The cause of British native breed animals is being championed by Skipton-based Swaledale Foods, run by trained chef Jorge Thomas.

The business, which has just taken over a former food factory on Skipton’s Snaygill Industrial Estate, is fast making its mark in the catering and hospitality world, notably in London where it is already supplying over 30 high profile restaurants with traditional native breeds meat.

Jorge, 30, from Haworth, who trained and worked as a chef in his native South Wales, before establishing Swaledale Foods in Haworth in 2009, has a true passion for British native breeds.

He sources both beef and lamb breeds through Skipton Auction Mart, including prize-winning show livestock, and direct from local farmers – among them Longhorns from James Hall in Darnbrook, Dexters from Mike Medley in Cowling, Highland cattle from the Harewood Estate as well as Belted Galloways and Aberdeen Angus.

James Dewhirst, of Carleton, who represents Swaledale Foods at the Skipton Auction Mart ringside, is also breeding his own Dexter cattle purposely for the business.

Jorge remains keenly aware that over the past two decades demand for native breeds meat has dwindled, as continental breeds have become increasingly popular.

However, with his background as a chef, primarily at the Walnut Tree Inn in his native Abergavenny, he is at the forefront of a revolution that is leading to renewed demand for native breed cattle, sheep and pigs.

Jorge said: “The difference in the marbling, for example between a British Blue and a Dexter beef animal, is so noticeable. However, it is not just the breed of cattle. Age is also a major consideration and you can age native breed cattle much better, up to five-years-old in some cases.

“We dry-age all our native breed beef – we hang it for a good month. It can stand it and the meat eats much better too because there is a lot more fat. In fact, I purposely look for older carcasses, the taste and texture are out of this world.

“It’s a similar philosophy for native breed sheep. I much prefer them to the more popular Continental-cross breeds, while some of the pork we supply comes from rare breed pigs and by creating more demand we are helping to ensure their very survival. What’s more, their crackling is out of this world!”

It’s an ethos that’s going down particularly well among leading chefs at some top London restaurants including award-winning gastropubs The Anchor and Hope in Waterloo, The Eagle in Clerkenwell (officially recognised as Britain’s first gastropub) and The Dock Kitchen on Portobello Dock.

Among other converts in the capital are Jeremy Lee, head chef at Quo Vadis in Soho, Fergus Henderson, head chef at St John in Farringdon and husband and wife Sam and Sam Clarke, who head up Moro in Exmouth Market.

Jorge explained: “London is definitely where the main native breeds market is at the moment and chefs with a real eye for detail are demanding more of our locally sourced meat for their customers’ tables.”

The Anchor and Hopes’s Jonathan Jones said: “Jorge is amazing. I buy virtually all of my four-legged animals from him, beef, pork, lamb and veal. He is the most passionate procurer and hanger of meat I have come across in my 20 years in the business.

“His unerring passion is what sets him apart. He will not send me anything that he is not proud of. He is one step ahead because he has such an idealistic eye and the quality of the meat he supplies is amazing.

“People come to us because they know the quality and ingredients are first-rate and since I started using Jorge the quality of our meat has improved significantly.”

In the prime lamb sector, Swaledale Foods actively seeks out local hill-bred lambs such as Dalesbred, Swaledale, Mules, Mashams and Lonk, along with Hebridean and Jacob lambs, again from Harewood Estate.

Pork, all sourced from Yorkshire, comes from Middle White, Gloucester Old Spot, Saddleback, British Lop and the lesser-known Mangalitsa native pig breeds.

Swaledale Foods also produces its own dry-cured hams, bacon and sausages, among them a number of own-brand products.

Swaledale Foods will soon be launching a new website www.swaledalefoods.co.uk, with an online ordering facility for both trade and the general public.

Jorge can also be contacted on email jorge@swaledalefoods.co.uk.