From humble beginnings to a thriving heritage farm – this is our journey.
We weren't always farmers. I was originally a builder and Joe was working at Saint Richard's Hospital in Chichester. We rented a bungalow with a small 10 acres attached to it, and that's where our farming dream began.
We contacted a friend who sold us our first seven ewes, and then we went out and bought 6 pigs. What started as a modest venture grew quite quickly. We were passionate about high quality local produce, and we wanted to be part of a local, high welfare supply chain.
Today, we have 50 breeding cows, about 1,200 breeding ewes, two breeding sows, and 150 pigs. We supply local pubs and restaurants, and sell directly to customers who share our values.
At the end of the day, it's not just about our farming and raising the stock – it's about the bigger picture with the local ecology. We're committed to working with nature, not against it, and we're going to stick by our guns and invite our customers to do the same thing.
We're going for a heritage approach with genetic lines of very old breeds. These animals were bred to thrive on chalk downs without intensive farming methods – the way nature intended.
We're not in a rush to flip animals and get them out the door. We let them run their natural cycle – born on the hill in spring, down to Amberley's water meadows in summer, back to the chalk downs in autumn.
We'd like our animals to coexist with us with as little input as possible. No excessive antibiotics, no spraying fields. We work with the right grazing cycle over years, not quick fixes.
Grass-fed animals from our farm, raised naturally as they would be on chalk downs, without intensive farming methods. We'd like it to be as natural as possible.
From our 50 breeding cows, our heritage beef cattle are raised on the chalk downs and water meadows of Amberley. Grass-fed and naturally raised, moving with the seasons for nutrient-rich grass and optimal welfare.
With about 1,200 breeding ewes, our lamb is born on the hill in spring, grazes the summer flush of the water meadows, and returns to the chalk downs in autumn. Traditional breeds raised the old-fashioned way.
From 6 pigs to 150, and two breeding sows – our pork operation supplies local pubs and restaurants. Free-range heritage breed pigs, raised with care and allowed to live their natural cycle.
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 products 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 meat products raised with care and integrity.
