Robert and Hugo at Hancock’s Meadow Farm

50 acre family run farm in the heart of Herefordshire, making artisan raw yews milk cheese.

A flock of milking yews run alongside a flock of Shropshire sheep grazing long established Hereford orchards.

As part of the sustainability strategy, they keep bee hives to help pollinate the orchards and encourage natural habitats along the river bank. There are also a few rare breed Berkshire pigs who are fed the whey from the cheese making and apple pomace from the cider making and ensuring an efficient use for what would otherwise be wasted.

Grazing the orchards