A FARM near St Austell is reporting a surge in demand for its meat, believing more and more consumers are turning their backs on ultra-processed food.

Treway Farm, at Coombe, practises sustainable farming, rearing 100 per cent grass-fed shorthorn beef cattle and turkeys.

Run by husband and wife Will and Kate Martin, the farm has seen sales of its meat increase by nearly a third.

Treway Farm, which took the Farming of the Future title in the recent inaugural Great Cornish Food Awards, is recognised for its holistic cattle grazing principles that help to regenerate and enrich the soil.

Will and Kate have planted trees and herbal leys which have increased the diversity of species in the pastures, benefitting the health of their cattle and the environment.

The livestock are reared slowly and naturally to full maturity, and the meat is well hung.

To keep up with the demand, Treway Farm is now working with local beef, lamb and pig farmers who share its commitment to pasture-fed animals and the craft of butchery.

Kate said: “We’re working hard to keep up with a surge in orders for our pasture-fed meat. I think more and more consumers are turning their backs on ultra-processed food and are wanting to know about the provenance of their food as well as going back to basics and eating an ancestral diet with an emphasis on protein.

“Our new suppliers share our farming methods and are as passionate as we are at keeping the art of butchery going.”

Alongside beef, Treway Farm supplies wild venison from the Roseland Peninsula, and free-range turkeys at Christmas.

Treway Farm is accredited with the Golden Turkey Standard assurance scheme which guarantees high welfare standards where the birds are fed a natural diet and reared using traditional methods.