Garlic Wood

30/03/2026

Still time to order your organically farmed lamb, 100% pasture-fed beef, or crackling-covered free range pork joint in time for Easter.

Order before midnight Tuesday for home delivery in time for the weekend.

27/03/2026

If lambs not your thing at Easter our range of stuffed, tied, and wrapped roasting joints are always popular for something a bit different. Perfect showstoppers for a big family feast, or quick and easy treats for smaller get togethers.

Whether it’s our Italian street-food inspired porchetta loin joint, a stuffed fillet of pork wrapped in bacon, or one of our wild garlic chicken parcels we’ve got the perfect showstopper for your Easter celebration.

Available to order online for uk-wide home delivery.

24/03/2026

Lamb merguez sausages - back in stock.

With longer days and better weather on the way we’re starting to shift production towards…. dare we whisper it… food to be cooked on the barbecue and enjoyed outside on a warm summer evening.

Our spicy lamb merguez are always a firm favourite. Made using shoulder, neck and breast of organically-farmed Romney lamb from the salt marshes and wetlands of the Pevensey Levels in Sussex. We season them with our own blend of aromatic North African-inspired herbs and spices. 100% natural and free of chemical colouring, preservatives, or additives.

Bring on the summer!

18/03/2026

It’s all about the lamb this week from and !

With Easter fast approaching we’re making sure we’ve got plenty of lamb ready for that traditional Easter Sunday roast.
At Garlic Wood we source all our lamb from in Sussex. Organically farmed on the wetlands and marshes of the Pevensey Levels before being processed at the expert hands of Dan and Josie ready for despatch to our customers.

Available to order online now for Easter delivery.

17/03/2026

Free-range pork & wild garlic sausages, in stock now…!

Made using shoulder and belly of high welfare free-range pork seasoned with aromatic and vibrant wild garlic and our simple blend of natural herbs and spices. Like all Garlic Wood sausages they’re 100% natural and made without colourings, chemicals or artificial preservatives.

Perfect for a sausage sandwich with a difference, or great cooked and chopped into a simple ragu with pasta.

Order now for uk-wide home delivery.

09/03/2026

First wild garlic foraging trip of the season.

This is always an eagerly anticipated day. Every year the emergence of the wild garlic from the cold and seemingly dormant soil is the sign that the woods are awakening and life is returning.

We can measure the season by the timing of this first collection. This year feels like it’s 7-10 days behind the past couple of years in our wood. It’s not proper science - but it certainly points to a slightly later spring here than recent years.

With this first collection of wild garlic in the bag (so to speak) look out for our first batch of Pork and Wild Garlic Sausages hitting the website later this week!

24/02/2026

Farmers must have government support and long-term certainty if they are to transition to nature-friendly farming methods that deliver meaningful, measurable environmental benefits.

Fascinating - if worrying - article on the BBC this week featuring our organic lamb farmer, Martin Hole from on the Pevensey Levels

Along with others like him Martun is concerned that the uncertainty caused by changes to stewardship and financial support schemes is reducing the incentive for farmers to take on the costs and commitments required to convert to more nature-friendly farming systems.

Working to restore ecosystems, improve soils, and increase biodiversity are generational commitments that require farmers to make significant long-term changes and investments.

Consumer support is one thing, and we are committed to building a wider market for produce from regenerative farmers like Martin, but ultimately government needs to step up and make it clear that they stand fully behind the goal of supporting this movement through tangible financial support and stable long-term policy.

When farming for nature is shown to be economically viable for the long-term as well as being environmentally essential then it can become the default approach for many more of our farmers and producers. We’ll all benefit when this happens.

Copy and paste link to the full article below:

https://www.bbc.co.uk/news/articles/cn48wnlm7x4o

12/02/2026

All our pasture-fed beef is sourced from small-scale farmers who believe that ethical production and respect for nature can go hand-in-hand with a love of producing high quality food.

We are privileged to be surrounded by farmers who cherish their role as custodians of our shared landscape and its wildlife. These farmers instinctively understand their land, and they embrace the challenge of preserving and conserving it for future generations. Whether this means improving soil health, increasing biodiversity, or restoring habitat they take their role as agents of environmental change every bit as seriously as their role in producing high quality food.

At Garlic Wood we’re dedicated to backing these producers. We will always champion their work, always pay a fair price for their labours, and always strive to play our own small role in growing a viable food system focused on reversing the devastating impact of commoditised industrial food production.

Every food choice we make is a small but powerful statement of intent. At the end of the day it may well just be beef, but we believe each and every steak, joint, and burger our customers buy from us should represent a meaningful act of support for a better, fairer food system - as well as being a damn fine meal!

05/02/2026

The humble burger.

Much maligned and frequently dismissed as ultra-processed junk food when, in fact, nothing could be further from the truth. A proper burger is every bit as good as it’s flashier steak cousins.

Over the years at Garlic Wood we’ve prepared, cooked, and served our fair share of burgers. Whether serving festival-goers or party guests we’ve had years to perfect our classic steak burger formula and we think we’ve done it justice.

Simplicity and quality are key. We always start with the best dry-aged, pasture-fed, beef chuck, brisket, and rump steak trim.
A pinch of sea salt, cracked black pepper, and a handful of chopped bone marrow is all we add before hand-pressing every burger.

Proper burgers. Simple, honest, and 100% natural.

05/02/2026

Very interesting piece from BBC news about the environmental benefits of consuming wild venison - including a few thoughts from us about why we should all be trying this fantastic wild meat.

Great that wild deer numbers are at an all-time high, but this success can have negative impacts on work to bolster biodiversity through woodland restoration and habitat recovery.

By sourcing ethically culled wild venison consumers are not only accessing a delicious, natural, and nutrient-rich food source but also helping to strengthen local food networks, boost the small-scale rural economy, and support crucial conservation and nature-recovery work.

The Sussex Grazed Meatbox Project aims to make wild venison easily available to residents.