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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!
July inspiration
Nose to tail butchery is about honoring and making part of every single part of an animal, and it’s our specialty.
When we eat nose to tail, we reduce waste, respect the animal, and reconnect with traditional, nutrient-rich ways of eating. Offal, such as kidneys, liver and heart, are known to have a high concentration of vitamins and minerals, including B vitamins, vitamins A, D, E, and K, as well as essential minerals like iron, zinc, selenium, and copper. Offal also provides a good source of protein and healthy fats.
We’re all familiar with traditional dishes such as steak and kidney pie, so why not consider adding small amounts of offal into your mince when making chilli con carne, burgers or meatballs?
What’s happening on the farm this month?
Fields down along the River Tern which were lost to flooding last winter are now abundant with thick lush pasture. Silt and nutrient rich debris from burst banks on the river have left behind much needed nutrients for the low-lying areas of the farm.
Our calving season for 2025 is nearly over, with 45 calves born to date. Never an assured date range here as a few variables such as the breed and eagerness of the 2 bulls can leave this window to be over a few months.
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!
SMOKY CHILLI CRISPY BEEF
from Melanie, Staffordshire
Crisy Chilli Beef is one of my all time favourites from the take away or at home! When I discovered White Mausu Smoky Chilli Oil I decided to try cooking it in this as an alternative to my usual oil and it really boosted the falvour! I cook this dish with beef stir fry from Fordhall Farm, but you could always try chicken, pork or even prawns instead.
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
