Will and I are both first generation farmers and from a small boy Will always wanted to be a farmer but I’m sure he never imagined he would be a turkey farmer! Our turkey enterprise started as a hobby with a friend, rearing 20 turkeys for friends and family. Little did we know where that…
Over the weekend Will and I attended the UK’s very first carnivore conference at Cliff College in the very beautiful Peak District near Bakewell. We arrived on Friday evening just in time for a carnivore feast which was served up at The Bridge Inn, which was a short walk from the college. It was a…
As farmers there is simply nothing better than seeing your livestock enjoying life to the full. Last week we opened up the ‘pop holes’ and let the turkeys out into thier fields and to say they are enjoying themselves is an understatement. As naturally very inquisitive birds they were straight outside and exploring everything their…
Last week was hectic to say the least! We had our 6 month TB test following on from a cycle of 60 day testing which started last autumn after two cows were deemed to be ‘reactors’. They were then slaughtered under law and found to in fact not have TB. A total waste of life…
We have just returned to the farm from a wonderful family holiday in Germany. A trip we make each year to see our very special family friend Margaret who will turn 96 next week. Our german holidays are always filled with plenty of cycling, sausages, swimming and sunshine – except this year there was less…
We are absolutely thrilled to once again have been awarded some much coveted ‘Great Taste’ stars from the Guild of Fine Food. Often dubbed ‘The Oscars’ of the food and drink world! This year 3,500 companies entered the awards this year and between them offered 13,672 products for review. Each entry is blind tasted by…
The sun is finally shining for more than 24 hrs which means it is time to make our hay. Hay is dried grass which is then baled, we use this to feed our cattle over the winter months. To make hay you firstly have to mow the grass – think huge lawn mower on the…
We ‘hang’ our beef carcasses for 5 weeks but what does that mean and why do we do it? Hanging is the process of ageing or maturing meat by hanging the carcass. This must be conducted in a temperature controlled room with a good air flow to avoid spoilage. Our carcasses are cut into quarters…
On Thursday we will have had our turkey flock of 2024 for three weeks……Oh how they have changed in that time! We keep the turkeys in hoop shaped pens initially which means that the heat generated by the gas brooders is evenly distributed across each pen and due to the curved walls no birds can…
Did you know that we trade every Saturday at the Truro Farmer’s Market? The Market was started back in 1999 as a co-operative of local food producers encouraged by Truro City Council. The market was first held in what is now called Tinners Court and as it grew it was relocated to its present home…
On Thursday we took delivery of our day old turkey poults (poults is the turkey name for chicks!) which means the countdown to Christmas is firmly on at Treway HQ! They have quite the journey from the hatchery in Essex down to the farm in Cornwall. The birds travel brilliantly in their boxes which are…
I’m not even sure where to begin, we feel like our feet haven’t touched the ground in weeks! As a small ever growing business we have been spinning so many plates both on the farm, in the butchery, at events and of course our own family life. Occasionally some things have to give and in…
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