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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 promotion
Everyone loves to buy seasonal produce and game meat is no exception! Locally shot wild game is beneficial for the environment but also for your diet. Changing beef or pork within your recipe for game can add so much flavour and depth to your dish.
With joints, whole birds, sausages, burgers, mince and dice we have so many choices for you to take advantage of!
What’s happening on the farm this month?
January brings a fresh start to the year on the farm, and although the farm shop and butchery team get a well-deserved break, Ben and farmer Shawn still have animals to tend and care for (looking after livestock is 24 hours a day, 365 days a year!).
Pregnant ewes are nearing the end of their pregnancy with the last 6 weeks being the most important for the growth in unborn lambs. These sheep need that little extra attention and are frequently moved to the freshest pastures wherever possible.
Burns night is highlight for the farm shop at the end of January, especially apprentice butcher Ewan, who’s favourite time of the year has to be when he goes on the hunt for a wild haggis!
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 do we make sourdough bread?
Look no further, we have a series of videos to share with you. 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!
NIC'S GAMEKEEPER'S PIE
from Nic Tidball, Shropshire
This rich and heart-warming dish is a great alternative to one of Nic’s family’s favourite winter meals; Cottage Pie. The venison and use of red wine adds a touch of luxury to a classic pie and this recipe makes one pack go a long way.
To compliment the venison, serve with fried or steamed greens such as savoy cabbage, green beans or broccoli and a warm crusty baguette.
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
