Healthy, Vibrant Ecosystems
Regenerative farming revolutionises how we produce food whilst also creating an environment in which mother earth can thrive.
These methods kickstart natural systems, which then builds the health of our planet from the ground up.
We fix soil health and soil biology through massive diversity in trees, hedges and pastures.
These high levels of biodiversity and varied habitats make ecosystems in which many species can exist in harmony.
Each species fulfils a role in an ecosystem so the more species the more the ecosystem thrives, like workers in an economy.
We all want to live in a world nature surrounded by nature and in harmony with our planet. Regenerative farming offers a groundbreaking solution to do just that.
Climate Change Prevention and Resilience
Repairing soil health globally is one if the biggest levers we have to stop climate change and create a resilient future.
Mob grazing practices deposit huge amounts of carbon, deep into the soil, massively beneficial for fighting global warming.
This additional carbon in the soil also absorbs huge amounts of rain water and stores it safely.
This means less impact from flooding when it rains and less issues with drought when it doesn’t.
Healthier Meat, More Nutrients
Rearing livestock slowly on diverse pastures means we produce far healthier more natural meat.
This meat contains far more nutrients and is much better for our overall bodily health.
A diverse diet gives our animals far greater health themselves and require less worming, antibiotics and other drugs that are harmful for us to eat.
The regenerative methods we use also mean we can limit the use of fertilisers and pesticides as healthy soils create balanced ecosystems with fewer harmful pests.
Through this we can limit the impact of bad food on our wellness and help resolve the crisis with our health.
Next Level Flavour
The way we farm not only is healthier but produces much more natural and deep taste that cannot be compared to conventional farming.
The rich, varied diet our livestock live off slowly build these layers of wonderful flavours in our meat.
Time builds the flavour of our produce in a way nothing else can.
Our meat is basically aged on the farm. This results in a darker more intense colour and texture to our meat.
We further develop this flavour in our butchery.
We slowly build extraordinarily complex flavours through dry ageing. Ageing our beef for 28 days and, unusually, even our lamb and pork for 10 days.
