We are 1st Generation Female Farmers, farming now for 12 years. We are very proud of our meat and produce and have fantastic reviews. We hang our meat for 35-42 days before we butcher. Every burger is hand-pressed, every sausage linked by us. We cure our salt beef, a process that takes a minimum 7 weeks. We also cure our own bacon which is extremely popular – it’s packed full of flavour.

We also sell roasting joints, local lamb (legs, chops/ shoulder) – we hang the lamb sourced locally a further 14+ days to really break down those enzymes. Amazingly tender and tasty, the chops are fantastic on the bbq.

Please contact us if you would like ribs of beef, rolled sirloin, topside joints – bespoke boxes can be made.