The farm is now run by mother and daughter partnership Anne Brunton and Penny Vaughan. The beef herd is mainly Hereford and Angus cattle. The cattle spend most of the year grazing in the fields, only spending the worst winter months inside feeding on home grown hay and silage. We have high animal welfare standards and welcome visitors to see for themselves.
Although not certified organic, the farm is run on organic principles. No artificial fertilisers or sprays are used and the grassland is managed to encourage wildlife and biodiversity.
Our dry-aged beef is hung for 21-28 days, then butchered and vacuum packed by Countryside Meats, Forest Green, Surrey. It is then brought back to the farm for customer collection.