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Welcome to our online shop!
Based in North Shropshire, our regenerative farmland has been registered organic with the Soil Association since 2006, and has been chemical free since the end of the second world war. The mixed topography and diverse landscape running alongside the River Tern gives us the perfect setting to raise our cattle, sheep and pigs. We work with nature and not against it.
We are based on England's very first community farm. Fordhall Farm was saved by over 8,000 people back in 2006. The Fordhall Community Land Initiative own the land and now rent the farm to our tenant farmer Ben, who manages the livestock and runs the farm shop.
Today, we have our own on-site butchery, farm shop and online shop, from which we sell our own meat and local produce. We look forward to giving you a slice of what we have on offer from the comfort of your own home, but remember you are more than welcome to visit us in person too!
January inspiration
Fordhall Farm is well known for our nose-to-tail ethos, and it’s what so many people love about us. We all know that offal is highly nutritious with oodles of vitamins and minerals, but many aren’t sure how to cook with it, or even if they’ll like it. That’s what makes fortified mince ideal! A small amount of beef liver or heart, just 10-15%, is added to our pasture fed beef mince to give you all that goodness with just a slightly deeper flavour.
Kick start 2026 with all that goodness with many of your family favourite recipes.
What’s happening on the farm this month?
This month is really exciting for us as it starts off with our ewes being scanned on 2nd January. This will be when we see how our new Aberblack X rams got on with our ewes!
We’ll find out which ewes are pregnant and how many lambs each is expecting. Some will have just one, many will have twins which is ideal, and some will even have triplets!
Last year we were expecting 197 lambs across 105 pregnant ewes. A rate of 1.86 lambs per ewe which we were pleased with. Have a guess as to how many you think we’ll be expecting this year and we’ll let you know what the scanning results are next month!
Behind the scenes
Have you ever wondered what it's like behind the scenes? How do we make our burgers, how do we hand bake our sausage rolls, what does the burger making process look like, and how we make our family pies?
Look no further, we have a series of videos to share with you. This video shows our Butchery Manager preparing a Pasture Fed Rib of Beef ready for you this Christmas.
Visit again for the next video!
Customer suggestions
We love hearing from our customers and sharing their feedback with you all.
Please feel free to email us photos of meals you've cooked with our produce so we can include them in our gallery. Even better still, include your favourite recipe and we'll share it here for others to try! Just send us an email or contact us via the feedback button in the website footer.
Thank you!
HAGGIS COOKING GUIDE
Recipe from the Fordhall Farm team
Haggis is a traditional Scottish dish with a rich history and unique flavour, often associated with Scotland’s cultural heritage and culinary traditions. It has a crumbly texture, and the flavour is savoury, nutty, and slightly spiced, making it hearty and satisfying.
With Burn’s night on 25th January and haggis available through our website and in our shop this month we’ve provided some easy cooking recommendations you might like to try.
Golden Fork Winner 2025!
Fordhall Farm Shop won the Golden Fork for Sustainability award 2025, hosted by the Guild of Fine Food in September.
This award is particularly coveted as you must be invited to enter, and only those winning Great Taste 3-stars are eligible. This year Great Taste 2025 saw 14,340 products entered from 110 countries, judged by a panel of more than 500 judges. From these only 273 (1.9%) were awarded a Great Taste 3-star ‘extraordinarily tasty food and drink’. Fordhall Farm Shop won one of these for our Gloucester Old Spot Pork Shoulder!
The judges said that the nose-to-tail butchery of our own carcass along with sustainable protocols across the farm shop such as reduced single-use plastic, green energy, biodegradable packaging and using the very best locally sourced produce for our shop were all important aspects in their decision. The trophy and certificate proudly sit on our butchery counter for all to see!
We're fortunate and proud to have been recognised by a number of highly esteemed and well-respected papers and programmes.
Some of our local partners
