The New Meat Project is an online butcher delivering British, ethically produced and environmentally aware meat, that is priced fairly, not just to you but to the farmer.
Our mission is to encourage people to change the way they buy meat, to no longer accept the disappointing industrialised food from supermarkets and instead make the choice to support small-scale, family run farms who are producing delicious food using traditional, sustainable practices that are better for their family and the health of the planet.
Slow grown, grass-fed, free-range meat
At The New Meat Project we work with farmers rearing animals outdoors, to the highest possible welfare standards while being responsible stewards of their environment. We don’t just do this because it’s the right thing to do but because the better you treat the animals, the better the final product.
Small, independent farms
Exceptional meat from the Malvern Hills
At The New Meat Project we work with a small group of farms in the Malvern Hills, all within 75 miles of each other. This stretch of land between the Wye Valley and the Cotswolds, taking in the River Severn and the Malvern Hills provides some of the best farmland in the UK, rich in space and fertile soil and grass.
Good Food For everybody is at the heart of The New Meat Project
The New Meat Project is founded by Sushila Moles. Having gained a Masters in Food Anthropology and worked in food related businesses all of her life, Sushila has first-hand experience that farming is a force for good in society. Her working life has taken her from Michelin-starred restaurant, Rhodes 24 as head waiter to La Fromagerie in Marylebone, where she could indulge her love of cheese and to River Cottage, where she played a lead role in promoting one of the country’s best known sustainable and ethics driven businesses. Sushila is also co-owner of Cabrito, the multi award-winning goat meat business, run by her partner James Whetlor, that has been at the forefront of changing the UK goat dairy practice of euthanising unwanted male kids and rearing them for meat instead. These experiences combined have convinced her of the importance of high welfare, low impact meat in our food system, both for our own health, the health of our communities and for the health of the planet.