Game
Game has always been part of the Swinton Estate’s landscape. Our fallow venison comes from the Estate’s historic 90-acre Deer Park, while wild roe deer are carefully managed across 1,800 acres of woodland, providing a sustainable source of venison for our kitchens.
Red grouse is harvested from 9,000 acres of managed heather moorland, with numbers carefully protected to ensure only a sustainable surplus is taken each season. Pheasant, partridge and duck are also sourced from shoots across the Estate, providing naturally free-range, seasonal produce that reflects the surrounding landscape.
Flour
Just 750 metres from Swinton Park Hotel, the Falshaw family at Shaws Farm produces flour using homegrown wheat, bringing true farm-to-fork provenance to our kitchens.
The farm is also home to the developing Swinton Whites herd of native British White cattle, a traditional breed renowned for producing exceptional beef while supporting conservation grazing.
Pork
At Highfield House Farm, Ed and Lexi Staveley rear native outdoor pigs and traditional breeds of lamb on the Swinton Estate. Their commitment to high welfare, sustainable farming and quality produce brings outstanding pork and lamb to our restaurants.
Beef
Rob Middleton rears Aberdeen Angus cattle using rotational grazing, a system that improves soil health, strengthens grassland and supports biodiversity. The result is premium grass-fed beef that’s full of flavour and produced with the long-term health of the land in mind.
Garden
Led by award-winning horticulturist Joe Lofthouse MHort (RHS) MCIHort, our Grounds & Gardens Manager, the four-acre Walled Garden lies at the heart of the Swinton Estate’s estate-to-plate philosophy. Joe has been part of the Estate since 2008 and is recognised nationally for his expertise in edible horticulture, heritage fruit and sustainable growing.
The garden supplies our chefs with seasonal fruit, vegetables, herbs and edible flowers, all grown using low-impact methods that support biodiversity and soil health. Harvested just moments from the kitchen, the produce brings exceptional freshness and provenance to every dish served across the Estate.
Bio-Hub
The BioHub is a 10-acre regenerative growing space designed to mimic natural ecosystems. Fruit trees, vegetables, nitrogen-fixing plants and grazing livestock work together to build healthy soil and support biodiversity, while wildflower margins and beehives provide vital habitats for pollinators.
The result is productive, resilient land that supplies fresh seasonal produce – including honey – to the kitchens at Swinton Park Hotel.
