WELCOME The Empire Farm is a 100-acre Soil Association certified organic farm on the edge of the Blackmore Vale, just south of Wincanton in Somerset. We keep poultry, pigs and a few sheep – mostly traditional and rare breeds – and grow fruit and veg. The farm is the venue of our Farm School where a wide range of butchery and smallholder courses take place in the Coach House and Walled Garden. Here you can learn how to set up a smallholding, keep pigs and poultry, butcher a pig or lamb, pluck a pheasant or skin a deer, discover the delights of Italian charcuterie or join us for our Whole Hog Weekend. Sally and Adrian Morgan 

COURSES AT EMPIRE FARM
As usual the programme of courses is a combination of butchery and smallholding. . David Coldman is runningh the butchery courses and he is the main contact for all matters to do with butchery and charcuterie. Sally organises the smallholding courses. Bookings are now made via Eventbrite and Origin tickets. There is an button at the bottom of the course page to take you through to the bookings page.

CONGRATULATIONS TO OUR CIDER MAKING TUTOR ALAN BERRY
Alan Berry of Blackmore Vale Cider teaches our cider making course. In 2016 at British Cider Championships at the Bath and West Show, he won Supreme Cider Champion for his medium cider, beating 600 other competitors! Read more here . Alan’s cider workshops take place in October this year, dates to follow.

COMING UP

SMALLHOLDING COURSES
We have several courses for spring. The next Introduction to Smallholding takes place on Sunday 15 April 2018. There is a Living on One Acre or Less course on Good Friday 30 March and again on 20 May.

HANDS-ON BUTCHERY
Due to demand, David is running our popular hands-on pork butchery course most months. Limited to four people, each person gets a side of pork to butcher, there is a short sausage-making session and then you get to take home all the pork to fill your freezer. A great day and amazing value. Find out more here. Also coming up the fab Whole Hog Weekend, two days during which a pig is butchered and made into a wonderful array of charcuterie products (pies, pates, sausages, bacon and much more) that you get to take home. Attendance essential if you raise your own pigs!

BESPOKE DAYS AND CONSULTANCY
Can’t find the right course or none of the dates suit? Our bespoke days may be the answer. We can arrange bespoke days on most topics on a date that suits you. Prices depend on the number of people attending and the topic covered. For more details contact the office (01963 371681 / sally@empirefarm.co.uk)

BESPOKE BUTCHERY
Master butcher David Coldman offers a bespoke butchery service to local smallholders, you can even come along and watch. Make sure you get exactly what you want. Contact the office for further details.

HEN HOUSES

Our livestock housing is made from recycled plastic. Makes fighting red mite so much easier!

MEDIA
Check out our media mentions here. Sally writes regularly for Country Smallholding, her last article appeared in the Sept 2016 edition, part of a three-part series on smallholding on small plots. She also writes for Home Farmer. Sally was interviewed by Steve Yabsley for BBC Radio Somerset and Bristol in April 2016 and had a 5-minute slot on his show for a week. We were delighted to read that the Guardian named Empire Farm School in the top 5 butchery schools in the country. Our wild meats day was featured in Shooting Times in January 2015 and our butchery courses appeared in the Sunday Times in January 2016. In August 2016 our butchery courses featured in Waitrose Weekend.

KEEP UP WITH OUR NEWS
Find out more about the farm and our courses via our blog. Follow us on FaceBook

Watch our videos on our Youtube channel

Follow Sally on twitter @Sally_Morgan And finally, Sally’s new book, Living on one acre or less was published by Green Books. The book launch took place at the Edible Gardening Show (11-13 March 2016) where Sally joined the expert’s panel. She was a speaker at the Royal Welsh Show on the Smallholders’ Speakers Corner alongside Charles Dowding on Sunday 22 May 2016.