Our vision is to enhance the lives of our customers, people, farm and planet through sustainable organic food.

To help achieve that, this spring we spoke to hundreds of our customers to make sure our business develops in a way that works for you.

Thank you to those that shared your feedback, we couldn’t get back to everyone individually, but we did analyse the key trends and we’re in the process of making some big changes to the way we operate.

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Thank you to our customers and supporters who overwhelmingly supported our recent planning application to change the use of a barn on our farm yard, allowing us to look after cattle in adverse weather and to bring them home when the RSPB’s St. Aidan’s grassland needs to be left free for ground-nesting birds.

As an update for you, the farm was represented by Acorus Rural Property Services at a recent planning meeting where councillors voted to give temporary planning permission alongside monitoring after an objector played a recording of cows mooing in a field near his house.

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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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