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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!
May Inspiration
In the heart of the farm buildings is our bakery. Established by farmer Ben as a way of using excess cuts of meat. Once supplying many other local farm shops and delis with our produce we now only sell these items through our farm shop as it’s enough to keep us busy!
A small department but the magic that happens within it is quite remarkable. Handmade using traditional bakery techniques pork pies, sausage rolls, and our popular meat pies all come to life in the hands of our bakers.
Tender cuts of meat are mixed with love and care as handmade butter and short crust pastry are combined to create all our bakery offerings.
What’s happening on the farm this month?
The lambs and ewes all look good out in the fields. They love exploring the woodlands along the River Tern once they’ve established a strong bond with mum and start to feel more confident. They start to put fences and hedgerows to test!
The soil here at Fordhall is very special to us. If you didn’t know the pastures here on the farm haven’t been plowed for over 70 years which is known as foggage farming and was the idea of Ben’s late Dad- Arthur Hollins. In a recent survey on the farm the average worm count was nearly double what might be expected to be found in Britain, so it goes to show what happens above the soil effects it below too!
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!
LAMB SHANK ROGAN JOSH
from Matthew, Shropshire
Rogan Josh is one of those classic Indian dishes which has many interpretations. This is my version and it's lovely.
I like to use meat on the bone such as lamb shanks, as the bones add flavour to the dish while the lamb slow-cooks until meltingly tender. Pair it with Pilau Rice for a delicious supper.
Please take a look at my recipe and enjoy!
I've also created a new Instagram page @onthebridgesplate
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
