Bays LeapRaw milk & meat · Newcastle upon Tyne4.7 (459 reviews)Bays Leap is an organic dairy farm at Heddon on the Wall, just outside Newcastle upon Tyne, selling its own fresh organic milk since 2021. The milk goes out raw and pasteurised through the farm's dairy shop and milk and milkshake vending machines across Newcastle and Northumberland.
The farm site now holds three shops. The dairy shop sells organic raw and pasteurised milk, milkshakes and hot food to go, the butchery prepares the farm's own grass fed beef with local lamb, outdoor reared pork and British chicken, and the organic fruit and veg shop, opened in summer 2025, rounds it off with organic produce and pantry goods.Hepple EstateMeat · Morpeth5 (5 reviews)Hepple is a 4,000 acre privately owned estate in Northumberland National Park, in the Coquetdale valley near Morpeth. Since 2020 the family has moved the land from a large sheep flock, a shoot and a timber business to a managed wilding programme, keeping light grazing from cattle and ponies at the heart of it. The estate still produces a small quantity of beef, venison and wild game, and it is a Pasture for Life certified producer for its cattle. The Robson family, farming at Hepple Whitefield since 1952, run the grazing.
Visitors come for guided walks, Land Rover safaris and small group experiences led by the resident ecologist, with 80 percent of the estate open access. Hepple is also home to the Hepple Spirits distillery, where gin is made with botanicals harvested on the hill. The estate describes its move to organic and grass fed farming as part of regenerating the whole landscape, from peat bogs to heathland birds.Moss PeteralMeat · Brampton5 (3 reviews)Moss Peteral is an 1100 acre holding of moorland, meadow and mire in Northumberland National Park, a couple of miles north of Hadrian's Wall, farmed by Sue Seymour. The land carries 300 hardy Swaledale ewes with 200 of their Mule daughters, and a growing herd of White Galloway cattle, a native breed that thrives on poor grazing. The farm is a Pasture for Life certified producer, and its grazing regimes are managed to benefit the wetland habitats, including The Wou, working closely with the Wildlife Trust under a Higher Level Stewardship agreement.
The cattle are born and reared on the farm, grazing the pastures in summer and eating hay and silage made from the farm's own meadows in winter, maturing slowly to around three years before slaughter at a small Cumbrian abattoir. The beef is hung for at least three weeks, cut by a local artisan butcher, and sold in boxes from £35 to £150 to a local delivery round, with the most recent round announced for March and April 2026.
Organised lists 3 farms in Northumberland. Many do more than one thing, so among them are 3 butchers, 1 farm shop and 1 raw milk farm. 2 deliver to your door.
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Rebuilding the food system, from the farm up
