In 2014 Tim and Helen Verey started a new venture rearing Oxford Sandy and Black pigs for meat. At the end of last year, an on-farm unit was set up, with their brother-in-law Big Dave, to enable the production of homemade sausages on site.
An insight into
OUR HISTORY
Family + Farm
The Verey family have been farming at Manor Farm, Bourton for four generations. David and Ann Verey have been breeding Suffolk and Charolais lambs, for the markets, for the past 30 years, in addition to breeding and fattening Aberdeen Angus cattle for supply to one of the national supermarkets.
2014
2016
In November 2016 we started to sell meat directly from The Farm and alongside this, we set up The Larder Café. Having The Butchery and The Larder Café running alongside they work to complement each other by having more opportunity to use and sell the meat we produce from The Farm.
2016
2018
October the 10th 2018 is 100 years since The Farm was brought by John Verey at an auction in Banbury and to mark this, we will set out our vision for the farm for the next decades to come. With challenges of the environment, public perception, food production within the global market there are many hurdles along the way, but with the possibility of finding the right market for what we produce and showing the public our commitment to making a better local environment for nature and people there is a strong chance of still being a farm here for the next 100 years!
MANOR FARM BOURTON
Established in 1774.
Check out
OUR SERVICES
THE FARM
Food Production
The Environment
Animal Welfare
THE LARDER CAFÉ
Farm to Fork
Seasonal
Local Community
THE BUTCHERY
Food Processing
Public Awareness
Waste Reduction
Food Miles
CAKE-AWAY
Delicious homemade cakes baked to order!
OPEN AIR FOODS
Providing seasonal, simple, and delicious food for your special occasion.
We’re passionate about
THE ENVIRONMENT
Over the past 5 years, we have been restoring and re-planting hedgerows. We are double fencing ditches to give larger wildlife corridors free from animals grazing and lessening the animal waste from entering watercourses. We are starting to plant more trees around the fields, with more leaning towards agroforestry type of farming over the years to come.
Through The Butchery and The Larder Café, we are growing a customer base for what we produce on The Farm. We hope these will be a sustainable side of the farming business, so we can keep putting more back into improving the local environment and giving people who are interested a chance to be up close to and find out how and where the food in this country is produced.
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