We moved to the farm in 1970 and for a long while were caught up in the depressing cycle of providing the market with as much intensively reared stock as it would take, before taking a reality check in the early 90's as to how unsuitable it was for the farm; the family & our animals, to be caught up in this climate of high subsidy and unreality about the value of food produced by farmers.

We changed our method of farming. For a few years we rented our grazing to local farmers and turned the remaining 200 acres of woodland and rough grazing into conservation ground. We planted 50,000 trees and repaired hedges by double fencing and replanting. The eight ponds that we created are now full of dragon flies, plants, fish and otters. Red squirrels have been seen. Eleven of the recorded bats in U.K. have been sound located. Kites, Goshawks, Buzzards, Peregrines, Hobbies, Sparrow hawks and a rich list of flora and fauna are all present here now. There are three SSSI's now and a certified Sessile Oak wood which produces acorns for forest nurseries. Our home and our daughter's home are heated by thinnings from the woods. In the process of creating a wildlife habitat we introduced some Hereford and Shorthorn cattle to tidy up woodland areas, Shetland sheep which do a wonderful job of grazing selectively, and recently, Dorset sheep which naturally lamb out of season (allowing us without chemical intervention to provide lamb for the easter market).

Our farming is now carried out in a small and sustainable way. We now sell beef, mutton and lamb from our farm, all from traditional breeds which are better suited to the slow manner in which our animals are grown. Producing the best we possibly can, all stock is treated with the utmost care, extensively grazed in fresh pastures during the summer, and bought in for the winter onto large deep straw beds in barns where they are fed home grown fodder. The beef calves are fed home grown peas and barley to replace expensive proteins from overseas. We grow turnips and kale for the sheep to eat during the winter.

The stresses of our animals are kept to an absolute minimum throughout their lives, with the final journey of less than an hour from the farm direct to a small government approved abattoir always being made at the very start of the working day, where the same person who has cared for the animal for all its life, guides its for the final journey also. Appropriately hung, all meat is sent, expertly cut, weighed, vacuum packed, labeled and chilled, in insulated boxes with ice packs. It is sent by carrier to arrive next day before noon. It comes in selection packs from 10Kgs -20Kgs. (20Kgs meat will occupy approx. 1½ sq feet of Freezer space.)