It was a very cold, wet day in late January.
The farm was up a long muddy track. One of those sort of corrugated concrete style affairs. Down it trickled little streams of freshly fallen West Country rain. (I'd forgotten my wellies, but we'll gloss over that....)
At the top of the track was a farmhouse.
And inside it were the most extraordinary family, who gave us the warmest of welcomes.
Meeting producers is one of the greatest privileges of this job. Never more so than meeting this truly lovely family, and helping them bring their incredible produce to market.
Mary was born on the farm and went on to inherit it from her parents. With help from her husband Peter, they transitioned the farm to organic back in 2001. The benefits, both of them say, were almost instantly visible in the health of their livestock.
They’re now Pasture for Life certified, producing wonderful milk and yoghurt regeneratively on site from their 60 or so cattle, alongside the pigs and sheep that they also raise organically.
Their youngest son Jonathan – in the picture above with his dad - helps run the farm, while their oldest, Andrew, does all the butchering of their beautiful beef, pork and lamb.
If you haven’t tried their milk, you’re missing out. It’s so rich and beautifully non-homogenised – ‘like milk used to taste’, a lot of customers tell us.
And as for the triple cream – basically thick like clotted cream, but uncooked – just trust me on that one. A dollop of it on a scone with a spoonful of jam will blow your mind. There's only 4 tubs left, so you'll want to be quick.
Nick
PS - if you happen to chance upon today's Observer Food Monthly magazine, there's a lovely feature on our very own Hayden.