FARMING
From farm to fork: 24 hours at Todenham, a 900 acre family farm
Todenham Manor Farm is a 900-acre family farm in the heart of the Cotswolds. The land was once owned by Westminster Abbey and has been producing food for the local community for generations. It’s now home to an array of livestock and is known for its sustainable practices, on-site butchery and award-winning farm shop. We sat down with the farm’s owners, Becky and Alastair, and chef, Christopher Ellis, to learn how they’re farming for the future and embracing their ‘Farm-to-Fork’ practices.
BY JODIE STURGE
18 April 2025
Todenham Manor Farm. Photo by Rebecca Pearson
Todenham Manor Farm is a 900 acre family farm in the heart of the Cotswolds, close to the Gloucestershire, Oxfordshire and Warwickshire border. The land was once owned by Westminster Abbey and has been producing and providing food for the local community for generations. It’s now home to an array of livestock, their butchery and now their award winning farmshop.
Todenham believe in farming for the future and believe that exceptional meat can only come from a thriving and sustainable eco-system. They also believe in the importance of raising each animal with time and respect. All of the animals on their farm were clearly lovingly cared for and it really does show in the quality of the meat they produce from them. It’s thought that a stressed animal produces tougher meat - most of the meat they sell has travelled a matter of a few miles from being born and raised on the farm to being butchered in their in-house butchery. The meat they do however have to source in, is selected from a handful of trusted local suppliers that we have worked and built up a personal relationship with.
Todenham Manor Farm. Photos by Rebecca Pearson
To find out more about life at Todenham Farm, we spoke with owner Becky Falkingham to discuss the farms values, problems facing farming at the moment and their farm to fork practises.
What is the journey your products take from the farm to the fork?
“It’s a very short journey, sometimes just metres! Our beef, lamb and some pork are born, raised and butchered right here on the farm. We know exactly which field they grazed and which barn they wintered in. If you’re eating at Herd (our eatery that serves an elevated breakfast, lunch and from May 2nd, dinner), the meat goes straight from our fridge to the kitchen. If you’re buying from our shop, it’s just as fresh.”
How do you collaborate with local suppliers and partners to maintain a sustainable, transparent supply chain?
“We do as much as we can ourselves. For example, our van picks up Salt Pig charcuterie when we’re delivering to the Co-op in Chipping Norton. We get our vegetables from Drinkwaters, just five miles away. Our eggs come from Cacklebean, and we often collect them en route to Burford or Stow. We’re constantly trying to reduce mileage, manage our own refrigeration and ensure freshness. We also work closely with Alfonso Gelateria, another local supplier, we serve their fresh Italian gelato in cones at Herd. We prioritise relationships with suppliers who share our values and commitment to quality and ethics.”
What is the biggest issue facing farms at the moment?
“A few challenges are stacking up against farming right now. Firstly, the phasing out of single farm payments and government subsidies has significantly reduced farming income. Secondly, meat prices are rising sharply – but that's because the cost of everything is going up: fuel, feed, fertiliser, vet bills, electricity, even water... and cows drink a lot of water! The bottom line is that it's very hard to make money from farming, which is why we diversified by starting the butchery and opening the farm shop and Herd.”
Herd and the Todenham Farm Shop. Photos by Rebecca Pearson
What is most important to you as a farm?
“Three things matter to us. First, our animals—who we adore and want to have happy, healthy lives in a wonderful, safe environment. They are always well looked after with kindness and care, and this is core to who we are as a farm.
Second, people. Our customers—we want to delight them by offering excellent products at reasonable prices, keeping them coming back for more. And just as importantly, our employees. Happy employees take pride in the products they make, whether it’s a sausage or a beautiful cut of beef. Hat pride also comes through in the service they provide. Plus, it’s more fun to work with happy colleagues!
Finally, our environment. We love where we live—the farm, the land, the views, the village. We are extremely lucky, and we know that the environment we are creating makes this a wonderful place for customers to visit, colleagues to work in and us as owners to live in.”
We also spoke with Christopher Ellis, the head chef at Herd, Todenham’s new dining experience. Incredible, locally sourced food, looking out onto miles of luscious farmland.
As the chef at Herd, what drew you to working with Todenham Manor Farm?
“I’ve used their produce previously and personally for years. The meat is hand-reared and well-looked after, and it’s amazing to see its lifecycle and how it ends up on your plate. It’s sustainable from the butcher to the restaurant, which is less than 100 yards away.”
What inspired your passion for food?
“My passion for food was born from my creative mindset and ability to implement that mindset in the food world. I am motivated to create dishes that reflect that passion on the plate and have someone eat them and be delighted.”
Herd at Todenham Manor Farm. Photos by Rebecca Pearson
What makes Herd special in your eyes?
“This is my first solo venture where I’m able to showcase what I love about food: fresh seasonal ingredients presented in a simple format. It’s food you’d want to eat; it’s where chefs would want to eat.”
What’s most important to you when designing a dish?
“Showcasing the quality of fresh, locally sourced ingredients. We focus on letting natural flavours shine through. Every dish is honest, seasonal and deeply connected to the land. It’s all about celebrating the journey from farm to fork with every bite.”
Todenham Manor Farm is clearly setting the standard for the future of farming, with sustainability at its core, respect for the land and animals and a genuine passion for great food. For more details about Todenham, visit their website by clicking here.
