ABOUT US
We farm over several different locations and we have cattle during the summer on various nature reserves in and around London.
Please feel free to like and follow us on our social media @whitbysfamilyfarm and we try to post regularly so you the consumer can see what’s happening on our farm throughout the year.
WHAT WE DO
We produce the most ethically reared farm produce. Our cattle you can find grazing various conservation sites in and around London. Whilst our flock graze the grass leys and cover crops which are used on our arable land.
OUR GOAL
Is to provide our customers the best possible service to back up the best quality produce.
ABOUT PETE
Having grown up on his family farm, farming has always been his passion. Since he was young he wanted to create his own beef herd on the farm which was then a Jersey Dairy farm. When he was back from school you would find him helping this uncle finish off the milking routine, then head out on the farm with his working springer spaniel, where now he has several dogs all that he trains himself.
Having finished school he then went to university and studied agriculture for 3 years at The Royal Agricultural University. Having completed his third and final year at university he decided to head back to the family farm. This was short lived as he was soon asked to work full time at The Royal Farms Windsor, this position was as a stockman looking after a variety of different farm animals.
Whilst starting this full time position knowing his dream was to still end up running the family farm, he has stayed in control of the beef herd at Rowley Farm allowing him to grow the Rowley Sussex herd. With knowing margins are tight with selling our cattle through markets which is the conventional way. He decided to start selling the quality produce himself direct to friends and family. This then grew as word of mouth was the best advert, and he started to have more and more regular customers. This then led into 2021 where he had planned to start his little pop up shops, where he could open to the public through his little retail outlet. he could open this whenever he had meat available to sell which had been approximately once a month.
Now opening regularly every other weekend he can now produce more home produced products, where he feels the most satisfaction knowing that he can help the local communities by providing them with some of the best meats around.