Harvest time
From Field to Fork: Harvest Time on the Organic Farm There is something special about harvest time on the farm. After months of watching, waiting, nurturing and sometimes worrying about the weather, the fields finally begin to give back. The machinery is busy, the...
Popular butchery course returns in March 2027
on, skill-building day for anyone who wants to explore the art of meat preparation and cooking. 📅 When: Friday, 5th March 2027🕙 Time: 10am–4pm🎟️ Places Available: 5💷 Cost: £245 (Gift vouchers available) Whether you’re a keen home cook or simply curious, this...Life at the Turning Point: Lambing, Calving, and the Pulse of the Summer Farm
As the soft greens of a Scottish June spread across the fields and the daylight lingers long into the evening, the farm enters one of its most demanding — and awe-inspiring — times of year. Here on our organic farm, June marks the tail end of lambing and calving...
Book Your Slot Now – Butchery Course Returns this September!
After the success of our February session, we’re thrilled to announce the return of our Full-Day Butchery Course – a hands-on, skill-building day for anyone who wants to explore the art of meat preparation and cooking. 📅 When: Friday, 19th September 2025🕙 Time:...
Learn the Art of Butchery with a Hands-On Full-Day Course
Are you ready to roll up your sleeves and delve into the fascinating world of butchery? Join our Full-Day Butchery Course and master the skills to prepare and cook quality cuts of meat. Designed for all experience levels, this engaging class offers a unique...
Merry Christmas from Grierson Organic
Christmas is now upon us, and at Newmiln Farm, working overtime to get all the jobs done is part of the festive spirit. It comes with the profession, I suppose. Meat needs to be procured and packaged, orders need to be arranged and delivered, and a single last-minute...
Pastoral farming for climate friendly beef
Recent years have seen a growing scepticism towards eating meat, fuelled by knowledge of the environmental impact of intensive livestock farming. This has led to a shift towards vegetarianism and veganism in the population, and even proposals to eliminate meat from...
Cheap food – value versus cost
I’m writing again on a chicken theme largely in response to the Guardian investigation into the production practices at the 2 Sisters Food group (2SFG) in the midlands. Apart from its findings I am genuinely interested into how poultry is processed on such a...