Sustainable online butcher Farmison & Co has secured a supply deal with food service leader Wellocks that will see its high-quality meat rolled out to some of Britain’s top restaurants.

The move comes less than 18 months after Farmison was rescued from administration by a consortium led by former Asda boss Andy Clarke, who hired ex-M&S Food managing director Andy Adcock as its chief executive.

From tomorrow (17 September), Wellocks customers will be able to order the Yorkshire-based butcher’s naturally fed meat in a range specially curated by Michelin star chef Pierre Koffmann, the first time the food service supplier has offered a British meat range to its customers.

The exclusive range includes 32-day dry aged sirloin and ribeye steak, heritage breed diced beef chuck, seven-day aged lamb rack, whole middles of lamb and free-range chicken.

In addition to prime cuts, Wellock’s customers will also be able to order Farmison’s lamb merguez sausages, Nidderdale sausages, Wiltshire cured back bacon and steak, and bone marrow burgers.

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The partnership with Wellocks represents a major development by Farmison as it looks to build a reputation beyond its original direct-to-consumer offer.

Adcock said: “This is a significant development for our business as we bring the taste and eating quality of our meat to a much broader audience.

“We’re delighted to be the partner selected by Wellocks to develop their first meat offer as they extend their offer to their high quality network of restaurant and catering businesses.”

Wellocks managing director Jill Martin added: “With a shared ethos for delivering exceptional ingredients, we are proud to launch this range of high-quality and sustainable meat from Farmison & Co, and it is a great honour that the range has been tried, tested and endorsed by Pierre Koffmann himself.

“Farmison & Co are specialists in raising heritage breeds naturally in harmony with the environment, are driven by flavour and quality, and lead the way when it comes to traceability. It is now more important than ever for us to be able to connect the chef back to the producer, grower or farmer and carry the passion for that product throughout the supply chain and into kitchens.”