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Sheep

Sheep

HISTORY

We started with a pure bred Jacob flock and then introduced a Suffolk ram. Later on we introduced a few different breeds including Blue Texel, Grey Face Dartmoor, Zwartble and last autumn we bought a New Zealand Romney ram.  The resulting carcasses are very well proportioned and full of flavor. The different breeds lend different traits to the lambs - the Blue Texel adds great conformation and a beautiful steel grey colour to the wool.  The Suffolk is the fastest growing breed, the Zwartbles prolific and good milkers, the Grey Face Dartmoor is a really good doer and the weight of it's fleece is almost three times that of the other sheep.  Its wool is attractively curly too.  We give the whole flock a great life and, when their time comes, we buy our skins back and have them beautifully tanned at the oldest tannery in Britain, Devonia at Buckfastleigh.

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SHEEP GRAZING PEACEFULLY

ON ORGANIC PASTURE

MEAT, WOOL AND SHEEPSKINS

The sheep are dual purpose and are bred for both exceptional meat quality and also their very beautiful skins.  These are available for guests to purchase.

 

We also get our organic wool spun at the local mill, The Natural Fibre Company.  The wool is different colours and we have it spun in different weights.  The wool is also available to purchase.
Sheep

AWARD-WINNING CUISINE

  • MICHELIN RATED
  • MAY 2017 TRIPADVISOR EXCELLENCE AWARD
  • 9/10 AWARDED BY GILES COREN
  • ORGANIC RESTAURANT OF THE YEAR.
  • 17th IN THE INDEPENDENT'S 50 BEST GOURMET RESTAURANTS
  • JOHANSEN'S EUROPEAN RESTAURANT OF THE YEAR
  • SATURDAY TIMES RESTAURANT OF THE YEAR
  • GOOD FOOD GUIDE LOCAL PRODUCE CHAMPION
  • ASSESSED FOR GLUTEN FREE ACCREDITATION