We love pigs. They are clever, funny, all different, affectionate, and most importantly have infinite uses in the kitchen. We keep rare-breeds as they are suited to being reared outdoors. They are hardy, good mothers, and although slower growing, the end product bears no resemblance to the flabby insipid pork that has made its home on our supermarket shelves; it's delicious.

At the moment we have Berkshire pigs, which are lot easier to look after than their tamworth and iron-age predecessors, who were masterful escape artists. They spend their whole life outside, in the woods and fields foraging and rooting for extra tasty morsels. From this top quality pork we make our own sausages, bacon, air-dried ham, which can all be sampled during your stay. We cook a lot of shoulders for groups of 10 or more. We slowly roast them for at least 12 hours until they flake off the bone.

For our weddings and parties, we use our pigs and sheep for spit roasts.