On-Site Game larder

We are proud that we have been able to invest in one of the latest and most advanced processing deer larders on the market.

A newly expanded state of the art Deer Larder has enabled Curtis Pitts to grow the business as demand from top chefs for his top-quality wild venison continues to climb.  Curtis has gained an impressive reputation among food industry professionals for fully traceable products.  They love the way that they can see his deer management on his Instagram feed: 

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Chefs and wholesale suppliers can follow the product from the gate to the plate, as opposed to buying through a game dealer.  This enables them to pass on the provenance story to their customers, adding value to the top-quality produce.

Curtis Pitts now has the on-site facility to ‘dry-age’ whole carcasses and prime cuts to individual chefs’ specification.

A hugely popular cut now is a rack of venison, a table showpiece and a twist on a rack of lamb. Increased space allows Curtis to hang these specialist cuts making his product and service even more attractive to chefs as they reopen their restaurants.

The larder ‘state of the art’ rail system is the first of its kind in the UK.  The rail also extends to a beam outside of the larder under a weatherproof canopy, this allows carcasses to be loaded on to the rail outside prior to entering the preparation room. The rail also has two, integrated transfer hoists, that make extremely light work of lifting carcasses on to the rail.

 “The inline track scale is integrated into the seamless rail system and is incredibly efficient. This massively reduces the amount of lifting of a carcass and hence increases output. From a carcass point of view, it has made carcass-handling far more efficient and ensures each and everybody of venison is looked after in the best possible way.“

Curtis Pitts, Director

 

Curtis Pitts is working with carefully selected foodservice distributors in continuing to broaden his reach in supplying top chefs with wild venison on a national level.  The quality is unbeatable, and the provenance story is highly sought-after in the finest professional kitchens.

Curtis Pitts is proud that he has been able to invest in one of the latest and most advanced processing deer larders on the market.

The newly extended bespoke Deer & Game larder is a stand-alone unit comprising of a large prep room complete with all the necessary sinks, tables and cutting stations, together with a large hanging chiller capable of hanging 50 red deer carcasses.  The unit comes complete with a rail system to aid carcass movement, along with in-line winches that allow the user to move carcasses with ease, aiding efficiency and meeting quality standards.

The unit has been inspected and approved by Mid Devon Environmental Health. They found the unit provided an exceptional level of food hygiene and handling.

A newly expanded state of the art Game Larder has enabled Curtis Pitts to grow the business as demand from top chefs for his top-quality wild venison continues to climb.  Curtis has gained an impressive reputation among food industry professionals for fully traceable products.  They love the way that they can see his deer management on his Instagram feed: 

Chefs and wholesale suppliers can follow the product from the gate to the plate, as opposed to buying through a game dealer.  This enables them to pass on the provenance story to their customers, adding value to the top-quality produce.

 

Curtis Pitts now has the on-site facility to ‘dry-age’ whole carcasses and prime cuts to individual chefs’ specification.

 

A hugely popular cut now is a rack of venison, a table showpiece and a twist on a rack of lamb.  Increased space allows Curtis to hang these specialist cuts making his product and service even more attractive to chefs as they reopen their restaurants.

 

The larder ‘state of the art’ rail system is the first of its kind in the UK.  The rail also extends to a beam outside of the larder under a weatherproof canopy, this allows carcasses to be loaded on to the rail outside prior to entering the preparation room. The rail also has two, integrated transfer hoists, that make extremely light work of lifting carcasses on to the rail.

 “The inline track scale is integrated into the seamless rail system and is incredibly efficient.  This massively reduces the amount of lifting of a carcass and hence increases output. From a carcass point of view, it has made carcass-handling far more efficient and ensures each and everybody of venison is looked after in the best possible way.“

Curtis Pitts, Director

 

Curtis Pitts is working with carefully selected foodservice distributors in continuing to broaden his reach in supplying top chefs with wild venison on a national level.  The quality is unbeatable, and the provenance story is highly sought-after in the finest professional kitchens.

 

Curtis Pitts is proud that he has been able to invest in one of the latest and most advanced processing deer larders on the market.

 

The newly extended bespoke Deer & Game larder is a stand-alone unit comprising of a large prep room complete with all the necessary sinks, tables and cutting stations, together with a large hanging chiller capable of hanging 50 red deer carcasses. 

 

The unit comes complete with a rail system to aid carcass movement, along with in-line winches that allow the user to move carcasses with ease, aiding efficiency and meeting quality standards.

 

The unit has been inspected and approved by Mid Devon Environmental Health. They found the unit provided an exceptional level of food hygiene and handling.

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