Jody Scheckter started his organic/biodynamic farm in Hampshire to produce the best-tasting, healthiest food without compromise for himself and his family. However, when he realised as a smallholder that it meant eating beef continuously for eight weeks whenever a cow was slaughtered he decided to make the same food available to the public.

Jody explains “We want to sell our food regionally and “from the field to the fork”.

The farm’s aim is to become self-sustaining and self-sufficient