Forage Farm Shop & Kitchen is located on Penllyn Estate, which has been farmed by the Homfray family since 1846.

Today, the Estate is home to a diverse range of businesses, but agriculture remains at its core. Feed wheat, oil seed rape, maize and vegetables form the bulk of the crops grown, while the livestock operation focuses on the rearing of cattle, sheep and pigs. There is also a large brood of free-range chickens that supplies the shop and kitchen with eggs. Sustainable farming practices are embraced where possible, and the Estate has planted more than 50,000 trees since 1990. Approximately 10% of the farm
is woodland.

THERE ARE THREE THINGS AT THE HEART OF ALL WE DO:

• QUALITY–  All of the products sold in our shop, and the food served in our restaurant, are of the highest quality. Fresh produce is locally-sourced and seasonal. The beef, lamb and pork on our butcher’s counter comes from Penllyn Estate, as do the eggs and the rapeseed oils. While we will not compromise on quality, we strive to stock as much Welsh produce as possible, with over 70% of the goods sold in our shop originating in Wales.

• COMMUNITY – We are passionate about our local community, and proud of our roots. We work with local artisan suppliers and love getting to know them and their businesses.  We want our customers to feel part of the Forage story and proud of their local farm shop, hence our slogan ‘Eat Well, Eat Welsh’.
  
  
• SUSTAINABILITY – From using best farming practices to limiting food miles, we are striving to reduce our carbon footprint. Our crops are sown using a direct drill, which helps to keep carbon locked in the soil while improving organic matter content. Our animals are reared outdoors for six months of the year during the spring and summer, and are slaughtered at a family-run abattoir a short distance away in Maesteg. The journey from farm to fork could not be any shorter, and that is reflected in the quality and taste of the meat.