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The concept of slow farming and slow food are, at their core, the antithesis of the over-processed fast food we as a nation – and world - have become increasingly accustomed to. Every penny spent with us supports small-scale regenerative meat and egg production, alongside British makers and heritage craftspeople.

The Slow Farming Company is very much a family business, with generations four, five and six (still in training!) currently living on the farm and at its core is Rob. He has lived on the farm for his whole life and has been at the forefront of the move to regenerative farming, driven by a conviction that there must be a better way to produce his meat and eggs, without ruining the land for future generations. Ed moved to the farm, with his mother Sally and brother Charlie, when he was eight and found himself in heaven. He has been working alongside Rob ever since. Ed’s wife, Camilla, and Charlie have recently launched an e-commerce website for the business, selling meat produced on the farm, alongside carefully curated homewares.

For the family, the way they farm and manage their animals is all about producing good food that nourishes people, as well as the land that grew it. The nutritional benefits of this kind of food are hard to argue with. Pasture-reared beef and eggs from chickens raised on pasture are lower in cholesterol, higher in omega 3 fatty acids and higher in heart disease-fighting antioxidant vitamins like vitamin E. It’s also better for the animals, as they are truly free-range.