Visit our Feral Farming project at Chapel House Farm and hear how our ancient breed animals are helping to return the land to a time of rich habitats, teeming with wildlife and fertile soils, producing the nutritious meat, milk and heritage grains and pulses of our ancestors.
Camp in our stunning flower rich meadows and buy our wilded food from the farm shop
Wild flower meadow camping at Chapel House Farm Campsite, a verdant mountain farm of meadows, ancient woodland and old hedgerows.
Pitch in one of four fields on circular pitches mown into the long flowery grassland with stunning views to the Black Mountains.
Put together a picnic from our farm shop or barbecue our rare breed meat on your fire pit.
Feral Farming's rare breed Large Black and Iron Age pigs are amazing at creating new habitats by rooting over large areas of land and feeding the soil with their dung. This allows long buried seeds to sprout, attracting insects and birds.
Meanwhile our ancient horned cattle, White Parks, are crucial for both flora and fauna to flourish. Just one cow can support half its body weight in insect life in one year through its dung. And munching on a wild mega salad of tree leaves, herbs and grasses causes even more greens to grow.
Our pork and beef is a deep, rich red colour, nutrient dense and very tasty.
Our organic heritage wheats are planted along with a diverse range of pulses and herbs creating a healthy ecosystem for the plants to grow in.
The grains are then stone-milled into tasty, nutritious flour. They boast an older gluten protein, different to modern wheat varieties, that some customers find more digestible.
The flour is available from our farm shop and also features in our sourdough bread and pie pastry. The wholesome grains are also made into delicious wholewheat pasta.
Full day foraging courses take place once a month at Chapel House Farm with local foraging guru and author, Liz Knight.
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A morning foraging with Liz is followed by a lunch made by Anita combining wild ingredients and our farm produce. In the afternoon head back out into the wilds or spend the rest of the day making drinks, tinctures or condiments to take away.
Dates for 2026:
Saturday, April 4th
Saturday, May 9th
Saturday, June 27th
Saturday, July 18th
Saturday, August 29th
Saturday, September 26th
Saturday, October 24th
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Please book through Liz's website foragefinefoods.com