UNITED KINGDOM-AN ORGANIC FARM IN DEVON.
RUNNING an organic farm in Devon could not be much further removed from being a successful businessman in London.
However, when Mark Bury, 50, took early retirement from his hectic schedule in the capital more than 10 years ago, he followed his lifelong agricultural dream. He has now been running Eversfield Organic Farm, based in the small village of Bratton Clovelly, near Okehampton, for nine years.
With over 850 acres producing Aberdeen Angus beef, lamb, pork, eggs, garden vegetables, Christmas geese and turkey, Eversfield Organic is one of the biggest and most successful farms of its kind. It has won a host of Taste of the West awards, with its most recent being South West Online Retailer of the Year 2008.
But Mark admits the journey over the years has not been easy.
"The farm needed a lot of work when I bought it," he said. "Most people thought I was mad to take it on in the first place, but I felt so strongly about farming in an environmentally-friendly way that I just had to give it a go.
"It had been run as a grass fodder business for many years and consequently the land had been intensively farmed using heavy chemicals and pesticides. These methods had left the soil in need of rest, recuperation and regeneration. There was little goodness left for grazing livestock."
Mark and his team began work, under the Countryside Stewardship Scheme, on a long-term programme to restore the traditional landscape.
The tasks undertaken included replanting old orchards, re-establishing miles of hedgerow, clearing the woods of their scrubby undergrowth and planting 30,000 new trees.
Mark said: "I always think of the river that runs through the farm as a fitting benchmark for the change that took place here.
"Over the years, a lot of fertiliser had been put onto the soil, so the water had to be fully flushed out. "But now the difference is unbelievable. We actually get salmon swimming in it."
Mark eventually received full organic status from the Soil Association in 2004.
The farm is now home to 400 Aberdeen Angus cows, which come from a unique herd.
Mark said: "These cattle are special because I had 18 of the original 32 maters. I even have customers in Scotland telling me that my beef is better than the beef they get up there."
There are 400 sheep born and reared on the farm from a flock of mixed sheep comprising Romney Marsh and Suffolk-cross Mules .
Mark’s herd of 140 pigs originate from a group that he rescued from a pig farmer who was giving up on farming altogether. They were all destined for slaughter.
Thankfully, Mark has never looked back on his risky gamble and now the pig herd is well and truly established. Mark said: "We have a breeding group of sows and one very happy, albeit busy, boar.
"Our pigs live outdoors in large, fenced-off meadows, and they are allowed to forage naturally and root about for grubs and plants.
"We supplement their diet with organic feed and they have large pig arc shelters to protect them from the sun, wind and rain.
"As a result of their good treatment, our bacon and sausages are unbelievably tasty."
Mark feeds all his animals on a similar principle. He said: "With my meat you know that it has not been bombarded with medication.
"My animals have plenty of space to run around in and I know they are happy. When it’s time for them to go you know they have had a good life."
Mark employs 12 full-time staff to help him run his farming empire. He said: "We breed, raise and butcher our own meat. Even the packaging and delivery is handled right here on the farm.
"All of our meat is well hung to improve the flavour. Our beef hangs for the maximum 21 days."
The majority of the produce is sold as meat boxes online. Mark said: "We deliver direct to the customers all over the UK and we even stock some top restaurants in London."
Mark also has a stall at Tavistock farmers’ market, which he visits every Saturday. He said: "It’s a part a of the job which I really enjoy. I love getting to meet the customers and it is important for our local trade."
Despite having conquered the organic food producer market, Mark has bigger plans for Eversfield Farm. He has already ventured into the hospitality sector with Eversfield Lodge, a four-star, luxury bed and breakfast, with self-catering accommodation.
He said: "To join this business I am just launching some on-site conference buildings made in beautiful old stone.
"The idea is for companies to hold business meetings in the countryside, where their creative juices can really flow, rather than in stuffy hotels. The properties are near some lakes so people can go fishing or walking in their spare time."
As if this is not enough, Mark has recently opened an on-site restaurant.. He said: "At the moment we are only open on a Friday and Saturday night, but we have already had lots of table bookings.
"Our chef uses all our own ingredients and cooks wholesome, organic dishes."
Details: 01837 871400
