The snow is melting and spring is just around the corner! The trees are just starting to bud and we can hear a little more birdsong every day. We’ve already sown veg seeds in the polytunnel to get a head start before the soil warms up in our walled garden.
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Image: Rhug Estate

Last year we blogged about how the risk of avian flu and our proximity to an RSPB nature reserve had forced us to re-evaluate how and where we produce our poultry.

Nothing is ever entirely predictable in farming and a change in circumstances has lead us adapt and expand the way we produce our meat to better meet the demands of our customers and the resources available in our team here at Swillington.

The farm is run by Jo who founded the organic business and expanded and grew the farm that her mother started. Jo has unrivaled farming and stock knowledge and experience within our team but due to an operation that has required her to be absent from the business we have needed to look at our production and the risks to it.

It was decided that to ensure a quality supply and a fair workload across the team we would scale back our pig and poultry enterprises in the short term and share production with our network of trusted suppliers.

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