For orders by delivery, or for any general queries:
Telephone: 01242 673 510
By Email: lavinia.sidgwick@quinweb.net
Or collect: Rushbury Farm, Winchcombe, Cheltenham, GL54 5AE
The farm itself is all-grass and is roamed by cattle and sheep. The land lies on what was once called the 'Vallus Gordus' by the Romans, literally meaning rich valley owing to the richness of the soil and verdancy of the grass. This itself constitutes an Environmentally sensitive Area, which means grazing takes place within fields of indigenous species of grass, which supports a host of flora and fauna.
The cattle are Aberdeen Angus cross-suckler cows with a Charolais bull. Most of the calving takes place in spring, so calves can enjoy a summer within the rich grass, watched over all the time by their mother. They are weaned around Christmas and housed next to their mothers, where they're fed silage until being turned out the following summer. This part-Angus parentage allows Rushbury calves to develop readily without the need for additional, unnatural feed.
The animals are locally slaughtered and returned to our own cold store. After hanging for 3-4 weeks all joints are prepared on site (on the beef day) by Rushbury's master butcher. We consider the hanging process to be extremely important to ensure excellent flavour and texture.
Rushbury Farm Lamb is also home produced and hung for a week or 2 weeks, depending on the age of the lamb before being prepared in much the same way as the beef. For prices and cuts of lamb, see the price list.