Mark and Paul Hayward

Farming Philosopy

We are third-generation family farmers and brothers with a deep love and respect for the countryside and agriculture. We started our brand 15 years ago with the philosophy of animal welfare, taste and sustainability and these remain the pillars and foundations of what we do today.

It is a privilege to work with animals and when we talk about animal welfare it is our belief that it is the human-animal relationship that defines welfare. This is what we and our team cultivate at farm level.

Our unique Red Duroc breeding programme for higher marbling, whereby we scan live animals, ensures that with each generation we continually improve both taste and flavour.

Mark Hayward - Dingley Dell Mark Hayward
Paul Hayward - Dingley Dell Paul Hayward

One Million Bumblebees
In partnership with Direct Meats,
we aim to feed 1,000,000 bees across our farm

We are committed to farming in harmony with nature and improving the number and variety of species living in and around the farm each year.

Nectar mixes are planted in blocks around the farm, providing food for insects, butterflies and bees: 33.8 hectares (338,000 sq m), around 83 football fields. On a hot day 1 square metre can contain 10-12 bumblebees. The nectar strips are planted in a staggered fashion, ensuring we have the longest possible flowering for pollinators.We monitor both the number and species of wildlife across all areas of the farm so we can continually assess the positive impact of what we are doing.

Phillip Lymbery, CEO of Compassion in World Farming, naturalist and author says: ” I so appreciate this important initiative, providing food for a million bees is an incredible aim. I’ve visited Dingley Dell and applaud Mark and Paul for their enthusiasm and commitment to animal welfare and the environment. ”

Please ask us for more information on our conservation and sustainability programme.

  • 83 Football Fields of nectar mix from Phacelia to clover.

  • Providing food from June to September to ensure the bumblebees build their colonies

  • Supporting many species of butterfly

  • Rebuilding our native ecosystem.

  • Identifying and measuring the amount of wildlife.

The Science of Meat and breeding for taste

Several years ago we realised that we were not pork producers; we were food producers and we needed to understand what it was that constituted taste and flavour, and what we needed to do to enhance this. By working with one of the UK’s top meat scientists, Caroline Kealey, we examined every part of our production from farm to plate.

Unique Red Duroc Marbling Programme
On our farm we produce our own breeding stock. We have a herd of pure Red Durocs which we scan to assess the level of intramuscular fat (imf) or marbling. We then breed our Red Durocs solely on the basis of their marbling scores, thus ensuring that in each generation produced we are increasing the marbling in our stock.

  • We minimise all stress at farm level.
  • We produce our pork with a reasonable cover of back fat after all fat is flavour.
  • Our animals are processed at a state of the art abattoir 40 mins from the farm.
  • We run our pork through taste trials under scientific protocols to assess flavour and tenderness.

We regularly host open days for Chefs why not get in touch to see our unique breeding programme.

  • Our Current average marbling

  • Our marbling goal through selected breeding

  • Colin with one of our Big Red Durocs at stud