Jersey Cows
Iberian Pigs
White Hart Deer
Rapeseed Oil
Floral & Fauna
Our Story
Capability Graham supplies some of the most successful chefs and their restaurants, global companies, events and wholesalers throughout the UK with its unrivalled quality venison, Jersey beef, Iberian pork, charcuterie, raw wildflower honey and cold-pressed rapeseed oil, as well as bespoke dried floral installations.
Capability Graham is considerably more than a farming, food and floral family pursuit.
Its vigorous ethos and ongoing mission are deeply rooted in regeneration, seasonality and reverence for the natural world.
Capability Graham was founded by Brett Graham, the three Michelin-starred chef and restaurant owner of The Ledbury in Notting Hill, London. He is also director of the widely acclaimed and one Michelin-star pub The Harwood Arms in Fulham, London.
As well as being a keen farmer himself, Brett collaborates with and has formed enduring relationships with like-minded regenerative farmers and experts across the UK to produce exceptional and considered food products.
All continue to work in alliance towards a common objective: to influence positive and effective transformation within the food industry.
The story began with a purposeful passion for produce with provenance to feature on the menus of Brett’s restaurants. This ignited a curiosity and resonance in others to accompany him on his journey, in search of obtaining these extraordinary ingredients for themselves.
Across ancient historic estates, parklands and in the wild, Capability Graham hosts numerous species of deer, including the rare and majestic White Harts.
Capability Graham owns and has continued to breed the first ever herd of Iberian pigs in Britain. It has developed a specialist ‘soy free’ feed and endeavours to provide the highest welfare and the lowest environmental impact wherever possible, demonstrating the values underpinning its philosophy.
Meeting Harry Heath was an integral step for Capability Graham in supporting and sharing its vision.
As an arable farmer and pig producer at his farm in Shropshire, Harry brings a tremendous depth of knowledge and expertise, and has become a much-valued partner in producing Capability Graham pork and cold-pressed rapeseed oil. Diligently managing all aspects of the breeding, growing, pasture rotation, feed production and milling, his success is also due to his dedication, drive and determination to continue to evolve this project.
Brett Graham
“Collaborating with influential global companies to provide our cold-pressed rapeseed oil and highlight its benefits has been an exciting challenge – to contribute to a small change with a growing impact within large organisations.”
Raymond Blanc, OBE Chef Patron
“At Le Manoir aux Quat’Saisons, we always look for the very best, hence we have been using Capability Graham for the supply of our venison and, of course, know Brett Graham well and fully understand his values.
It is really exceptional quality produce; the deer have a natural diet; the best wild habitat without stress. We use both the saddle and the belly, which is hung for at least two weeks. This gives the meat the richness of flavour and tenderness. I know that it will always give a truly great experience for our guests.”
Creative partner and wife Natalie Graham supports Brett across all of these ventures.
Within her myriad roles, Natalie brings a sensory layer through her bespoke dried floral installations with artful design, styling and intention to celebrate their fragile beauty.
At Capability Graham, decorative elements are created using foraged materials, specially sourced flora, fauna and unique curiosities. They are designed to evoke mood, season or memory of occasion to contribute to the overall restaurant dining, event or home experience. Careful consideration is given to blend harmonious hues, sculptural shapes, alternating scale, varied textures, intriguing forms and aspects of movement to capture the imagination.
Selecting dried flowers makes use of these delicate forms in their afterlife as well as displaying the benefits of their beauty and longevity, capturing the fleeting and fluctuating seasonal flora as a moment in time. It also negates the regular replacement and maintenance required of traditionally cut fresh flowers in water and other mechanics they require within a restaurant or event setting. This reflects Capability Graham’s ethos of always considering the re-purposing of materials, decreasing excess and waste, and reducing financial and environmental output.
Lauren Eastwood, Senior Florist Manager, Wild at Heart, Liberty London
“Working with Natalie and Brett is always an absolute delight. Natalie’s creativity and attention to detail, combined with Brett’s unique artistic vision, bring projects to life in ways I never imagined. Truly inspiring work, highly recommended for anyone seeking a standout service with heart, soul and a sprinkle of magic!”
Capability Graham invites others into a world where food, farming and flora harness an authentic shared language. It is a thoughtful way of seeing, feeling and living – where taste, sustainability and creativity flourish side by side.
Dan Austin, Managing Director at Lake District Farmers
“Our partnership with Brett and Capability Graham is one we are really proud of. When we set off on this journey 15 years ago we believed we could change things and make a difference. Throughout my career I have always tried to work with people who believe what we believe, particularly when it comes to animal welfare and looking after farmers properly.
Brett shares all the same values that we do, he cares deeply about how our food is produced and the impact it has on the planet and the producer. He is not just a supplier to me, he is a partner. I am very proud to work alongside him, Harry, Angus and the team.”