Rofford Farm
Rofford Farm is situated eight miles from Oxford in the heart of South Oxfordshire’s rolling lowlands. The farmland is made up of water meadows and woods and is ideal for producing high quality livestock. The breeds we have selected for our restaurants in conjunction with our chefs have been chosen for their superior quality and flavour, pure Aberdeen Angus beef, Poll Dorset sheep and Oxford Sandy and Black pigs. In addition, the farm has an abundance of wild muntjak and roe deer.
The 300 acre farm has been developed over the years by our farm manager Simon Cannings, who singlehandedly cares for the stock and produces the winter feed of hay and silage. Simon adopts all the true free range principles for the production of our meat which importantly gives complete traceability from birth to the time it becomes one of the ingredients of our dishes!
The restaurants not only enjoy the meat supplied by the farm, but also any surplus vegetables, herbs and fruit from Rofford which can often be found on the menus of Quod Brasserie, the Old Parsonage and Gee’s Restaurant in Oxford.
Our own seasons are predictable with the Aberdeen Angus beef available from November through to the end of January. The early Poll Dorset lambs are always ready for Easter and two months beyond with free range Oxford and Sandy pigs produced in small batches throughout the year.