Our farm comprises approximately 250 acres of land on which we rear british beef stock and lamb for the table. We are a working farm and we believe that is where our strength lies.

We never compromise on quality or taste, as we use our skill and knowledge to produce animals with excellent marbling, tenderness and flavour. Our animals graze naturally on old pasture for most of the year and we leave our young stock with their mothers for as long as possible.

Coupled with using a local butcher, this cuts down on stress levels for the animals, making the resulting meat sweet and flavoursome.

We use a respected family butcher with many years experience and all our beef is hung for 14 days.

We only believe in eating the best British beef and so we only produce the best!