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On 10th July 2023 Cooper Foods is launching a new wholesale meat brand called ‘Chalk Down Farm’. The new brand consolidates the fact that Cooper Foods are already one of the premium wholesale butchers and preferred catering meat supplier for many Southern counties, including Hampshire, Wiltshire, Berkshire, Surrey, Dorset, Somerset, Devon, Oxfordshire and Gloucestershire.

The Chalk Down Farm brand will cover all beef products sold by Cooper Foods. This includes premium beef burgers in addition to popular cuts of beef. For several years Cooper Foods have been producing Beef Burgers from a 50/50 mix of both beef Rib cap and Beef Chuck Roll.

Rib Cap has the fat content of the burger, which is particularly sweet, whilst the Chuck Roll is the lean element which is not only soft and succulent but has no sinew or tough gristle.

With the introduction of the Chalk Down Farm brand, Cooper Foods will now only make burgers that have been made from 100% aged, under thirty-month Steer or Heifer Beef. Seasoned with just salt and pepper, Chalk Down Farm has created a new burger that is exceptional in both flavour and texture and will suit the most discerning menu.

Every brand has a story to tell and the Chalk Down Farm story starts with tradition and of fifty years of expertise. Chalk Down Farm has selected ‘Connoisseurs Choice Beef’ as it’s source of beef. Our supplier has always focused on quality not only selecting the size, weight and conformation of the cattle but also ensuring that the preparation and knife skills are still adhered to with consistency in mind. All the beef is under thirty-months old and is either Steer or Heifer. The beef is then transported to our modern purpose-built facilities in the middle of the county of Hampshire to be then aged for 28 days in our Himalayan Salt Chamber.

After the ageing process is completed, our own in-house butchers, process the meat into the various cuts of meat and burgers that our customers order.

From 10th July 2023, you can order Chalk Down Farm branded products in exactly the same way as you order other products from Cooper Foods. If you are a new customer then you will need to register for a wholesale account first before placing your order.

There are two ways to place an order, the first is by calling us on 01264 321050 between 9am to 3pm and 6pm to 12am, Monday to Friday. The second is via our new online ordering portal.  You will need to contact our sales office to be registered for this.

Any business with a Cooper Foods registered wholesale account can add Chalk Down Farm products to their order.

Our Chalk Down Farm Products will be delivered to your delivery address along with any other food items from Cooper Foods, by our very own fleet of modern refrigerated vans.

For more information about our Chalk Down Farm range and to order, please contact us on 01264 321 050.



Our supplier sources Atlantic Cod and Haddock making sure the fish they buy is sustainable. Meaning that fish stocks can replenish and that procurement does not contribute to over fishing in any particular area or species. They are monitored and certified by the Marine Stewardship Council (MSC) exceeding the high standards by setting their own sustainability targets.

Only the finest fillets of these wild species are selected to be rolled in freshly baked golden breadcrumbs.

Three Oceans have developed a wide range of breadcrumb and ‘dusted’ coating recipes which can be rolled with a wide variety of white fish.

Either way you can be assured of a delicious combination of crisp, golden finish surrounding succulent fish.

  • MSC Certified
  • Caught in the Atlantic
  • Cases are sold Net Weight
  • Suppliers of Quality Fozen Fillets for 25 years
  • All the Frozen Cod & Haddock Fillets are 99% Boneless

To talk to us about our range of frozen seafood, call us today.



Veganism has become a popular lifestyle choice across the UK in recent years, with as many as 1 in 3 British people significantly reducing their consumption of meat and dairy. 

Veganism in the UK has increased and continues to rise, so too should the production and availability of vegan wholesale food; enabling restaurants and eateries to cater for vegan tastes. 

The rise of veganism: takeaways and restaurants

Takeaways and meals out may still be considered a luxury to most; something consumers indulge in for special occasions like anniversaries, birthdays or celebrations with family and friends, but in just 2 years – between 2016 and 2018 – the number of orders for vegan takeaways increased by an incredible 388% with more than 2% of the population (600,000 people) now considered to be vegan.

But what does this really mean for chefs like you? 

This dramatic rise in veganism means that takeaways, restaurants and eateries need to respond to the changing expectations and demands of your diners; offering a generous range of vegan-friendly foods for those who have either chosen the lifestyle, live with food allergies and intolerances or are simply curious to try something new. 

The UK continues to lead in the production of vegan products

In 2018 the UK launched more vegan products than any other nation, according to the World Vegan Society – responding to the increasing trend in this country for vegan tastes. 

Vegan wholesale food

Veganism is rapidly making its way into the mainstream, not only for the health benefits associated; increasing widespread awareness of food allergies and intolerances, but also the environmental benefits, the availability of good quality, vegan wholesale food for restaurants and eateries needs to also respond to this.

Cooper Foods are constantly expanding the range of vegan wholesale products available; delicious foods that are entirely vegan friendly, including sausages, pies and desserts.

For more information about our vegan range and to order, please contact us on 01264 321 050.



Particularly when catering for large groups of people, ensuring your overheads are as low as possible is always a priority; achieving the greatest flavours and experiences for your diners at the lowest costs to your restaurant. However, when it comes to meat wholesalers, is it better to buy cheap or buy quality, and can you ever achieve both? 

Meat wholesalers: quality or price?

