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”It’s very disappointing when we’ve worked so hard to achieve the high organic standards.”

Jim Hadwin, Mansergh Hall Farm

Jim and Wendy Hadwin

farm is to cease to be certified as organic. ”We are thoroughly disappointed since

we’ve worked so hard to achieve the high organic standards,” says Jim. ”It is difficult to understand that before these new regula- tions our management system met all requi- rements; our pigs are outside for most of the year, then when the wet winter weather dic- tates we bring them into the shelter of our straw lined barns where they have plenty of room to run about and display natural be- haviour. The new regulations mean pigs have to be outside all year, which on our clay soils is not possible. We’ve consulted with a vet and we’ve come to the conclusion that this is against animal welfare. Also, our fragile top- soil and soil structure would be damaged.” This may mean the farm will no longer be licensed under the Soil Association. Ho-

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wever, it doesn’t mean farming practices at Mansergh Hall will change. ”We will conti- nue to use techniques that minimize damage to the environment and local wildlife,” says Jim. ”Our animals are largely fed on our own grass, either on pasture or as silage, but when they are fed concentrates these will always be GM-free. In terms of housing we will do what we have done for over a hundred years; our animals will continue to graze the pas- tures of Mansergh Hall for most of the year and then have the shelter of our barns in the wet winter months.”

Getting the meat locally

There are a number of local restaurants, including the Langdale Chase, The Regent and The Traddock who serve meat from Mansergh Hall. The family sells the meat

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