At Wark Farm, we run a herd of Belted Galloway cattle and a flock of Hebridean sheep. We also have poultry, mainly geese for the Christmas market, and we produce small quantities of duck and chicken. Meat is butchered on site and I like to believe that the way we treat our animals also translates into the quality of our meat. That reputation in turn helps our sales, allowing us to invest back into developing a sustainable environment that otherwise wouldn’t have been affordable.
I’ve always been interested by the space between ecology and economy. A quarter of the farm here is under conservation ...
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