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Regenerative farming
The welfare of our animals and the way we take care of our land is at the heart of everything we do. Learn more about how we farm sustainably and where your meat comes from, giving you the confidence you should have when selecting your produce. These pages also explain why our meat has more flavour than meat from the conventional butchers counter and from supermarkets.
Pasture fed cattle
The cattle at Fordhall are mainly Aberdeen Angus’s and Longhorns. These traditional breeds thrive on our grass-based farming system, and their thick coats keep them warm in the winter months.
Pasture fed sheep
Our sheep, like the cattle, live entirely off our traditional organic (chemical free) pastures. Our natural woodlands provide all the shelter they could need, and our spring fed pools have a ready supply of fresh water.
Gloucester Old Spot pigs
Free range pigs roam in small paddocks at Fordhall Farm with space to rummage and forage as they should. The Gloucester Old Spot and heritage breeds grow slowly adding flavour and fat to the meat.
Free range poultry
Rearing free range chickens well takes a lot of experience and attention to detail. This is why we work with two of the best poultry producers in the region. Rod Adlington and Robert Mercer from Packington Farm are passionate about their chickens, and it shows in the quality of their produce.
The farming system
Fordhall’s regenerative farming system has been developed over generations of farming the land. The way we farm is always evolving. Our key principles include high standards of animal welfare, low levels of environmental pollution, prohibition of genetically modified food, enhancement of the landscape and wildlife habitats, and – most importantly – soil management, which maintains soil health and does not involve the use of chemical fertilisers and sprays. We love our soil microbes – they are our hidden factory of workers!