The Farm

How it all began

Broughton Hall Farm has been owned by the Tydeman family since 1923. It was bought by Charles Edward Tydeman when the Shrublands Estate sold off some of its tenanted land.

The family moved all the way… from the neighbouring farm! Charles’ son Alec (Sam’s grandfather) and then Alec’s boys, David (Sam’s father) and Charles, have farmed the land over the intervening years, with pig rearing taking a large amount of the work.

Farming generations

David returned from university in 1972 to work on the farm. At a time when higher welfare meat was not a countrywide priority, David prioritised the care and health of the animals above all.

In 2013, Sam (David’s son), returned home with a career as a Land Agent in full flow, and started working on the farm part time with his father. He and Emily settled in Suffolk as their daughter, Martha, was born and Emily’s career as a Land Agent in the National Trust took her to the Suffolk Coast.

The last pigs went through the farm in 2017, when the stockman, who had been working on the farm since a young boy, finally retired, aged 70.

New beginnings

When the decision to create Broughton Hall Dairy was taken in 2023, it tied in well with Sam’s ideal of a mixed farm, less reliant on intensive, commercial arable output, and his passion for regenerative farming, with low inputs and minimum tillage.

A chance discussion aside the under 8’s rugby pitch one Sunday morning led to an introduction to Scott and Jess, local sheep farmers who were at the very start of their dairying career. They were keen to send their milk locally to make a premium product. It was a match made in heaven!

So now, the older lambs graze on herbal pasture at Broughton Hall Farm whilst the milk is made at Salter’s Farm in Buxhall, just some ten minutes from Broughton Hall Farm.

Milk is supplied to Broughton Hall Dairy by Jess and Scott at Salter’s Farm and also by Jo and Rob at Meg’s Farm, just over the border in Hertfordshire.

Both the Jess and Scott and Jo and Rob hold a similar ethos that is very important to Sam and Emily. Jo and Rob were introduced to Sam at Groundswell Show, which is an event dedicated to regenerative farming, so they were bound to speak the same language. Their flock is considerably bigger than at Salter’s Farm but the principles are similar.

At both farms, the sheep are outside all year long, as far as possible. They breed outside and, where possible, they lamb outside. Jess and Scott have a flock of Llyn cross Friesland sheep and Jo and Rob have a flock of Lacaune cross New Zealand Romney sheep. Both flocks have been bred with durability, health, and hardiness in mind, as well as for good quality and abundant milk.

Each farmer keeps their lambs on their mothers for around four to six weeks to allow them to wean naturally. This has so many benefits, from low input cost to better natural health for both mother and lamb. The mothers are then encouraged to the milking parlour gently as the lambs are keen to explore the pasture outside. The milking season is naturally short, which only heightens the anticipation for the wonderful cheese that can be made from

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