Redhill Farm Free Range Pork celebrates 20th Anniversary

Red Hill Farm Terry and Jane

Farmers Terry and Jane Tomlinson are celebrating 20 years of Redhill Farm Free Range Pork this summer. Starting from scratch selling at Farmers Markets and from a small converted outbuilding on the farm just a few miles outside of Gainsborough, Redhill Farm now boasts a purpose built farm shop, butchery and smoke house alongside its new Farm Shop in the Bail in Lincoln.

‘Looking back over the past 20 years there are some really stand out moments’ explains Jane. ‘We had great fun filming on the farm with BBC Countryfile and the moment when our Pork Pies were selected for the hampers at Lord’s Cricket 9 years ago was incredibly exciting! We have gone on to supply Wimbledon, the drivers lounge at Silverstone and many other iconic British events annually since then. The ultimate accolade however has to be winning the Great Taste Awards ‘Fine Food Oscar’ for the region in 2014.’

Born from the need to save their farm as the UK market was flooded with low quality imported meat, Jane and Terry always knew that Redhill Farm Free Range Pork needed to stand out from the crowd by doing everything to the highest standard possible and this is true now more than ever.

Jane explains ‘Our ethos is to commit the extra time, skill and expense to achieve the quality we are aiming for, from high welfare farming to our authentic hand-made produce. This remains firmly at the heart of everything we do.’

Redhill Farm Shop in the Bail
Redhill Farm Shop in the Bail, Lincoln

Looking to the future Jane and Terry have new products in the pipeline and are enjoying bringing the next generation of Tomlinson into the business with son George managing the Farm Shop in the Bail. Having started out producing free range pork, Redhill Farm now offers grass-fed beef and lamb alongside free range eggs all produced on the farm. Continental style charcuterie developed by George will soon be appearing in the Farm Shops having already been awarded a Great Taste Award of its own.

‘This anniversary is a real milestone for us. We have proven that it is possible to build a sustainable business based on quality, provenance and authenticity, without the need to cut corners or lower standards. We are proud to have received national recognition for our free range meat, for the way that we farm and for our business as a whole, however we are selective about the business we take on and continue to sell most of what we produce in person. This ensures that we remain an ethical small business valuing our customers and concentrating on quality.’

To find out more visit www.redhillfarm.com