Bere Mill Farm Login
Farming Methods
At Bere Mill, we graze cattle and sheep on the water meadows and uplands of the River Test basin. We farm regeneratively, bale grazing the stock in winter and allowing the ground longer resting times. This helps reduce worm burdens and improve bio-diversity.
Much of the farm is under stewardship schemes and SSSI (Sites of Special Scientific Interest). We use no artificial fertiliser and wormers and antibiotics are used only when individual animals require them. Our aim is that Bere Mill should teem with insects and birds.
The cattle: a mix of Belted Galloways, Aberdeen Angus and Beef Shorthorns calve outside in April. They have been chosen for their hardiness and suitability to this landscape.
The ewes, a motley crew of Black Welsh Mountain, Romneys and Mules lamb in April. Likewise, they have been specifically chosen for their relevance to the ground we graze.
Find out more about our commitment to heritage breeds here.
On our farm intervention is kept to an absolute minimum. Stock are reared and overwintered outside. The animals graze on the unimproved pasture and hay made on the farm – a range of ‘old’ meadow grasses and associated wild flowers. Hard feed is used only where necessary and likewise, wormers and antibiotics are only used where welfare necessitates. For animals raised extensively and outside, there is little occasion for antibiotic use.
Much of our farm is a Site of Special Scientific Interest (SSSI) and our farming practices aim to ensure that wildflowers thrive, that we have a full breadth of insect and bird life, and that this will not only breed healthy livestock but produce fantastic tasting meat.
Designations
Site of Special Scientific Interest (SSSI); DEFRA Higher Level (environment) Scheme and Countryside StewardshipBelted Galloway Cattle
Short in stature, docile in nature, Belted Galloways are slow growing animals that are very hardy and can thrive in the outdoors year round. The fact that they are slow to mature means that their beef has a distinctive flavour and texture that is sought after.
Black Welsh Mountain Sheep
This breed is very hardy, requiring little intervention, and thrives on the relatively poor water meadow grazing. They take over a year to reach their final weight and so their meat is sold as hogget, which is rich in colour and has a very full bodied flavour that retains the succulence of lamb.
Suffolk Charolais Cross Sheep
These sheep are a more traditional commercial breed, being quicker to mature, and yet kept in the same way as our other animals being grazed on pasture and living outside year round. This faster growing breed can be sold for lamb, and so helps to ensure a constant supply of meat for sale.