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It’s been an interesting month of reflection, an amazing month of beautiful weather that makes you feel so alive, certainly great to be able to spend more time in nature, discovering the science behind “Vitamin N” (for nature), the healing powers of the natural world. On my travels I was lucky enough to visit Brussels and take part in a conference for Regenerative Food Systems Investment, RFSI. Farmers are the foundation of a regenerative food system, yet they still face massive barriers when it comes to implementing regenerative practices in the field, not the least of which are land acc …

Hello all, Today is Earth Day. Every day since I started learning about REGENERATION, I have poured myself into this cause. The cause is real. As farmers we offer you a solution to the climate crisis on a  platter. Our solution is efficient, intelligently designed and absolutely realistic. We regenerate soil, soil that is used to grow our food, clothing and interiors. Regenerating Earth’s soils is one of the most important actions we can take in the face of the polycrisis we are facing as humanity; our future is in jeopardy and we are precariously balancing between a future of complete destruction …

It’s Burns Night next week, on Thursday 25th January, and Burns Supper is a tradition we enjoy. Not everyone likes Haggis though, so we went on a mission to find a good Scottish recipe using our delicious pasture fed pork instead. We stumbled across the brilliant blog ‘Foodie Quine – Edible Scottish Adventures by Claire Jessiman’ and found this ‘phenomenally popular’ recipe which we thought was brilliant – Iron Bru Ham! For the Ham 2 kilograms mild-cure gammon joint 1 onion (peeled and quartered) 2 litres Irn Bru For the Glaze 2 Tbsp Marmalade 1 Tbsp Whisky 2 Tbsp Wholegrain Mustard 2 Tbsp d …

Happy New Year! We hope you have had a wonderful time with your loved ones over the festive period and like us are looking forward to an exiting year ahead. As if running the farm and producing sustainable meat isn’t enough we are looking at partnering with more enterprises to bring you some exciting products. This year we’re committed to sharing more practical tips and expert advice with our community to help you start making the big health and well being changes in 2024.  We are planning some interesting events across the year, from Fire in your Soul to Valley Fest to a brand new event called …

Friday 1st September saw our first Supper Club, partnered with Ali Pumfrey from Yeo Valley, & hosted at Starlings in Bristol! The evening was a mixture of delicious food, & educational talks from The Story Farms & Yeo Valley. The menu & wine pairing was as follows: To Start The Community Farm Tomato Gazpacho Soup (Vg), Warmed Sourdough and Whipped Bone Marrow Herby Butter (Canned Wine Co. – Gruner Veltliner) Small Plates Lamb Blade Croquette with Beetroot Dip (Bodega Artesa – Rioja) Slow-cooked LMC Beef with Smashed Bean Burger & @yeovalley Yoghurt Dressing (Gf) (Classic Style …

In honour of the Coronation this month! We love this quick & easy recipe that serves 4-6 people. Whip up a batch & serve in a sandwich or a salad, or on a jacket potato. INGREDIENTS 6 tbsp mayonnaise 2-3 tsp mild curry powder, to taste ½ tsp ground cinnamon 2 tbsp mango chutney 1-3 tbsp sultanas, or to taste 500g shredded cooked chicken METHOD STEP 1 Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper. STEP 2 Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired. …

Introducing our ‘Meat Share’ Program & a new cooking over fire event! It’s been a while since I’ve written an update. It’s been on my mind for sometime now, should I do more blog posts? Well I am going to pull the trigger to give myself a platform to share my meat related issues and share some insight to the meat world after having been involved in it for some 20 years now. I promised myself that the posts won’t be too long and will be kept in a tidy, concise stream of consciousness, at least that is the hope. So, dear reader, my hope is that you’ll follow along as I make my way through some …

A lot of people are avoiding meat in a bid to help the planet. Sales of plant-based meat alternatives and out-of-season vegetables have increased significantly, but this actually has the opposite impact. Plant-based ranges sold in supermarkets are produced in warehouses and travel across the country in lorries, creating a notable carbon footprint. An avocado which has travelled 5000 miles from California, for example, has a huge footprint! This year we want to encourage people to think more about ‘food miles’, how far their food has travelled to reach them, and the impact that has. …