lour," Hassell adds. "We've won a number of
awards for our beef, which is served in sev-
eral top London restaurants."
The farm's Southdown lambs, meanwhile,
are bred purely for their meat, while the
free-range pigs are a mixture of two tra-
ditional breeds: Gloucester Old Spots and
Saddlebacks, which are crossed with the
Large White breed of boar. The lamb and
pork have also won awards for their cuts.
"Home Farm processes three cows, 12 pigs
and 25 lambs every week," says Hassell.
The man helping the process along is qual-
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as respected in his own trade, and helped
to set up the farm's in-house butchery in
2014. Hearn follows traditional methods,
which he says are being lost due to the rise
of supermarkets, which only sell the more
popular cuts. "We employ four butchers and
process all of the meat that comes from the
estate," he says. "As well as the prime and
more unusual cuts, we make burgers, sau-
sages and bacon, which we often sell at our
events. We also provide the estate's other
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The last piece of this foodie jigsaw is ex-
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his culinary skills in London, most notably
under three Michelin-starred chef Mar-
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Goodwood produce while working at pri-
vate member's club Alfred Dunhill, which
later led to a job opportunity.
Bunn wanted to introduce a weekly meet-
ing with his onsite suppliers, which proved
