Over the years, we’ve supplied some truly incredible London restaurants — complete with stars — places I could never afford to dine at on a farmer’s wage. After more than ten years in the farming game, it felt like the right time to evolve and make a more concerted effort to stand on our own two feet.
We want to become more independent and take a little more credit for the exceptional Pasture for Life animals we raise here at Essebeare Farm.
Direct sales are a tricky beast to juggle, especially when you’re a small organic farm, but it’s something we’ve aspired to for a long time. I’ve spent too many years feeling isolated and in the shadows, and that isolation came at a cost. What I’ve come to appreciate, though, is that one of the most wonderful things about selling food directly to real people is the connection — the conversations, the shared understanding, and the sense that what you’re doing truly matters.
This week, we were saddened to read of the death of Chef Skye Gyngell, who passed away on 22 November 2025. Skye was a pioneer of the slow food movement — the belief that food should be given time to grow, that local and sustainable ingredients matter, and that integrity should sit at the heart of what we eat. Her vision, ethos and cooking inspired countless chefs, farmers, businesses and menus over the years, and her loss will be felt deeply across the food world.
The Slow Food movement is very much on our radar, and we plan to become members next year as part of continuing that philosophy in our own small way.
If you’d like to celebrate properly slow-grown, Pasture for Life lamb, raised with care and respect, you can now buy direct from our farm. Orders are currently being taken via our shop.
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