Bull calves are a contentious issue in the dairy industry. Herdsman, Robin Hall, explains how keeping dual purpose breeds gives value to these animals’ lives.
Read More
Miriam is moving onto exciting pastures new. We’ll miss her but are looking forward to hearing about her future adventures!
Read More
As we head towards the season of plenty, we reflect on how much foresight and planning goes into some of the plants we grow.
Read More
The Spring House is nearing completion. We invite you to view it at the Spring House Open House days on 8th and 10th July, 10am-12pm.
Read More
We are increasingly talk about the weather becoming unpredictable, but Robin wonders if it always has been.
Read More
This year is very different to last in terms of the arable side on the farm.
Read More
Pork and chicken are expensive meats for a farm to produce as they need to buy in feed. Perhaps we should focus on what grows best on grass, beef and lamb.
Read More
Our farm apprentice, Louisa, gives an insight into the management of the pigs this year, which are predominantly under her care.
Read More
Shop Manager, Jenny Thornhill, goes on a quick tour of all the things she’s noticed on the farm this May.
Read More
With the grazing season well underway, milk production is picking up.
Read More
The prolonged cold has taken its toll on the cucumber crop. Having lost all but three of the first sowing, the more recent additions to the tunnels are starting to grow, but the garden team are hoping for warmer weather soon.
Read More
Although they are very sweet and so friendly, shepherds always start out a lambing season hoping not to have any bottle fed lambs. We have five this year!
Read More
In the last month with many calves born and the cows going out to pasture the change in the milk is quite stark. Not only are the herd giving us over double the daily quantity of a couple of months ago, but the qualities of the milk are quite different. The milk is thicker, with more cream and a savoury note that balances the natural sweetness of the milk.
Read More
On Sunday 11th of April the milking cows were finally turned out to graze after living in the big barn for the winter.
Read More
Our plans to get our yoghurts and cream out of plastic and into glass moved a step closer last week when we were notified that our proposal had received planning permission. Welcome news indeed!
Read More
In farming, sometimes it’s less about what you do, and more about what you don’t do. Tali explains how conservation on the farm is developing, and the exciting species she has already seen appearing.
Read More
Robin and Maya went on an AI course recently which means they can now carry out this important work in-house.
Read More
Our butchery process 720 sausage a week to be sold in the shop. Jayne tells where she originally got her inspiration for the traditional recipes she’s been using for the last ten years.
Read More
There is a moment at the beginning of the year, about this time, when despite the weather, the grey, the cold, the wet and the mud, when us gardeners start to feel into the future. Impossible you may say, and I would entirely agree, and yet every year I feel it.
So, lets call it an awakening.
Read More
The story of how raw milk became a novel product reveals much about the evolution of our food systems. Robin Hall, Herdsman, tells the story of how processed milk came about. However, the advances in science of the 20th and 21st Centuries and rigorous hygiene and testing mean that raw milk is safe and arguably more nutritious than it’s processed counterpart.
Read More
What we’re doing for our cows and customers.