Our Story
Matthew and Paula are the husband-and-wife team behind the farm, bringing back a traditional, low-input approach to farming in Grove. Matthew, a third-generation farmer turned skilled butcher, has deep roots in the land his grandfather first worked with heavy horses in the 1940s. Paula, formerly a mental health nurse, has always been passionate about animals, nature, and wholesome food—making farm life a natural fit.
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Together, they farm using regenerative, sustainable methods that work with nature rather than against it. Their animals are raised on diverse herbal leys—rich pastures of grasses, legumes, and herbs that nourish both the livestock and the soil. Pigs are used to turn the soil, and machinery use is kept to a minimum, protecting the land and supporting biodiversity. Their commitment to avoiding chemical inputs wherever possible means healthier animals, better meat, and a farm where wildlife thrives.​
Since opening the farm shop in 2022, Matthew and Paula have proudly offered their own grass-fed beef and lamb, free-range pork, handmade sausages, traditionally dry-cured bacon, and a carefully curated selection of local, organic, and homemade products. Every cut, pie, and jar reflects their values and tells the story of their land and livestock.
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Adding a sweet touch to the farm shop is Evie, Paula’s daughter, who bakes all the homemade cakes. Her creativity and passion for baking bring warmth and personality to the shop—there’s always something fresh and tempting to enjoy.