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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!
June inspiration
Always not guaranteed with the British weather but one thing is for sure, when the time does arrive make sure it’s Fordhall produce on your BBQ! If you’re after your usual run of the mill burgers or sausages or are slightly more adventurous then we’ve got you covered.
For those who can appreciate a low and slow smoke then we can recommend our pasture fed beef brisket or why not try a bone in shoulder of lamb for that tender and crispy meat that everyone will talk about!
What’s happening on the farm this month?
We’re in the middle of our calving season here on the farm, the team have decided to invest in a very neat piece of technology to help aid us. As you know we have little interaction with our cattle as we like them to graze at their own free will and live as natural a life as possible. We've found a fantastic device which helps indicate when a cow is close to giving birth.
We also recently got our flock of breeding ewes and rams sheared. This is an important moment in our farming calendar as the reduction of a year’s worth of wool can help the sheep regulate their body temperature easier during warm periods and it also helps avoid parasite infestations which sometimes make home within.
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!
STICK CHINESE PORK BELLY
from Matthew, Shropshire
This Sticky Chinese pork belly is one of my absolute favorite recipes on the blog. It uses my three-step process for pork that’s meltingly tender, with a crispy exterior and gloriously sticky, sweet, and spicy coating.
Please take a look at the recipe I followed 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
