Over the last year we have been working hard to create a really easy ordering system for you to use when making your Pipers Farm order online.

It is a pretty incredible thing, the journey our Pipers Farm meat can take. All of our meat starts it’s life here in the South West, lovingly raised and slow grown to our high standards. We have orders for our meat coming in from far and wide, Edinburgh to Exmouth, Sidmouth to Surrey, Glastonbury to Guernsey, our little boxes have travelled to most corners of the country. It’s a lovely thing. Thinking of our meat landing in it’s new home to be enjoyed by it’s new family. I thought it might be a fun idea to follow one of our boxes on it’s journey to a very special destination…

Where oh where has the Spring sprung? It must be lurking somewhere, as it certainly hasn't appeared here at Pipers Farm. With Easter imminently upon us, it feels as though the rain has washed away the first part of the year, along with most of our network of roads in Devon. 

In 1987, Pipers Farm was born in an industrial chicken shed.

The shed on the farm that I was brought up on.  There were only 35,000 chickens in the shed, and the unit was only producing 300,000 chickens per year.

My father had started the unit in the early 1950's when he had brought the concept over from the States.  His first shed had 7,500 chickens in it and the chicken took about 14 weeks to reach to finished weight.

The Cathedral Room at The Royal Clarence was an impressive venue for dinner on Saturday night which formed part of a Devon Field Trip for 55 !st and 3rd year Oxford Brookes' students studying food, drink and culture.

We are vastly encouraged & delighted that we have been recognised as a genuine family farming business, producing food grown in Devon & Somerset of exceptional integrity as well as taste. Reading the judges comments has left us all feeling very proud & certainly it is fantastic recognitiom for the brillaint team here at Pipers Farm.

A belated Happy New Year to all our customers! After a very busy Christmas and some well-earned time off, we are very much back in the swing of things again here at the farm. The chefs are busy re-stocking all the pies and meals that sold out at Christmas and the butchers are keeping up with demand for some of the items we have on offer at the moment! Anyway, we've had some lovely emails over the last couple of weeks from happy customers and thought we'd just share a very small selection of them with you! We'll pop them all up in our testimonials section shortly.

“All the meat produce was of a very high quality. The venison melted in your mouth - all down to the cook of course!”

“The turkey was absolutely fantastic...What a bird!!! Life has not been quite the same without her.”

“I just wanted to say that the turkey and sausages and bacon that we got from you for Christmas was excellent - probably the best yet - so thanks very much. The delivery was perfect too.”

“Thank you for our Christmas order for fillet of beef, it was absolutely delicious and I cannot praise your consistently high standard enough.”

“Many thanks for the superb meat and service you give to me in Jersey. Nothing tastes like it and nobody looks after customers better.”

Salone del Gusto & Terra Madre 2012 
We have just spent a most inspiring weekend in Turin at the Salone del Gusto & Terra Madre, something that we would highly recommend to anyone interested in eating and drinking!!

Friday saw Peter & I in the classroom at Wynstream Primary School in Exeter talking to Unit 4 children about farmers growing food that is healthy, nutritious and good both for us and for the countryside around us as part of the Real Ideas Organisation programme.

Its not only the athletes that win gold! 

We are over the moon to have won four 2* Gold Awards at the 2012 Great Taste Awards. We won the accolades for our Back Bacon, Lamb Steaks, Pork Loin & Rump Steaks - making us one of the most decorated food producers in the country!

The Awards’ organiser, the Guild of Fine Food constantly refines the judging mechanics and this year was no exception. Before gold is awarded, a minimum of 20 judges must unanimously agree an entry has achieved absolute perfection. Over 350 experts including key buyers, retailers, chefs and food writers blind tasted entries to ensure they are fairly and independently assessed. Every entry starts with 25 points and marks are deducted when faults are identified and constructive feedback offers suggestions to the producers how entries could be improved.

Pipers Farm Green Back Bacon was awarded two stars, and was described by judges as “Full bodied bacon flavour, very tasty, the judges all wanted more!” and further praise for the popular Saddle Back Pork Loin “Lovely appearance, superb crackling, excellent flavour of professionally produced meat from a very good farm."