From humble beginnings to a thriving heritage farm – this is our journey.
We weren’t always farmers. I was a builder, and my wife, Josephine, worked as a theatre nurse in West Sussex. Our farming journey began when we rented a bungalow with 10 acres attached… and quickly got carried away.
A friend sold us our first seven ewes, and soon after we bought six pigs. What started small, quickly grew. Driven by a passion for high-quality local produce, we set out to bring high-quality, locally reared produce to local people.
Today, we produce high-quality, locally reared meat and sell directly to customers through farmers' markets as well as offering local delivery. We believe people should know where their food comes from and how it's produced, which is why we enjoy building relationships with the communities we serve.
Our farming is guided by a simple principle: work with nature, not against it. By prioritising animal welfare, caring for the land, and supporting local biodiversity, we're helping to produce great food while protecting the countryside for our children, and yours.
We rear traditional heritage breeds whose genetics have been shaped by generations of life on the chalk downs. Naturally hardy and well-adapted to their surroundings, they thrive without intensive farming methods, producing quality meat the way nature intended.
We don’t rush nature. Our animals are raised at their own pace, following the natural rhythms of the seasons. Born on the chalk downs in spring, they graze open pasture through summer before returning to the hills in autumn. By working with these natural cycles, we produce high-quality meat while supporting the health of the land and its wildlife.
We believe in letting nature lead. Our animals are raised with minimal intervention, avoiding unnecessary antibiotics and chemical inputs in the fields. Instead, we focus on thoughtful, long-term grazing management—working with the land over years, not relying on quick fixes.
Our approach is simple: animals reared on small local farms across West Sussex, keeping things natural, slow, and as close to nature as possible.
Our heritage beef is slow-grown and carefully matured to develop exceptional depth of flavour and natural tenderness. Raised on small local farms and given time to grow properly, the result is beef with character, richness, and outstanding quality.
Our lamb comes from traditional breeds that take time to mature, chosen specifically for their flavour and texture. The slow growth creates naturally rich, tender meat, which is then hung for two weeks to further enhance depth of flavour and tenderness.
Our pork comes from traditional free-range pigs, raised with care and allowed to grow at their own pace. They live for almost twice as long as most commercial pigs and move freely across large paddocks, developing exceptional flavour and natural texture. The result is high-quality pork, supplied to local pubs, restaurants, and customers who value delicious pork.
We are committed to a local, high welfare supply chain of grass-fed animals from the farm. When you buy from us, you're supporting sustainable farming that works with the local ecology, not against it. Quality over quantity, always.
Connect with us today to learn more about our produce and how you can bring farm-fresh, ethically raised meat to your table.
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Proud to serve our local community with quality produce raised with care and integrity.
