Championing locally sourced, ethically produced, world class steaks.
At Marco Pierre White Restaurants, we care about every element of your dining experience; from booking to the drinks ordered to the food served to your table. At the very heart of our menu is meat supplied by Campbell Brothers, one of the UK’s most respected traditional butchers.
Our relationship with Campbell Brothers goes far beyond choosing steaks and expertly cooking them. It starts with understanding their mission, and how they deliver what they do to our restaurants across the UK.
With more than a century of expertise, they are known for providing exceptional, fully traceable British meat. Their skilled butchers prepare every cut to exacting standards, ensuring consistency, quality, and incredible flavour.
Campbell Brothers share our driven commitment to animal welfare, responsible sourcing and supporting British farmers. Their butchery sites meet the highest food-safety standards, and their long-standing relationships with UK farms mean we know exactly where our meat comes from. Tracing this, right back to the herd.
Choosing suppliers like Campbell Brothers allows us to serve our guests meat that is ethically sourced, expertly prepared, and consistently outstanding.
It’s one of the key reasons our dishes stand out and why so many guests return time and again.
It’s more than meat, it’s full circle field to fork with exceptional world-class responsibility.
We are committed to serving our guests exceptional British beef that is sourced responsibly, raised with care, and handled with respect at every step of the journey.
Throughout April, we’re exploring each step of the process across our social channels - from the land where it begins to the expert craft of our chefs. Visit our social media to find out more.
Instagram Facebook TikTok YouTubeTo deepen our understanding of the process, our brand team at Marco Pierre White visited one of the farms and an abattoir involved in the wider supply chain to all our venues.
This insight allows us to confidently share how our beef is produced and why it stands out.
Many of the farms supplying into our network are family-run, with generations of knowledge and a strong focus on animal welfare. Did you know:
In episode one of our social series, we meet the farmers whose expert care for every animal contributes to quality meat.
One of the farms our team visited started with only a few calves 40 years ago and has grown gradually through dedication, careful breeding and exceptional husbandry.
As part of our field-to-fork focus, the team visited Alec Jarrett, a long-established, family-run abattoir, to better understand the standards behind ethical processing. This is one example of the facilities used within the broader supply chain, not the only one.
Seeing the process first-hand reaffirmed the importance of choosing partners with strong welfare values and how these relay to broader ‘welfare and sustainable’ messaging, something we’re carrying out across all our venues.
Our meat is supplied through Campbell Brothers, a respected wholesale butcher with over a century of traditional craftsmanship.
Why we choose them:
Their expertise ensures that the beef arriving in our kitchen is handled with the same level of care that begins on the farm.
Every stage of our supply chain is built around three core principles:
Quality - Naturally raised cattle, heritage butchery, and expertly prepared cuts deliver exceptional flavour.
Ethics - High-welfare farms, responsible sourcing, and calm, respectful handling from field to processing.
Traceability - We know where our beef comes from — right back to the herd — giving our guests confidence in every dish.
Follow the Journey
This is what sets us apart, and it’s one of the reasons our guests are choosing to dine with us: meat that tastes better because it’s produced better.
We are so incredibly proud that our meat is all Red Tractor assured, ensuring welfare and traceability of the meat at every level.
Don’t forget to visit our social media channels, where we’re exploring the full journey from ‘Field to Fork’, because when the journey is done properly, you can taste the difference.
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