Robin Goose (Head Chef at L’Ortolan, Shinfield):

Sam Martin’s Gloucester Old Spots are without a doubt my find of 2008. I only wish I could use more of them.

Adam Cordery (Chef/Proprietor The Bakers Arms, Droxford):

We have found that Wallops Wood Dairy’s pork is a great selling point in our restaurant due to the fine quality of the product. In fact, we are serving more roast pork than beef which is highly unusual.

Pascal Aussignac (Head Chef at Club Gascon, West Smithfield):

As a French Chef specialising in food from Gascony I used to buy the black pig from the Pyrennees. Then I discovered the quality of Wallops Wood Dairy for pork and now I buy them direct with great pleasure and no compromise.