Cheadle Farm: Traditional Farmhouse Meats Order From Traditional Farmhouse Meats
Interview with Ceri & Mathew Webb
In the charming Cheshire countryside, Cheadle Farm in Lower Peover, Knutsford, is a shining example of how small, sustainable farming can thrive in today’s fast-paced, commercialised world. As the holiday season draws near, this farm, nestled o the beaten track, becomes a haven for locals eager to indulge in its home-bred, well-aged meats. All those not so local customers can find them at the Traditional Farmhouse Meats stall at Liverpool's Lark Lane and other markets, Cheadle Farm’s commitment to sustainability and quality has earned it a reputation as a regional treasure, especially known for unique o erings such as home-bred beef ribs and the festive favourite, Christmas pudding beef sausages. This feature delves into the holiday preparations at Cheadle Farm, explores its sustainable farming practices, and highlights its role in the local community. A Family Tradition Rooted in Quality Founded by Ken Webb, Cheadle Farm’s traditions and high standards are now carried forward by his son, Mathew Webb, and Mathew’s wife, Ceri. To the Webbs, farming is more than just business; it represents values of sustainability, ethics, and community engagement things they cherish and share through their products. “What sets us apart is our commitment to upholding tradition while embracing modern sustainability methods.” Ceri explains,
This dedication is evident in their approach to cattle rearing. Cheadle Farm doesn’t rely on artificial growth hormones or routine antibiotics. Instead, the farm prioritises natural methods, allowing calves to spend at least six months with their mothers before they graze for another year. This approach not only ensures the cattle’s health but also contributes to the superior quality of their meat. According to a report by the UK’s Department for Environment, Food & Rural A airs (DEFRA), 67% of farmland in the UK is permanent grassland or rough grazing, ideal for raising cattle. This aligns with Cheadle Farm’s method of rotating cattle on home-grown grasslands, a sustainable practice that reduces carbon footprint while maintaining high standards in meat production. O erings to Remember Holiday preparations at Cheadle Farm start long before the first frost. “Christmas for us probably starts in August,” says Ceri. The farm begins curing its famous Gammons and organising the logistics for the holiday rush, with careful planning to meet the seasonal demand at local farmers’ markets. Their unique holiday products include home-bred beef ribs, which are aged to perfection to deliver a rich, robust flavour—a must-have for Christmas feasts. One of Cheadle Farm’s most unique holiday o erings is the Christmas pudding sausage, a festive twist that combines beef with traditional Christmas spices. “We make lots of di erent sausages, and the Christmas pudding flavour is just one of them. It’s a beef sausa ge!” Ceri shares,
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