Boxing Day underblade muscle? Why not! A Christmas pork neck fillet? Ho ho ho yes please! There won't be endless stock, when it's sold it's sold so get your orders in to avoid disappointment. Word has it there has also been a colab with @dockleyroad on some Xmas puds and possibly a proper mince pie with FTJ beef.... Very limited, very tasty, verrrrry nice! Email [email protected] if you have any queries or come into the shop where we will be more than happy to chat you through prices and availability. Think of @farmertomjones as your personal (bad) Santa atop the fine little donkey of FTJSpa as we guide you to Yule Tide good times!

What a start to the new month and season! Last Friday, we gathered at Tate Modern’s restaurant for a Feast from The Farm. Guest Chef Alex Keys created a four-course menu celebrating British food, using heritage ingredients from the orchard and farm. Each course was paired with ciders & perries from Wilding Cider, highlighting the orchard’s seasonal bounty. The evening featured speeches from Felix, Farmer Tom Jones (renowned for ethical farming and quality meats @ftjspa ), and Beccy and Sam from @wildingcider . Thank you to everyone who attended! Keep an eye out for our next events at @tate , & some exciting news from @agokeys and remember you’ll always find a fine cider & perry at Tate Modern, including a special anniversary cider created to celebrate the gallery’s 25th birthday and made in collaboration with @tomoliverscider . Pics @moriartyphoto #cider #tate #feast #london #perry #finecider

Celebrate the land and its makers with a feast of British orchards and heritage produce! From Somerset orchards to heritage farms, A Feast from the Farm brings together Wilding Cider @wildingcider Farmer Tom Jones, @ftjspa and Chef Alex Keys @agokeys for a rare after-hours dinner on the 3rd of October at the Tate Modern in London. Their skill and passion come together to create a menu that truly honors the land, the orchards, the produce and the animals that give us our ingredients. You will enjoy cider & perry paired courses in a riverside setting from Tate’s sixth floor Restaurant as the London sun sets. Swipe for the menu. 📍6th Floor Restaurant at @tate Modern Bankside London SE1 9TG 3 October 2025 at 19.00–22.00 Book your table today via the link in our bio! @tatecornerbar

“There are lots of really exciting and delicious cuts beyond the loin — that’s where we have to build trust,” says Alex Keys, Co-Owner of Farmer Tom Jones butchers in Bermondsey, London. Farmer Tom Jones has been working with whole, native breed animals since 2002, with Tom himself overseeing both the farming and procurement. In our latest article, Alex explains why carcass balance — using all parts of an animal at similar rates — matters, and how restaurants can put it into practice. Balancing the demand for popular cuts with less familiar ones helps farmers and butchers avoid waste, stay profitable and keep meat production viable — especially for smaller businesses. It also means fewer animals need to be reared and slaughtered, cutting Scope 3 emissions and reducing waste from farm to fork. With butchers guiding chefs towards lesser-known cuts, menus can become more creative, more profitable and more appealing to environmentally conscious diners. Some restaurants take butchery in-house, buying whole or half animals and breaking them down themselves. While valuable, this approach isn’t realistic for every kitchen given the time, skill and space required. Partnering with a skilled butcher offers the same benefits without the heavy lift. For restaurants, closer partnerships with butchers can unlock this transition — a win for farmers, butchers, kitchens, and customers alike. Read the full interview on our News & Insights page.