One of the joys of running the smallholding is the satisfaction in growing, cooking and eating the freshest, tastiest, most ethical food imaginable. We believe in food that has travelled from “field to fork” with the very minimum of interference, preservatives or additives.


Each year we raise a small number of free range, rare breed pigs. They live in a cosy straw filled pig ark and spend their time cavorting (or wallowing) in their own grassy paddock. We keep male lambs for at least 18 months and they give us delicious “two-summer lamb” (technically called “hogget”) or, if older, flavourful mutton. Vegetables come from our large area of raised beds and fruit comes from the orchard and fruit bushes. Near the Linhay is the chicken coop containing our little flock of multi coloured free range hens that lay fresh eggs for us each morning. On our pond swim our little flock of ducks, kept only for their lovely eggs which are delicious in home made cakes and pasta.

If we can’t grow it on site, we buy our ingredients from local farms and growers.  


We have picked a pretty corner in our nearest field to set up our ‘field kitchen’. Equipped with a Kadai fire pit, barbecue and a wood burning pizza oven, it’s perfectly situated to enjoy the best views of the setting sun across the fields.

Get in touch here