ABOUT THE FARM
Owletts is a 220 acre farm hidden in its own beautiful private valley on the border of West and East Sussex, near Forest Row. It combines wide open pasture, small woodlands, preserved hedgerows and a traditional central farmyard, creating a perfect environment for sustainable livestock farming.
OUR PIGS
Our pigs are a Oxford Sandy and Black X Saddleback – fed on acorns and surplus market garden vegetables and fruits, topped up with nutritional feed. The result is tasty tender meat protected by a good layer of fat.
OUR COWS
Our beef comes from Simmental cows, crossed with Angus and Sussex bulls. We keep the calves suckling for nine months and rear them through to beef at 24-30 months. Carcasses are hung for a minimum of 30 days, resulting in deep red, marbled meat, rich in flavour and texture.
OUR LAMBS
Our Lamb are from Dorset Down and North Country Mule crosses, raised first on their ewes milk then grazed in open grassland or beneath grape vines. They produce succulent meat with lots of flavour – you can taste the English countryside.
The Dogs
These boys are key to the farm, and Gregory couldn’t do what he does without them. They are always by his side, and help out with working the animals and keeping him company. They’re not without their mischievous sides, but that’s all part of the fun.
CHIP
RUPERT
