New · Red Deer
Wild venison, roe, and boar — pursued and prepared by Adam Willmott, taken only in season, hung in our own larder, and despatched to your table within seven days of the stalk.
No feedlots. No middlemen. No supermarket cold chain. A small, honest operation run by hunters who believe the meat on your plate should be able to tell you where it came from.
Every carcass carries a lot number. Every lot is traceable to the stalk — the location, the date, the age of the animal. Provenance isn't a promise; it's a record.
Adam Willmott was born in the Scottish Highlands, hunting roe and reds before he could drive. The family moved to Wales in the late eighties — the hills around Snowdonia and the Brecons honed his rifle through his twenties.
A five-year chapter in New Zealand followed, stalking Fiordland and the Southern Alps. He's now back in Gloucestershire, sourcing the best wild meat the old way — by hand, by hill, and by season.
The animals we take are not farmed. They have lived free and died quickly. Your dinner begins long before it ever reaches a pan.
Adam was born in the Scottish Highlands and was hunting roe before his teens, learning the old-fashioned way — slowly, patiently, and in the rain. The family moved to Wales in the late eighties, where Welsh hill country sharpened his rifle through his twenties and thirties.
A five-year chapter in New Zealand followed: guiding clients through Fiordland's bush, stalking the tahr of the Southern Alps, and learning a wider craft. The brand name — Long White — is a quiet nod to that chapter, to Aotearoa, the land of the long white cloud.
He is now based in Gloucestershire, where Long White Meats sources the best of British wild game, hand-butchered and delivered direct.
"The hill doesn't care what you've been awarded. It cares whether you're quiet."
A boyhood under the rain. Adam's father teaches him the rifle, the wind, and the long wait — the Cairngorms his first classroom.
Brecon Beacons and Snowdonia roe country. Two decades of Welsh hill stalking sharpen the craft — the chapter where Adam really hones his rifle.
A move to New Zealand. Five seasons guiding Fiordland's bush and the Southern Alps for tahr. The chapter that gave the brand its name — the long white cloud.
Settles in Gloucestershire. Stalking across the Cotswold estates and the West Country, building the network that supplies us today.
A direct-to-table wild game company built on a simple rule: every cut traceable to the hill, the date, and the hand that took it.
We don't farm deer. We don't pen boar. The animals live wild, die cleanly, and are on their way to you inside of a week. That is the whole business.
Cuts are listed as they come in from the field. Quantities are small by design — when a lot sells out, it's gone until the next season. All prices include overnight cold-chain delivery to UK mainland.
A single carefully-chosen cut of red deer. Our own wild-boar sausages. A full length of air-dried venison bresaola. And — to pair with all of it — a bottle of Central Otago Pinot Noir, sourced from a producer Adam came to know during his New Zealand years.
Packed in a reusable oiled-ash crate, sealed with twine, and hand-addressed. Delivered overnight anywhere in the UK.
One whole trimmed loin, 1.1 kg, vacuum-sealed. Dresses a dinner for four with room to spare.
A six-pack of our fennel and juniper sausages, made in-house from whole-muscle trim.
A 150g length of 12-week air-dried bresaola. Slice thinly, serve with olive oil, hard cheese.
A single bottle, selected by Adam from a small Bannockburn producer he came to know during his New Zealand years.
A hand-written letterpress card with two dishes, one quick, one slow, for the red deer loin.
A small pouch of our Uist sea salt and cracked black pepper blend, enough for the loin.
A card noting the exact estate, date, and lot number of every item in the crate.
Reusable oiled-ash wood with twine closure. A proper object — not a cardboard box.
Sent one to a client last Christmas. I'm now told it is the only present he remembers receiving. That's the benchmark.