THE youngest chef to ever be awarded two Michelin stars has picked a Moreton supplier for his meat.

Chef Tom Aikens has personally selected Todenham Manor Farm to supply the newly launched Soho Farmhouse, in Chipping Norton, the newest addition to the Soho House portfolio.

Tom heads up the kitchen at the exclusive members club and is known for his dedication to serving only the highest quality, ethically sourced ingredients.

Todenham Manor Farms says its high-welfare principles align perfectly to those of the chef where they rear rare breed Saddleback, Gloucester Old Spot and Middle White pigs and pedigree South Devon and Aberdeen Angus cattle.

With a team of onsite master butchers who are trained in traditional techniques and a local abattoir, situated just three miles away, the whole ‘farm to fork’ process is complete - offering customers complete reassurance on the traceability of their meat.

The farm's beef is hung for a minimum of 28 days and the pork for five days to ensure the best flavour while their sausages are handmade using a specially formulated recipe which have won several prestigious awards, achieving six Great Taste Awards in 2013 and five in 2012.

Irayne Paikin, Owner of Todenham Manor Farm, said: “Tom is an outstanding chef and it’s a true credit to be personally selected by him. We’re proud to offer our animals the highest standards of living, with light airy barns for them to shelter in during the winter and large pastures for them to graze in during the summer months. We believe our appeal is that our standards are extremely high and our produce can be prepared exactly to customer’s specifications. Tom came and visited the farm when he was considering using our produce and we really welcome chefs, retailers and the general public to come and spend time with us learning a little more about how the meat is prepared before it arrives in their kitchens.

“We’re looking forward to working closely with Tom and the rest of the team at Soho Farmhouse in the coming months and seeing first-hand the wonderful dishes they’re going to create with our produce.”