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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!
April Inspiration
Great British Beef Week- 23rd- 30th April
This week highlights the importance and benefits of British beef. Not only a celebration for butchers who put in the graft to know every single muscle to be able to put food on your table, but also for the farmers who work tirelessly raising the cattle to make it possible.
Our cattle here at Fordhall are pasture fed, meaning they only ever eat the pastures of our farm in the form of grass and hay. Farmer Ben and Farm Manager Shawn rear our predominately Angus herd of cattle, with a few longhorns and Hereford too.
Our beef is only for purchase through our farm shop and our award-winning online website and is butchered by our small but amazing team who take a whole lot of care about putting food on your table – as well as having a good natter with you whilst you’re here!
What’s happening on the farm this month?
The start of April brings an end to a busy month here on the farm. We’ve finished lambing and can report that we were very happy with how it went. We ended up seeing the birth of over 200 lambs during our lambing season.
The sheep and cattle will be making the most of the pasture growth now that spring has finally sprung and life on the farm bursts into action. The first taste of spring brings much needed green to the farm. The clover rich grasslands are usually the first to show signs that spring is on the way as deep-rooted clover can quickly burst into life once the temperature starts to increase.
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!
ROAST BEEF SIRLOIN
from Jamie (aged 11), Shropshire
We have decided to use Fordhall Dry Aged Sirloin because we have a special occasion. I am going to roast the sirloin on bone marrows and vegetables for the gravy. Vegetables help thicken up the gravy without using flour so it’s gluten free! We will be using organic rainbow carrots, white onions ,celery and butternut squash.
Please take a look to see how I cooked this.
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
