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Holme Farmed Venison

Yorkshireman Nigel Sampson returned to his roots in 1990 following time as estate manager on the Isle of Jura, Scotland. His passion for deer farming turning his Yorkshire based one-man farm into a company that produces award-winning prime venison employing 40 people managing a herd of 2,000 native red deer.

 Nigel puts the business’s success down to two things: firstly, the quality and full flavour of its products, and secondly the emergence of venison as ‘the new beef’. Once a meat favoured by the aristocracy and royalty, “Venison has shrugged off its claret and tweed image and become very popular as a healthier, lower fat alternative that’s naturally high in omega 3 fatty acids yet versatile enough for both the summer barbecue or the winter roast” said Nigel.

 A view shared by our Head chef Lee Haigh who creates great dishes ranging from perfectly cooked steaks to the ever popular Italian inspired OSSO BUCCO a regular favourite with our customers.