we've got meat here for a coupl of years now; it's a treat even to drive along the beautiful farm road across Cleeve Hill. It gets better when you arrive at Rushbury farm itself, step over reclining sheepdogs in the yard and enter the farm shop. There is a butcher in the back room, which is very seful if you want any special cuts or specialised advice . The meat itself is wonderful - and living in the Cotswolds, we have no shortage of good local meat and have got used to quality. We've purchased beef, lamb and mutton. We recently ordered half a sheep; Peter told us that we could have it three/four weeks later as he had a particular shep in mind.Then, later, he rang us to ask if we would mind having a hogget rather than mutton because the original sheep had had a bad leg and hadn't been able to feed properly in tme "and so wouldn't be good enough." That is serice.

Pete & Lavinia Sidgwick have been farming at Rushbury House Farm, close to Cheltenham, for over 25 years. In response to increasing concern over farm produce not being available locally, and other environmental issues, the Sidgwicks have sold their lamb and beef directly to the public from the farm since 2002. Rushbury Farm hold "Meat Cutting Days" once a month when fresh meat can be collected direct from the farm - only about 5 miles from Cheltenham, on Cleeve Hill, near the Cleeve Hill Golf Club. Clients are alerted of the meat cutting days by a road sign showing the next date, and by email approx. 2 weeks in advance.

The breeds used are grass fed Aberdeen Angus cross beef, and Suffolk cross lamb from the Cotswold hills. Beef is hung for four weeks & lamb for one/two weeks. Occasionally there is some superb mutton available as well. Meat can be collected fresh or frozen.

The stock spend their whole lives on the farm, and a combination of breed type and good husbandry - no antibiotics, growth producers or hormones - guarantee Rushbury meat is of the highest quality.

What I like in particular is that can specify exactly which cut of meat I want, which is fun because I like to buy the more obscure and lesser known cuts such as feather steaks, skirt, brisket, and lambs breast and shanks. I “process” the meat myself at home after collection, and produce stews, casseroles, curries, burgers and kofta's which are often portioned and frozen to compliment the poor diet of my student sons!
It is fun to collect meat direct from the farm, as there are always a few customers around to have a chat with about food, and Pete and Lavinia are passionate about ethical farming and environmental issues, and it is all a bit more personal than buying from a village butcher or supermarket.