Our Farms & Conservation Work
We farm 600 acres across two farms including potato, beef, cereal, sheep production in tandem with our environmental work. The least limiting land on the farm supports high value potato production and nature-friendly spring sown cereals. By working in the natural carrying capacity of the land the farm has reduced its input costs whilst maximising its agri-environmental work. We had a great opportunity to manage the marginal land for a different kind of crop – biodiversity.
Potatoes
Our closeness to the sea keeps the soil frost-free and allows it to warm up quickly as spring approaches, enabling us to start planting the seed in early March. Our potatoes are seasonal; look out at the farm gate as you pass by from the end of May throughout the summer where you will be able to buy our delicious, fluffy skinned sweet tasting early Trehill potatoes in their distinctive Trehill Farm bags. Varieties are selected for taste, texture appearance, yield and earliness. It’s this attention to details that has consistently won Trehill Farm a National Trust Fine Farm Produce Award including in 2015 the special Producer of the Decade Award. You can also buy our potatoes through the Blas y Tir brand which are available in most welsh supermarkets.
Mixed Farming Enterprises
Native Welsh Black, Aberdeen Angus & Hereford beef cattle and suckler herd graze the clifftop fields and Marloes Mere producing high quality marbled meat and is sold through a local livestock dealer.
We buy lambs in the autumn which we grow over the winter ready to be sold as breeding ewes in early summer.
We grow spring barley for both feed and seed supply.
Conservation Work
In 2003 , the Trehill Farm’s clifftop fields were marginal for agriculture with limited yields. The poor productivity of this coastal strip provided the incentive to manage the land differently. Former arable fields were treated by removing the topsoil, adding waste sulphur from a local oil refinery and applying seed-rich heather cuttings and western gorse. Coastal habitat was returned to the clifftop fields. The on-going land management of the clifftop fields is important, the habitat is lightly grazed by our cattle and sheep to support our productive, nature-rich farm.
In the heart of the farm is Marloes Mere which we manage in conjunction with National Resources Wales. There are two bird hides on the Mere to view the wading birdlife.
Accommodation
In 2007 we diversified into self catering holiday accommodation at Philbeach Farm converting an old cowshed with an amazing view of dale bay into a luxury self catering barn. Three years later we started the renovation of the abandoned original farmhouse on the farm which is now a thriving part of our diverse farm enterprise.
Pembrokeshire New Pototo Recipies
Warm New Potato Salad
A good alternative to buttered new potatoes for a summer party.
Serves 8
1kg Trehill Farm New Potatoes
4 shallots, finely chopped
4 tablespoons chives
1 clove garlic
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
10 tablespoons extra virgin olive oil
sea salt and black pepper
Steam the potatoes over a pan of boiling water, sprinkled with salt for 20 minutes until tender (or boil in salted water).
Make the dressing by crushing the salt with the garlic in a pestle and mortar. Now add the mustard and pepper. Whisk in the vinegars followed by the olive oil.
As soon as the potatoes are cooked stir in the vinaigrette and the shallots. Add the snipped chives, toss and transfer to a serving dish.
The salad can be served straight away or left to stand for up to an hour.
Baked New Potatoes with Tomato & Basil
Serves 4-6
A perfect recipe for new potatoes when they are getting too big to be really new! The combination of our potatoes with ripe tomatoes and basil is a real taste of summer.
1kg Trehill Farm Potatoes with skins on
500g red ripe tomatoes
3 tablespoons fresh basil leaves
1 small onion finely chopped
1 fat clove garlic
1 tablespoon olive oil
salt and pepper
Lightly oil a 23cm gratin dish.
Pre-heat the oven to 190C, 375F, Gas 5
Pour boiling water over the tomatoes, leave for 1 minute, drain and skin. Chop the flesh roughly. Arrange a layer of sliced potato in the bottom of the gratin dish, followed by a little chopped garlic and onion with some seasoning and some chopped tomato and a few torn basil leaves. Repeat until you have incorporated all the ingredients, then drizzle a little olive oil over the surface and bake for 1 hour.
Potato Tarte Tatin
200g cherry tomatoes
2tbs olive oil
500g new potatoes
1 onion
40g sugar
10g butter
3 sprigs oregano
150g hard goats cheese
1 sheet puff pastry
Salt & pepper
Preheat oven to 130c, Gas 1/2. Halve the tomatoes and place them skin-side down on a baking sheet. Drizzle over some olive oil and sprinkle with salt and pepper. Place in the oven to dry for 45 minutes.
Meanwhile cook the potatoes in boiling salted water for 25 mins, drain and cool. Trim off the top and bottome of each potato and cut into 2cm slices.
Saute the onion with the oil and some salt for 10 minutes until golden brown.
Brush as 22cm cake tin with oil and line the bottom with a circle of baking parchment. In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel. Pour the caramel carefully into the cake tin and tilt it to spread the caramel evenly over the bottom. Pick the oregano leaves, tear and scatter on the Carmel.
Lay the potato slices close together, cut-side down, on the bottom of the tin. Gently press the onion and the tomatoes. Cut a puff pastry disc that is 3cm larger in diameter than the tin. Lay the pastry lid over the filling and gently tuck the edges down around the potatoes inside the tin. (At this stage you can chill the tart for 24 hours).
Preheat the oven to 200c/ Gas 6. Bake the tart for 25 minutes then reduce the temperature to 180c/Gas Mark 4 and continue to bake for 15 minutes or until the pastry is thoroughly cooked. Remove from the oven and let settle for two minutes. Hold an inverted plate firmly on top of the tin and carefully turn them over together, then lift off the tin. Serve the tart hot or warm with crisp green salad.