The Dean Family has long been synonymous with the provision of fine meats throughout the West Country. We have been farming, gamekeeping, butchering and catering since the 1800's. The Devon Rose inspiration came originally from Rose Dean a bastion
of good eating. In fact our logo is Rose at just 19 years old and taken from a photograph of her in the abattoir.
Basil Dean continued the family tradition. By the age of 14 in 1957 with his father Colin turned out high quality meats for the local community from the Ashcott butchery in Somerset. This was a prelude to an impressive career in meat spanning
over 55 years. Basil's career saw him running meat plants in England and Southern Ireland as well as ensuring his local butchers shops were well respected in the local community. Sadly Basil passed away in February of 2016 but his legacy lives
The family connection continues to this day with Basil's son, granddaughter and son in law heavily active in the business.
We are so proud of our foods we challenge you to find better. After all we specifically avoid those processes and additives which, whilst highly profitable for the producer, can be detrimental to fresh quality. We welcome you to taste our very
special West Country fare wherever you might live
We select our meats on the basis of traceability, welfare, purity, taste and eating quality. With a history and reputation of excellence we aim to excel every time. You can be assured that traditional methods and environmentally friendly practices
are consistently applied. Our meat comes from animals pure bred and reared on pasture land. Grown free range our meats are known for their tender and succulent taste. We say
"No" To Antibiotics, Additives, Water & Saline Pumping. We say "Yes" to Free Range, Natural Growth and Feed.
We work on the basis of purity, taste and eating quality under a stringent welfare policy. We are happy to source organic meats for you however we have found that serving exclusively organic meat has some draw backs in our ability to consistently
supply, cost and occasionally the quality of eating experience. Our own "non organic" standards fall into the following categories: