The Farm
About Us
The business is run as a partnership between John, Maggie and Jamie. Whilst we all share the workload, we also each have a defined role within the business – John with the livestock, Jamie running the meat and retail side and Maggie working on the market stalls and all the integral ‘behind the scenes’ duties.
We produce organic saltmarsh beef and lamb, using traditional farming methods which have been tried and tested for centuries.
This means that we have a herd of cows, which are never milked, but produce a calf once every year (or twins on very rare occasions). The cows suckle their calves for around 9 months, giving them the best possible and most natural start to life.
Most of the calves are born in early Spring, taking advantage of early grass growth for the cows to produce plenty of milk. This also means that the calves are outside in the fields not long after birth.
A similar system occurs with our flock of ewes, which have their lambs in March and April.
The ewes are brought indoors for lambing, which makes management far more efficient. Sheep are more prolific than cows and often have 2 or 3 lambs each, which makes lambing time very busy.
Ewes and lambs are turned out onto the fresh Spring grass when the lambs are 4 to 5 days old. The lambs will suckle their mothers until August when weaning normally occurs naturally.
We take pride in our standards of animal welfare, which is why we give every animal on our farm the best possible life. We see most of our calves and lambs being born and this is where our duty of care begins. This commitment continues throughout the animal’s time on the farm.
