Tottingworth Farm covers 200 acres of permanent pasture and ancient woodland and supports herds of Limousin, British Blue and Galloway cattle together with a large flock of sheep. The farm was originally purchased in 1957 by Dennis and Ruby Browning and today, some 50 years later it is still in the same family, run by their granddaughter Sarah Wareham assisted by her brother Michael. What makes To
ttingworth so special is the small abattoir that is in the middle of the farm and is central to the operation. Despite competition from the large multi-national corporations, the abattoir remains a success and still operates to serve the farming community throughout the South East. More recently a full butchery operation has been added to the site, which means Tottingworth can supply its customers – be they farmers selling direct, catering, retail or wholesale customers with exactly the cuts, packaging and quantities they require. In order to meet increasing demand for locally produced meat, that can be traced to source, Sarah has been building up the wholesale and retail side of the farm business. A farm shop now means members of the public can buy their meat direct from the source, as well as a range of other local products. So whether it's Romney Marsh lamb, Sussex steaks or pork from the newly created South Downs National Park, Tottingworth can deliver meat to your door that has been raised locally, killed, hung and butchered on the farm. Food miles are kept to an absolute minimum and you can offer your customers a special product.
