The goslings you will be pleased to hear are all surviving and thriving which is a relief to us all after so many visits from foxes this year. They are already growing tiny wing feathers and finding their swimming feet. They are highly amusing to watch as they seem to have been fitted with flippers which look too large for their legs right now.

Charlotte took us all a little by surprise yesterday and produced 14 piglets which is a record for a Berkshire sow on the farm. She spent the day looking mildly bemused and I am sure she kept on counting them as she also didn’t seem to believe what she had achieved. Becky, a younger and first time sow is also very close to farrowing, (and yes she is named after the amazing Becky who was helping us out on the farm).

Plans are well under way for our long lunch details of which are now available on the website and will be sent out also with this newsletter. We hope many of you will be able to attend our inaugural event. We carefully chose Chef Vince Velletri to create the menu and cook on the day to ensure our meat was prepared and presented at its best for your enjoyment. Those who attend will also get the opportunity to tour the farm and see how we do things up here on the farm. For more information please click on LONG LUNCH AT SBF.

For your information we are also planning a family event at the farm for the end of November which will be a family picnic day again featuring farm produce from SBF but geared more towards entertaining our little friends. This is intended to appeal to children (and older children) with animal petting and feeding and again tours of the farm-details to follow shortly.

I have also promised details of the Christmas Hams. This year we will be offering three hams; the traditional whole leg ham on the bone; a Champagne ham (partly boned shoulder ham); and an easy carve whole boned leg ham. Details of these to follow in our next newsletter and they will be posted in the online shop where they can be ordered with a deposit to secure your order.

We will be at Mt Claremont this Saturday with lots of yummy ham, bacon and chorizo and for all those patiently waiting we will be producing beef and hogget very soon.

We hope you are able to join us for the lunch on the 25th October.