Welcome to New Barn Farm

We are a smallholding in the small old fashioned Essex village of West Hanningfield.

The Farm

Along with some chickens and ducks, we have a small herd of Dexter Cattle, Gloucester Old Spot Pigs and our newest venture, sheep, most of which are Texel crosses.  All of our livestock is reared in the traditional way.

Our Animals

We try to give our animals the best life they can have, using natural feed wherever possible and ensuring that any other feed is GM and anitbiotic free.  This diet is supplimented by other vegetables and apples.

Our Produce

We like to think that as our animals are well cared for and treated individually, this is reflected in the quality of the produce.

The Dexters produce high quality beef, with good marbling and excellant flavour with the cuts and joints being on a small scale.  We also have a limited supply of Hereford beef which produce larger cuts but still with excellent flavour.  This was an experiment for us as we purchased the Herefords to use up excess Haylage but as we have lost our supply this year, we have decided that going to only produce the Dexters.

The Gloucester Old Spot Pigs produce "old fashioned" pork with fantastic flavour and brilliant crackling.  The bacon and gammons are also full of flavour and our local butcher who does our smoking and curing uses the traditional method.

The chickens and ducks produce excellent tasting eggs and we also have freerange table birds which actually are full of flavour unlike some of the chickens that you can buy in the supermarkets.

Our newest venture, is our recent purchase of the Texel Crossed sheep.  We have decided to keep our lambs for a longer period and to sell them as Hoggets as they have a far superior flavour than lamb and can be cooked the same way.

Our hay, haylage and straw are either cut from our own fields or other fields in the local neighbourhood and are kept as weed free as possible as we not only use it to feed our own herds but also for our two horses.   

Food Miles

Our animals are sent to a small local abbatoir and are delivered from there direct to one of two local butchers that we use for our butchering and curing.  As well as cutting down on the food miles we are also supporting our local businesses.