About Our Farm

During lockdown in 2020 we decided to diversify the farm from lamb and beef into dairy. The reason behind this, we wanted to secure the business for the future generation and also a better work/life balance. Stephen was busy working on the farm and also doing many hours with the contracting side of the business. Claire was a medical secretary at her local doctor surgery. Since being dairy farmers we have been able to work together at home and balancing family time with our two children. 

We are very proud producers for First Milk. Our milk goes on to make delicious cheeses such as  Cheddar, Red Leicester and Double Gloucester cheese. 

If you would like to learn more click the link below to access the first milk website 

Want to see what we're working on behind the scenes? Follow our progress on social media and get an exclusive look at what we get up to.

Regenerative farming is a sustainable agricultural practice that focuses on soil health and biodiversity. Some reasons we do this are: 

• Improve water and air quality
• Enhance ecosystem biodiversity
• Produce nutrient-dense food
• Store carbon to help mitigate the effects of climate change

We are proud to be ambassadors for the We Eat Balanced campaign set out by the AHDB (The Agriculture and Horticulture Development Board) Check out their website for more information

We milk approximately 140 cows on a spring calving system nestled on 165 acres. The cows are a mixture of British Friesian and Cross Breeds. The cows graze from February to November if the weather allows and we truly believe there is a place for nature, wildlife and us on our farm. Be sure to follow our social media pages to see more daily content.