HS2 Update

As many of you will know our farm is on the proposed route for High Speed Rail. This would mean the destruction of our businesses, the greenbelt farm land and countless rare wildlife in our woodland.

Our MP has proposed a reroute that follows the existing railway line rather than building a 60ft high viaduct through the Aire Valley. This alternative route also has the support of Leeds City Council.

HS2 are consulting on the route and we need your help in promoting an alternative route.

There are consultation events taking place in Leeds from Friday 18th Oct.

If you can drop in to one and make clear that you think the route should avoid Swillington and instead follow the council and MP’s alternative please do.

The more people who raise the issue the more chance we have of being listened to by government.

Details of the events are on the HS2 website here:


Simon has returned to Swillington Organic Farm as our Butchery and Shop Manager.

Simon has years of experience from starting out on Butcher’s Row in Leeds Kirkgate Market to working in local butchers shops around Leeds and preparing meat for Yorkshires top restaurants when working as a catering butcher.

Simon brings this experience and desire for producing excellent quality meat to the farm as he takes over the management of the butchery and as well as the running of the farm shop from Sam who has now headed off to university.

By being full time on the farm Simon knows all about the meat we sell from field to fork. His new role in the shop means that our customers will be buying from the person that has butchered, prepared and packed the meat straight from the carcass.

As we have an on site butchery we can also prepare cuts to your requirements so speak to Simon in the Farm Shop if you need anything special or want to place an order to collect.

Simon also prepares all the cuts for our meat boxes, so if you can’t make it to the shop we can deliver to your door across the UK.

All our team share our commitment to producing award winning, top quality local and organic produce. Our unique set up means we farm, butcher and sell ourselves giving you peace of mind and fully traceable, ethically produced meat.


There’s been a renaissance in British restaurant cookery in recent years. Not just in the style and techniques being employed, but also also in the approach to sourcing food. We are delighted to see our work with Marriott reflected in their new seasonal menus, which in turn will help support the local growers and artisan producers who are now supplying the hotels. – Hugh Fearnley-Whittingstall, Founder of River Cottage

We’re proud to announce that Swillington Organic Farm has been asked by Hugh Fearnley-Whittingstall’s River Cottage to supply our award winning Organic Meat to Marriott’s flagship Hollins Hall Hotel near Shipley as part of an innovative new partnership that celebrates and supports local, seasonal and sustainable food.



Rare Breed Pigs

A few months ago we invited Andrew, River Cottage’s development chef, to tour the farm and see how we breed, rear and butcher our award winning meats.

He was impressed by our commitment to outstanding animal welfare and the high quality of our produce and recommended us to Hollins Hall to supply meat for their new menu.

We love collaborating with other local food business and enthusiasts to promote Yorkshire produce and are looking forward to developing a relationship with River Cottage and Hollins Hall.

We’ve provided a range of meats for a seasonal menu that has been created to showcase all the great ingredients that can be found in Yorkshire.


[one_third][featured_box title=”On The Menu” background_url=”/wp-content/uploads/2013/10/craft_paper_1536x1024.jpg”]

The launch menu uses a variety of local suppliers Swillington Farm is providing:

Grass Fed Organic Beef
For a signature dish of slow cooked Swillington Farm beef brisket with anchovy, rosemary potatoes and a red wine sauce

Grass Fed Organic Lamb
For Swillington Farm Braised Lamb with smashed celeriac, chilli and thyme

Free Range Organic Chicken
For a marinated Swillington Farm chicken salad with raisins, pine nuts and basil

Rare Breed Free Range Pork
For roast Rare Breed Saddleback Pork Loin and Leg




Seasonal, Local, Organic and Wild

menu light



Suppliers were invited along to sample the menu in Hollins Hall’s Heathcliff restaurant before it launches on Monday 14th October.

Heathcliff Restaurant has adopted River Cottage’s philosophy of S.L.O.W. – meaning seasonal, local, organic and wild with suppliers highlighted on the menu, blackboards and photos on the restaurant wall.

We think this is great as it’s the same ethos we use when preparing our monthly meatboxes which offer the best of that month’s local and organic produce direct from the farm.

We sampled the two Swillington Farm slow cooked dishes; beef brisket and organic lamb. Both were delicious, tender and perfectly seasoned.

Also on the menu was a well put together smoked venison starter served with pickled mushrooms, crispy garlic and winter leaves and a rich chocolate and hazelnut fritter dessert with raspberry sorbet.

The menu launches at Hollins Hall in Baildon from Monday 14th October.





beefcottage kitchen



Try some S.L.O.W food

All our River Cottage selected organic produce that we supply to the restaurant is available nationwide when you order one of our meatboxes, expertly butchered and delivered direct to your door from the farm.  We also attend Baildon Farmer’s Market on the fourth Saturday of every month or if you live locally you can pop to our farm shop on Friday or Saturday.

Do you think we need more big restaurants to adopt the Swillington Organic Farm and River Cottage way of thinking, will you be heading to Hollins Hall to try the new menu or would you like to see something similar when you stay in a hotel?

Let us know in the comments below or tweet @swillingtonfarm@hollinshall @rivercottage