Waitrose team explores supply chain opportunities with Warrendale farmers

The end of June saw a team from Waitrose spend the day with Warrendale Wagyu, taking a first‑hand look at the farms, people and practices behind the retailer’s growing wagyu supply chain. The visit – the first for the current Waitrose agriculture and technical team – focused on transparency, regenerative progress, and the practical realities of producing high-welfare wagyu beef through an integrated system.

Representatives from Warrendale included Tom Richardson (Managing Director) Melissa Donaldson (Senior Relationship Manager) and Emma Buckby (Head of Marketing, Comms & ESG). Waitrose attendees were Joanne Briggs (Agriculture Manager, Dairy, Beef & Lamb) and Helen Maxwell (Technical Manager, Meat). The group were joined by ESG and Agri Manager Chloe Bridgett and Ben Watling (NPD Process Technologist) from Dovecote Park.

Understanding the supply chain: from start to finish

The visit followed a structured agenda designed to walk Waitrose through each stage of Warrendale’s integrated Wagyu system – from calf rearing to dairy partnerships, through to growing and finishing.

Calf rearing at David & Sally Hugill’s

The day began at the Hugills’ farm near Stamford Bridge, where the team toured their meticulous calf-rearing enterprise. Calves – described by visitors as “immaculate” – are grouped by age and managed on a high-health diet that prioritises welfare, growth and consistency.

The Hugills explained how wagyu calves had fitted into their farming operation, what the scheme provided and the challenges and opportunities they have found. Their perspective helped Waitrose understand how early‑stage management underpins the quality and consistency of the final product.

Dairy production at John & Sally Banks’

The group then travelled to Wilden Grange, where John and Sally Banks welcomed the team into their conference room for a presentation on how they work with Warrendale and how they have iterated what they do since joining Warrendale to end up with high health calves. John mentioned that since using wagyu semen, the calving heifers have really benefitted from the wagyu calf size and appreciated how easy the calves were to deal with. They explained how the dairy-beef opportunity had multiple benefits for farmers involved, not just financially, but also through what they were learning. For example, they have rolled out the Warrendale-Nukamel calf milk across all their calves, not just the wagyu.

Lunch & finishing at Paul & Charles Metcalfe’s

The final stop was at Paul and Charles Metcalfe’s farm near Richmond, where the team explored the growing and finishing stages — the longest and most nutritionally sensitive part of the wagyu journey.

Warrendale’s nutritionist works closely with finishers like the Metcalfes to achieve the marbling that defines wagyu beef. A slower, starch‑based finishing diet is central to this, and premiums are paid for higher marbling scores.

Lunch — prepared by Paul Metcalfe and his family — featured wagyu beef supplied by Warrendale, giving the Waitrose team a chance to taste the results of the system they had spent the day exploring.

Strengthening retailer–producer partnerships

The visit offered Waitrose a transparent, ground-level view of the Warrendale supply chain, reinforcing shared values around welfare, sustainability and premium quality.

The event strengthened relationships across the chain and showcased the commitment behind every wagyu product reaching Waitrose shelves.

 

GO BACK