Richard Gladwin talks Farm-to-Fork on BBC News

The Future is in Mixed Farming

Gregory Gladwin hand rears his cattle and supplies his delicious beef to our restaurants and at the vineyard cellar door. But now he combines his livestock farming with vineyard, wine making, wild flowers and specialist veg growing.

The Sustainable Restaurant Association declares that good farmers need to diversify their activities to have less environmental impact  – mixed framing. When Gregory sends a single cow to slaughter this produces 325kg of meat. The primal cuts sell individually but there is also masses of minced beef – we estimate 840 portions. With our sharing concept, that’s over 1000 people enjoying food from a single cow in our restaurants. Oliver Gladwin has created an amazing Beef Haché dish celebrating the sustainability of small scale farm-to-table cooking and how we can all enjoy it without a guilty conscience.

Richard Gladwin was a recent guest on BBC 1 Breakfast News talking about just this – our Farm-to-Fork restaurants and mixed farming business. The Gladwin Brothers want to have a positive environmental impact and are conscious that the future of Farm-to-Fork dining is to eat more veg and better meat.
See a recording of Richard’s interview here →