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Our Farm

From farm to fork – sustainable food production at its best

Farm activities

We have a lot of animals to feed at Cedarbarn! Over the winter, when grass is not so plentiful in the fields, we feed our cattle and sheep on silage. This is produced from grass we grow on site which is cut and baled from May to July, then stored for use during the winter months. The grass is chopped very finely and well packed with as little air inside it as possible so that it keeps well. By doing this, farmers Karl, David and Sam can ensure that our cattle and sheep are grass-fed all year round.

Grass-fed animals grow more slowly than more commercially-reared herds, but this means that they develop a more even distribution of fat, so that their meat cooks and tastes far better than animals that put on weight more quickly. It's the main reason our meat is of such high quality.

Lambing

Lambing time is probably our busiest period of the year on the farm, and our beautiful Abermax Cross lambs are born mid-March and lambing season lasts for two to three weeks - tiring but happy work! We source our early spring lamb from local farmers to ensure that there's lovely home and locally reared lamb available for you all year round.

We have 70 Suffolk Cross ewes that are crossed with an Abermax Tup to produce lambs for our own butchery and for the café.

Calving

We are very proud of our flagship herd of cattle, which has been certified by the Aberdeen Angus society. Karl has been rearing this breed in the traditional way for many years now, and we continue to choose them simply because they consistently produce the very best quality beef.

Our calving season takes place from December right through to May and it's a very special time for us. Our cattle are all grass fed and outdoor reared, so have a happy life here on the farm, which is very important to us. Our prime beef is probably our most popular product, whether it's bought in the shop to cook at home or enjoyed in the café.

We have integrated our herd with our farming neighbour, David and his son, Sam so that we can keep up with demand for our flagship beef.

Planting

At Cedarbarn we have eight acres of soft fruits, five acres of brassicas and three acres of root crops, so there's always something to plant or harvest! Every January, we plan a growing diary for the year ahead to establish what we're doing and when. Then from March onwards we plant crops every two weeks until the end of July, so there's always seasonal fresh fruit and vegetables available to sell in the shop or use in the café and herbs from the kitchen garden that the chefs pick fresh daily.

We generally plant varieties of seed that are recommended by the Agricultural Development and Advisory Service (ADAS). By doing this we can ensure that our crops yield well and are of high quality. We also match crops to the types of soil we have on the farm; for example, we plant brassicas such as cabbage, cauliflower and broccoli in our heavier soil and root crops, peas and beans in lighter land and let nature work her magic.

Pick Your Own

The produce in the shop and on the menu in the café follows the farming year, from asparagus in the spring through strawberries, raspberries, plums, apples and rhubarb to pumpkins in the autumn.
Find out more about our PYO
Asparagus is one of our specialities here at Cedarbarn and is much sought-after by our customers!

In 2010, we were honoured to be asked to provide some asparagus for the Queen's lunch on her visit to Scarborough. Apparently, Her Majesty is a big fan of asparagus! When it's in season during May and June we love to use asparagus in the café in soups, quiches and on the specials board. It's a great gourmet treat that tastes even better when it's fresh out of our ground. Asparagus is also available to buy in bundles from our shop, and many customers take it away to enjoy at home.

Come and discover the fabulous taste of freshly-picked fruit and vegetables!