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Lots of hay, lots of calves

July and early August have seen a flurry of activity here on the farm. Lots of haymaking has ensued - round bales, small bales, big square bales - here, at North Meadow in Cricklade, and over at Elmlea Meadows at Cerney Wick. Overall we have more than we expected, and mainly managed to dodge the showers by some late night manoeuvres. The picture below shows North Meadow. North Meadow has lots of boundary stones, each of which is a scheduled ancient monument. They denote the haylots and are still used today to mark which areas different farmers cut. Our friend Phil goes around finding them and putting a cane against each so we don't hit them with the mower.... An extremely important jo

A great result!

A big thanks to all the customers that purchased beef in June and July. We donated the beef from one animal to the school for its new learning hub project, and your purchases raised a total of £1600 for Ashton Keynes School Development Trust. The build is nearly finished, and it should be open when the children return in September. There has never been a time where this extra space is more crucial, so many many thanks. PS The way its working is that Wilts Council are paying for the build but the AK School Development Trust have to pay them back for this part of the project. So far over £60,000 has been raised but there is still along way to go (another £50,000) - for more info visit https

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The Rumming family have been farming cattle on the banks of the Thames at Waterhay near Cirencester, and at Lydiard near Swindon for over 60 years.  We provide the highest possible animal welfare which together with the grass fed diet produce superior beef.

 

Our beef is hung on the bone for 3-4 weeks to give the best flavour and texture, and then expertly butchered and packed in our own on farm butchery.  You can collect the beef fresh or frozen directly from the farms. 

Contact Details

 

Chancel View, Waterhay, Leigh, Swindon, WIltshire, SN6 6QY

T: 01285 869557
e: andrewrumming@me.com

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© 2016 by Andy Rummings Beef