It was super inspiring to meet the team at Perrystone Farm who manage the stock there and at the neighbouring Brockhampton Estate. The team is made up by Mark, his wife Hazel, and recent recruits, Kitty and partner James, who bring their experience of working with other progressive farm systems in Herefordshire and beyond.
They wanted to maximise the grazing potential within the beautiful Wye Valley National Landscape, so a few years ago decided to make the switch to growing Ruby Red Devons, a British traditional breed which is predominately grass fed, (coming indoors to calve in the winter, fed with fodder from the estate) and requiring almost no inputs. A recent carbon audit showed that for every KG of beef produced, 1.5 Kg of CO2e is sequestered ie, they are carbon negative. 
The Ruby Reds are joined by Ryeland sheep, a traditional Herefordshire breed which also thrives on the grass fed system, and an assortment of rare breed pigs which enjoy the woodland, and help keep the soil healthy and dynamic. The slow nature of growth with diversity of season and grasses/herbs means a more nutritious, tastier meat.
The estates are included in the Wyescapes Landscape Recovery project, which will help the estate fund linking the grazing areas, converting some of the arable land back to grassland, improving hedges and fences, and further protecting the river. The farms are regularly open for walks through Herefordshire Meadows, Herefordshire Wildlife Trust and other groups, plus are encouraging visits from local schools.
Perrystone Meats are planning to open a butchery on the A449 between Ross and Ledbury later this year, with lots of exciting plans including working with chef, Paul Franklin of Franklin’s Kitchen for a potential pop up restaurant there. Watch this space!
You can order your box or cuts directly through Kitty on the website where she also posts inspiring recipes to help you create something a little bit different.