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Sloane’s was originally started by Joe Sloane in 2009. A British chef that had spent close to two decades working in five star hotels and Michelin starred restaurants across three continents.
Joe wanted to follow his passion of working directly with local farms and producing handmade artisan products and left the chef world to slowly set up Sloane’s. Sloane’s now produces a large range of high quality meat products from the best, ethically sourced, local ingredients.
We source our free-range pigs, chickens, ducks and cows from small high-welfare farms across Thailand which ensure the most natural and sustainable products possible.
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Sloane’s was originally started by Joe Sloane in 2009.
A British chef that had spent close to two decades working in five star hotels and Michelin starred restaurants across three continents.
Joe wanted to follow his passion of working directly with local farms and producing handmade artisan products and left the chef world to slowly set up Sloane’s.
Started
He started selling his products to friends and at farmers markets and could be found every weekend at markets and events grilling sausages and selling packs of bacon and ham.
With the help of friends and fellow sustainability enthusiasts Chef Bo & Dylan of the Michelin starred Bo.lan restaurant, Joe started sourcing whole pigs from high welfare, sustainable/ permaculture farms from various parts of Thailand.
FDA Approved
In 2012 Joe teamed up officially with Bo.lan where Sloane’s evolved into a wholesale business with an aim to supply the country’s best chefs and home consumers alike.
Having converted a shop house into a FDA approved butchery Sloane’s products were soon supplying restaurants and cafes across the country and in high-end supermarkets nationwide like Villa Market.
Full HACCP
In 2016 Sloane’s moved their production to a larger facility in Samut Prakan with full HACCP certified by British Standard Institute.
Enabling them to produce larger amounts whilst keeping the same quality and supply large international chains as well as the home consumer.
Relocation
In 2020, Sloane’s relocated their Head Office to Soi LaSalle and opened their shop to showcase their products and allow customers to have a place to come and buy products directly and talk with the team in person.
Early 2020 Scarletta Pasta launched. Joe, having made fresh pasta throughout his career as a chef, purchased a range of Bottene Pasta Extruders and set up a FDA approved production kitchen producing fresh pastas for chefs and home consumers.
Later that year, Sloane’s partnered with Chef Paolo at Peppina, to set up Peppina Gelo. Using one of Peppina’s pizza ovens and Chef Paolo’s pizza knowledge alongside Joe’s production skills and equipment, a range of flash frozen Neapolitan style pizzas unlike any other in Thailand was born and quickly available in all good supermarkets.
Second Store
In 2022, Sloane’s opened their second store, this time in Chiang Mai on Mahidol Rd to help supply the public as well as the chefs and supermarkets in the North of Thailand.
Doi Tung Pork
Sloane’s has been working closely with the Mae Fah Luang Foundation advising them on a new Doi Tung project using a special breed of pig gifted to the foundation. The Chinese breed called a Meishan was given to the hill tribes in the Chiang Rai area by the Mae Fah Luang Foundation and over the past few decades they have been raised in the hills of Northern Thailand.
As part of the foundation’s Doi Tung sustainability projects, the pigs have been raised on their permaculture farms, eating spare Macadamia and producing excellent compost which is then used for Doi Tung’s various products and to keep the Mae Fah Luang Gardens in Chiang Rai healthy. A great example of using the land to create healthy pigs, and using pigs to create healthy soil, sustainability at its best.
