Fidelity and Phoebe at Open Farm Sunday, June 2012

Romshed Farm is a small family run farm. We aim to supply exceptional, tasty meat to local people.  We enjoy sharing recipes and ideas with our customers, many of whom really appreciate the adventure of trying new cuts and the seasonality of naturally produced meat.


The farm`s 175 acres are farmed to maximise the historic, conservation and wildlife value of the land. It is registered as organic with the Soil Association. Large areas of long grass and old mixed hedges provide wildlife corridors for insects and small mammals. Hedges are cut every other year and late in the year to ensure birds have full access to berries and seeds.  Our cereals are produced in a way that means we have skylarks singing in the fields all year round and flocks of linnets wheeling around in the late summer.


       Martin with the old wardrobe where we smoke our hams and bacon. It even has a mirror on the door!

Lucian Alfy and Inigo, having prepared the Christmas bird in the bird - all from Romshed Farm, Christmas, 2011

We like to have cooked all the cuts we produce and to share the joy of trying out new "lines" with our customers.  Romshed air dried ham, hung in our sixteenth century barn over the winter is a real treat as is the gammon and bacon smoked in our homemade wardrobe smoker. 

Our Christmas dinner comes entirely from the farm, with a bird in a bird being our favourite.

We enjoy the seasonality of our meat with lamb and chickens ready throughout the summer and over the early winter, beef ready only in the late summer and autumn and pork just twice a year. All are finished naturally so depend on the seasons to produce the grass to finish them.

To enjoy our meat throughout the year, you need a good size freezer.

The welfare of our livestock is paramount, we use breeds suited to a low input natural organic system.  Our stock is all bred and reared on the farm so there is no stress in their lives.  We believe this all contributes to healthy, happy animals.

We also believe that the herb rich meadows contribute to the sweet flavour and succulence of our meat. 

Our duck and chicken is often described by customers as "the best ever" and they spend all day scratching and foraging in the rich clover and grass leys. 






Andy and Kelvin shearing, June 2012