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, join us for our Whole Hog Weekend or come on our 3-day butchery and smallholding courses.

Sally and Adrian Morgan

Alan Berry of Blackmore Vale Cider teaches our cider making course. At this year’s British Cider Championships at the Bath and West Show, he won Supreme Cider Champion for his medium cider, beating 600 other competitors – we’re very proud of you Alan! Read more here . There are a couple of places left on his half day course in October.

Probably our favourite course of the year with lots to make and even more to sample! This course looks at the butchery, Italian style, of half a pig, and the preparation of well known products – coppa, pancetta, lomo, lardo and prosciutto plus some spicy Italian sausage. We will also have a session of how to use these meats and a selection for tasting at lunch. The next date is 3 September and you can book here.

We have another smallholder day coming up, Sally’s Living on an acre or less course on the 15 October.

Coming up in November an opportunity to cover the butchery of all the main meats starting with a game day, then lamb, two days of pork and a final day of beef. You can come for all five days or pick and choose the days that suit. Our beef fore-quarter day is new and an ideal opportunity to work on Dexter beef.

Can’t find the right course or none of the dates suit? Then, 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)

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.


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

Check out our media mentions here. Sally writes regularly for Country Smallholding, her last article appeared in the July 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 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.


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 has just been published by Green Books. The book launch took place at the Edible Gardening Show (11-13 March) 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.