Redhill Farm celebrates its 20th birthday
Redhill Farm Free Range Pork of Lincolnshire – Great Food Club Producer of the Year 2017/18 and 2018/19 – will celebrate its 20th anniversary this summer.
Farmers Terry and Jane Tomlinson started from scratch selling at farmers’ markets. Redhill Farm now boasts a purpose-built farm shop, butchery and smokehouse. It also runs an online shop and a brand new outlet, ‘Farm Shop in the Bail’ in Lincoln.
Memorable moments
“The past 20 years contain some stand-out moments,” says Jane. “Filming on the farm with BBC Countryfile was great fun. And we were over the moon when Lord’s Cricket Ground chose our pork pies for their hampers nine years ago! We now supply many other iconic British sporting events.
“However, the ultimate accolade is winning national awards. Great Food Club has crowned us Producer of the Year not just once, but two years in a row. We are a very small rural farming business, off the beaten track, so national recognition means a lot.”
Born from the need to save their farm as low-quality imported meat flooded the UK, Jane and Terry always knew Redhill Farm Free Range Pork would have to stand out. Therefore they do everything to the highest standard possible.
Jane explains: “Our ethos is to commit the extra time, skill and expense to achieve the quality we want, from high-welfare farming to our authentic hand-made produce. This remains at the heart of everything we do.”
The future
Looking to the future, Jane and Terry have new products in the pipeline and are enjoying bringing the next generation into the business, with son George managing the Farm Shop in the Bail. Having started out producing free-range pork, Redhill Farm now offers grass-fed beef and lamb alongside free-range eggs – all produced on the farm. Continental-style charcuterie developed by George will soon be appearing, having already been awarded a Great Taste Award of its own.
“This anniversary is a milestone for us. We have proven it’s possible to build a sustainable business based on quality, provenance and authenticity, without the need to cut corners. We are proud to have received national recognition for our free-range meat, for the way we farm and for our business as a whole. However, we are selective about the business we take on and continue to sell everything we produce ourselves. This ensures we remain an ethical small business valuing our customers and concentrating on quality.”
To find out more, visit www.redhillfarm.com.
To vote in the Great Food Club Awards 2019/20, click here.
