Marshfield Organic Farm

Farmers Markets

You can meet us at:

Bath Farmers Market

, Green Park Station - Every Saturday

Bristol Farmers Market

, Corn Street - Every Wednesday

Marshfield Organic Farm has been selling its organic meat to the public since 1999 through farmers markets. We are fully organic and are registered with Organic Farmers and Growers (registration number UK 2 seen on all our labels) We find this certified Organic organisation are more in touch with real farming than other Organic organisations.

We pride ourselves on producing quality rather than quantity with emphasis on traditional British breeds. Our beef is Angus/Hereford. Our Lamb is Dorset/Jacob. Our pork is British Saddleback/Tamworth.

Our layers hens are a complete mixture producing a variety of size and coloured eggs. We hatch our table birds from eggs on the farm where they then roam the fields getting very fat as many of our customers know. Our largest chicken last year was 6 kgs. We dry pluck our birds so they are very different. We produce organic burgers and sausages using only meat and a few spices, no preservatives or additives.

It has been a pleasure to build up a relationship with the public and deliver to them our quality meat at reasonable prices. We appreciate the comments we receive and always strive to improve our service.

We produce our quality organic meat to these guidelines:

All our animals are reared in traditional ways with the greatest concern for their welfare.
Only natural foods are fed to our animals with the emphasis on home grown organic forage.
Under these natural, stress free conditions animals are healthier and the need for veterinary medicines is greatly reduced. If the need for such medicines arises, the animal only regains organic status after an extended period has elapsed.
Growth promoters are NOT allowed.
Animal Welfare conditions are ensured by providing adequate living space and bedding, with access to open pasture.
Emphasis is placed on the natural rearing of young-stock by the mother.
Transport and slaughtering are carefully monitored to ensure minimal stress.