Christopher, who has a degree in agricultural science, was born and grew up on the farm which he now runs. He has worked on the farm for more than thirty years.
Christopher considers his flour to be unique in Dorset. The wheat and rye used
by him are both grown and milled (i e turned into flour) on the same farm.
Consequently they are that rare phenomenon: products with zero food miles.
His cooked foods are all additive-free, with at least 90% organic ingredients including meat from his longhorn cattle. These cattle, also reared on his farm, mean that the meat used by him is low in food miles.
Christopher's products can be purchased at Purbeck Products markets and events, at Goldy's Farm shop and (especially in the case of bulk flour orders) directly from him.
Christopher has two herds of cattle. One is used for
beef production, and comprises 25 purebred Longhorn cattle including one bull.
His other herd, which takes in bull calves from organic dairy farms, produces welfare-friendly veal. These calves are fostered by cows in this suckler herd, and live outdoors with the rest of the herd for five to six months. (It is a sad fact that they are otherwise shot soon after birth or else sold at market to spend the remainder of their brief lives in veal crates.)
Christopher summarises the farming methods which produce organic meat: "Artificial fertilizers and sprays are simply not used on the land. As a result the land is under less pressure, there are fewer cattle per acre, and the land used is more extensive than in traditional farming."
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