FTJ started 20 years ago with Tom farming his own animals in Hereford. Taking them to slaughter, aging them in his cold store and then driving whole or half carcasses to London once a week, delivering to London’s best loved restaurants.

That is still at the heart of what we do in Spa Terminus. In 2025 Tom teamed up with Mike Davies and Alex Keys, along with Olly Seabright as head butcher. We now deliver to over 30 restaurants 3 times a week. Our focus is on building a network of farmers who believe in native breeds and outdoor rearing as much as possible. We believe in sourcing livestock from farmers that care about soil health and animal welfare. Using our skills as Farmers, Chefs and Butchers we can utilise the carcasses fully and provide a considered and varied offering with flavour and technique at the heart of what we do.

Our retail counter allows us to talk directly to the consumer, each week we butcher whole bodies and fill the counter with a full range of produce, from our home made bacon and sausages to lesser known cuts of beef, pork, lamb and poultry. We’re in a constant dialogue with our customers and want to be able to offer something new at each visit, along with the old favourites.