Farmers Guardian’s Post

By combining an ‘old-fashioned village pub’ and an ‘un-modernised mixed livestock farm’ Didy Morgan is trying to honour the past in a fast-moving world. 🐮 Didy and her team are focused on a low-input system which relies on native breeds finished solely off grass, with all the meat produced going to the Carden Arms, the village pub she also owns. 🍻 🗣️ "This is very much a case of it being ‘from our farm to your fork'." "We do not use machines where we can help it, so we want to move away from having to use a tractor to move bales." READ MORE 🔗 https://ow.ly/Iu7U50UvUxk

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