We all love the feeling that comes with securing a bargain; whether it’s a 2 for 1 or 20% off specific items, getting the most for our hard earned money is a feeling like no other, and for those of us working in the catering industry, that feeling often comes from securing large quantities of meat, bought at truly affordable prices. 

However, all too often chefs are forced to make the choice between quality and price as prices associated with good quality cuts of meat continue to rise, and consumer demand increases; and, because of this, choosing the cheapest meats may seem like the most sensible short term option. 

The risks of buying cheap meat

Yes, it’s tempting to buy cheap cuts of meat; helping you to feed more for less. However, buying cheap comes with a number of often unforeseen risks that should be carefully considered before a purchase, such as: 

  • Loss or lack of flavour: quality meat is often packed with flavour, particularly in comparison to cheaper cuts; due to the way the animal has been reared, the process of preparation, and even the way it’s stored before being delivered to you. Great quality, flavourful meat is generally lined with fat, giving it a marbled appearance. For most meats, the flavour is very much in the fat! 
  • Lesser preparation & storage measures: like most products and services, often with good quality meat, you’re paying for the time and energy that goes into preparing that meat; the skills and experience that ensure it’s cut perfectly, it’s stored at the optimum temperatures, and it’s delivered to you in the best condition. Whereas, cheaper meats may not be prepared or stored with quite the same level of care, which could lead to issues further down the line like texture and [lack of] tenderness. 
  • It may be full of fillers: it’s becoming more widely known that the cheaper the meat, the more likely it is to be full of fillers like water, making it look plumper and juicer than it really is! More expensive meats are far less likely to contain things like fillers, meaning you get more meat for your money. 

Why buying quality meat is an investment

Buying quality meat for your hungry diners should be seen less as a financial burden and more as an investment in your business; the greater the quality of the meat, the easier it is to work with, the better the favour, and the greater the overall experience for your diners which inevitably leads to… their return!

Can quality be affordable?

Affordable doesn’t always mean lesser quality meat. By getting to know your local meat wholesaler, Cooper Foods, the source of their produce, and the processes they have in place, you can secure mouth-watering flavourful and tender cuts of meat at very fair prices.

To find out more about our range of premium selected meat, talk to us today.



We work hard to source local produce for you. We stock a fantastic range of local cheese from Hampshire, Dorset, Sussex, Oxford & beyond.

Local & Artisan Cheese are a fabulous addition to your Cheese Board. With distinctive flavours, these Cheeses are made with tradition, precision, passion & care.

If you would like some cheese from a particular region, call us today.



Delicious, versatile, and effortlessly elegant on any plate, seafood is all so often the dish of choice for hungry diners the world over; whilst also considered a quick & simple meal for the chefs behind those dishes to prepare. But, when it comes to catering for large numbers is fresh or frozen best? Here, we’ll explore fresh seafood vs. frozen; the pros of fresh fish and how it compares to frozen fish.

Pros of fresh seafood:

  • ‘Fresh is best’: for generations, ‘fresh is best’ has been the slogan on the lips of fishmongers, consumers, and chefs when talking about, buying and working with fish; the smell, the texture, the healthy shine of the skin… everything about fresh fish and any kind of fresh seafood radiates sheer quality.
  • Quicker to cook: whether fresh fish or frozen, fish tends to be quicker to cook than meat or poultry, but fresh fish has a slight edge on frozen in terms of the time it takes to cook; often taking only a few short minutes to fry or grill on each side. And we all know that, particularly when working in a busy kitchen, every minute matters!
  • Knowing the source: when buying fresh fish as opposed to frozen, it can be much easier to trace the source. Here at Cooper Foods, for example, the majority of our fresh fish is sourced from Brixham, and all of our fresh fish is sustainably sourced. But why is knowing the source of your fish important? Simply because you’ll know exactly how fresh it is, and therefore how good the quality really is. What’s more, diners are becoming increasingly interested in where their food comes from, and how local it is.

Pros of frozen fish:

  • Seasonal bounty: as frozen fish lasts much longer than fresh, frozen fish allows us (fishmongers, retailers, and restaurants) to take advantage of the seasonal bounty and spread availability throughout the year; meaning that fish that may only otherwise be available in the spring, for example, can still be available to diners in the autumn.
  • Decreases waste: Often, if fresh fish isn’t used during the same day it’s delivered, it has to be thrown away; a problem rarely encountered with frozen fish.
  • Little to no loss of nutritional value: part of the reason fish is popular with hungry diners all over the world is its well-known nutritional value; high in Omega 3 fatty acids and Vitamin D, whilst remaining a great source of protein, fish is considered an incredibly healthy alternative to meats and poultry. Where in the past, freezing fish may have led to the loss of some of those vital nutrients, with advancements in modern technology, fish can now be frozen within hours of being caught and therefore retains much of its nutritional value.

Why choose fresh seafood over frozen?

Fresh or frozen, seafood is a healthy, tasty, quick and often simple choice for both diner and chef; packed full of vitamins and ‘good fats’, and often cooked in a matter of minutes, there are multiple benefits to working with fish, particularly when catering for large numbers of people.

For us, however, fresh seafood will often be our first choice; nothing quite beats the smell of the ocean that comes from a genuinely fresh piece of fish or simply the satisfaction that comes from knowing exactly where and who your produce comes from; when it was caught and the journey its been on to arrive in your kitchen, and on your diners’ plates.

To talk to us about our range of fresh and frozen seafood, call us today.