Speciality Food Magazine - May 2025

N estled in rural North Shropshire lies Fordhall Organic Farm, the UK’s first community-owned farm that offers food lovers from near and far an opportunity to connect with the land which supplies a rich menu of food to relish. Low impact organic farming has been the name of the game on the site for 70 years, and the land is shared by pasture-fed cattle, sheep and pigs as well as the local community; in 2006 the farmwas saved from industrial development by siblings Ben and Charlotte Hollins and a community of 8,000 supporters, now formalised as a charitable community benefit society under the name Fordhall Community Land Initiative (FCLI). “In the space of three or four months they raised £800,000 in non-profit shares,” begins James Martin, farm shop manager. Testament to the “wholesomeness” of the unique mission, this audience stretched across the UK and beyond to countries overseas; food lovers techniques. Our customers engage wholeheartedly with what we do; they want to buy produce directly from the farmer, and while they’re here they look around the farm and see the animals. It’s all natural, and we’re very honest with them.” Learning together Education is key to the Fordhall Farmmission, and landlord, the FCLI, take this responsibility seriously. From hosting children from urban environments who have never visited a farm to bringing members of the local community who are looking for companionship together, everyone is welcome to experience the Fordhall Farmway of life. Whilst visitors are on the farm there are also a number of free walks available for the public to enjoy and a café. Responsible farming The team’s passion for doing things properly is huge, starting with being Pasture For Life registered. “We’re resolutely nose-to-tail,” says James, “and we communicate this with our customers to explain why we don’t have infinite numbers of popular cuts.” Indeed, less well-known cuts of meat are an important part of Fordhall Farm’s butchery offering in order to make full use of the animals farmed – and to treat themwith the respect they are due. Fordhall Farm Shop also have their own onsite bakery, preparing handmade sausage rolls, pork pies, family pies and pasties for customers and for their catering sister company who supply large- scale events across the country. Naturally these are made using their own meat from the farm and local suppliers. This means there is full traceability across every product they make, and it also helps ensure nothing is wasted from the butchery. Beyond butchery, Fordhall Farm sells a variety of local and organic items. “Not everything in our range is organic, but if a product has been made locally we know that it’s produced with as much care as we put into our range,” says James. “Our cattle and sheep are certified Organic, however the abattoir we use isn’t because that would mean our animals need to travel excessive distances. To avoid the stress on our animals we chose to use a local and trusted abattoir. The downside is that we can’t get Organic certification for the beef and lamb products, but we’d rather support a local business and our animals, putting their welfare first”. Hard work, rewarded The team’s efforts were recognised at the Farm Shop & Deli Awards 2025, where they won the title of Best Online Business. “We’re so proud to have won. We put a lot of time, money and energy into making our website represent what we do on the farm and we’re delighted that it has paid off.” As well as being proud custodians of this national and highly recognised award, Fordhall Organic Farm relishes the role that it plays in its customers’ lives; for example, shoppers proudly share photos of their culinary creations. Run with care and compassion, Fordhall Organic Farm truly offers a taste of how things can be done for the better. IN PARTNERSHIP WITH FARM SHOP FOCUS specialityfoodmagazine.com 14 A natural passion for doing things properly drives this award-winning business FORDHALL FARM Our customers engage wholeheartedly with what we do; they want to buy produce directly from the farmer, and while they’re here they look around the farmand see the animals. It’s all very natural, and we’re very honest with them. across the world were keen to get involved in an initiative that benefited both the land and its people. Organic growth From pioneering – but humble – beginnings (prior to the project the land had been organically farmed by Arthur Hollins, Ben and Charlotte’s Dad, an approach that was far ahead of its time), the business has “come on leaps and bounds,” says James. “Arthur was one of the first organic farmers in the country and we still follow a lot of the traditional farming techniques he used, but we’ve grown to incorporate a farm shop which champions produce from the farm and a catering business, headed up by Ben as tenant farmer of the charity initiative, which is run by Charlotte. “The Community shareholders care about the land and our people,” continues James. “And it helps that in many ways British consumers have come full circle in their appreciation of traditional farming RIB-EYE STEAKS Taken from pasture fed cattle fed only on a diet of grass and hay. shop.fordhallfarm.com HANDMADE STEAK PIE Made using generous chunks of slow cooked pasture fed beef. Cooked in a rich gravy and filled into handmade butter pastry. shop.fordhallfarm.com FORDHALL FARMHONEY Jar of clear honey supplied by the farm beekeeper Andrew, with the bees located less than 200 metres from the farm shop. shop.fordhallfarm.com LAMB SHOULDER – BONED & ROLLED Pasture for life certified lamb reared on the farm. shop.fordhallfarm.com BEST SELLERS