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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!
Exciting news!
We’re absolutely delighted to announce that Fordhall Farm Shop won the Golden Fork for Sustainability award 2025, hosted by the Guild of Fine Food.
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.
October inspiration
Fordhall Slow Cooking!
Slow cooking is very practical, but it also helps to enhance the flavours of your meat, caramelise the sugars and help your herbs, spices and marinades penetrate the whole cut of meat rather than just the surface.
With Autumn well underway the early nights are a good excuse to make the most of our dedicated slow cooking pages of our pork, lamb and beef.
What’s happening on the farm this month?
We’re excited to introduce two new Aberblack X rams to the farm. Aberblacks are a crossbreed based on British and New Zealand genetics and include Suffolk and three other meat breeds in their breeding.
The hybrid vigour adds health benefits and increased growth and the focus on their breeding is to rear lambs that thrive on just grass, just like our sheep at Fordhall.
Unfortunately, as of the end of October, we will be losing the use of Cottage Field. This is the land where we keep our free range Gloucester Old Spots and has always been part of the farmstead enabling us to run our pasture based farming system.
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. 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!
BEEF RAGU WITH TAGLIATELLE
Recipe from Ian, Staffordshire
I love this dish as it’s packed full of flavour and very easy to cook! I tend to cook as much as I can get into my hot pot in one go and freeze the rest as it gives me ideal home-made dishes with minimal effort. Perfect in Autumn and Winter and easy to cook on a school night!
I like to serve this with tagliatelle but you can use whichever pasta you prefer.
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
