Our first encounter with farming, before moving to Stiperden, came when Richard volunteered to work on a neighboring cattle farm, helping an elderly bachelor farmer who farmed in a very traditional way. As an introduction to the world of agriculture and animal husbandry, it was inspirational and an eye opener to life before mechanization.
We now have our own herd of Highland beef cattle; these are ideally suited to our cool damp climate and thrive on the varied grazing we can provide.
The meat from these cows is exceptional in its flavor and quality; we age the hindquarters for a minimum of three weeks to create superb steaks and roasting joints. The forequarter meat provides excellent slow cooking joints and steaks as well as good quality mince.