Our day-to-day farming is undertaken by Ed, with help from wife Francesca, son Ben and daughter Erin. A far cry from their previous 9-5 careers in Cardiff, Ed now spends his days doing whatever the seasons – and the weather – dictate. Meanwhile, Francesca (together with sister in-law Amie) helps with the smooth running of the enterprise, more often from a smartphone with a baby in the sling than behind a desk.
Once Ed has raised the animals, to our high standards of both animal welfare and grass-fed, free-range goodness, the baton is passed to Francesca’s brother Jake to dry-age and butcher our meat on site. A chef by training, Jake - having worked at some remarkable, Michelin starred restaurants in London, Copenhagen and Wellington NZ - has brought his skills, commitment to provenance and an array of experience back to Herefordshire. As well as the bone-broths, sauces and condiments, Jake also makes all of our cured meats and salamis from scratch.
The two couples, with help from other siblings, friends & neighbours, join forces four times a year to create a limited number of Farthing, Shilling and Guinea boxes; butchering, wrapping, bottling, labelling and sending unique, seasonal celebrations of our farm’s produce direct to your door. Each of the boxes is a culmination of three month’s hard work on the farm and in the kitchen and takes around a week of long days to bring all the elements together at the end. It’s often frantic, always fun.
Once the boxes are delivered, we raise a glass or two… then start planning the next one!
To see more of what we're up to on the farm, what's coming soon, recipe ideas, and anything else we want to shout about, see our blog