About Us

Scotch Lodge Farm is a working family farm in Earls Barton, Northamptonshire, with a farm shop, cafe, craft shop and herb centre.

Our opening hours are Monday to Sunday, 10am–4pm. 

The farmyard kitchen is open daily from 10.00am till 3.30pm. 

Our food is prepared and cooked to order, we use only the very best of ingredients and our own produce. Grandma Hills beautiful hand embroidered tablecloths adorn the tables inside, and there is room outside too. An new patio sits to the rear of the shop

A History of Scotch Lodge Farm by Isobel Beaty-Clarke

"Our family farming history dates back more than 350 years to Cumbria.

Due to hardship on the land, six families, including my great grandfather, migrated down to the Midlands in the 1880s with all their livestock. They thought the midlands  as pastureland of lush grass for livestock and rich soil for crops. My family settled at Mobbs Wood in Warwickshire. In the late 1890s my grandfather took on the tenancy of Hill Farm at Mears Ashby and all six of his children were born and raised there.

My father, James Beaty, was the fifth child and, as a toddler, worked carrying water to the hens and pigs. When tall enough to wield a stick he learned to sort and care for cattle, and to be responsible, with his younger brother, to walk them to the markets at Rugby and Northampton, along with the outlying family farms. as far away as Market Harborough. He left school at the age of 14 to join his father on the farm full time.

On 1st November 1939, dad volunteered to the Tank Corp Regiment/1st Royal Tank Regiment and was shipped out with the Expeditionary Forces to France. He spent the whole of the war fighting in the 8th Army Royal Tank Regiment, firstly at the Battle of Dunkirk (France), then Beda Fomm and Tobruk (Libya), the two Battles of El Alamein (Egypt), Tripoli (Libya) and the Anzio Beach Landings (Italy).  He fought his way up through Italy alongside the allied American forces through Rome and Pisa. At the end of the war, he came back to England and was demobbed from Castle Ashby.

He was awarded several medals: The 1939-45 Star for the Battle of Britain, The Africa Star (8th Army), The Italy Star, The Defence Medal (The Kings Commendation for Brave Conduct), The War Medal 1939-45 (Oak Leaves) and The Cross for the Siege of Tobruk 1941.

My grandfather had acquired Scotch Lodge Farm for my father during the war and he returned to take over the farm that his younger brother had farmed and cared for during his 6 and a half years on the front line.

In 1947 Dad aquired a second farm, Manor farm in Earls Barton. For the rest of his life he worked and farmed seven days a week, with livestock being his love. Manor Farm was his home with my mum for over 63 years. Over the years both Manor Farm and Scotch Lodge were put down to permanent pasture where where he fattened strong stores from February and store lambs from September. Up yo eighty store cattle were overwintered in the covered yards for turning out onto fresh spring grass in February/March.

I was taught, like him, from an early age to care, sort and be responsible for cattle and sheep. I went to the market with him, helped to stack the bales at harvest time and, at the age of 25, learnt to drive the cattle lorry!

In the 1980s I married Robert and we moved to Scotch Lodge to farm alongside my father. We opened a small farm shop in a cabin, and at that time we had 2000 free-range laying hens and 200 breeding sheep and 350 beef cattle.

I was the first Independent Free Range Egg Producer to be given the RSPCA’s Freedom Foods Animal Welfare Endorsement. I had decided that if I really wanted to do something about how we produce the food we eat, we should continue in the traditional farming methods. There is a general feeling that if it is good for the animal, it must be good for me. I believe passionately that we should be concerned about the food we eat, it should be absolutely natural and the animals involved should be treated humanely. The farm has the Red Tractor certification, the Farm Assurance Beef and Lamb Standard and all of our meat is sold under this scheme. We are also in the Environmental Stewardship through DEFRA. This is the responsible use and protection of the natural environment through conservation and sustainable farming.

In 1989 I commenced my studies at Moulton College whilst working, and achieved a City & Guilds of London Institute Licentiateship (LCGI) in Agriculture, amongst many other certificates including Tractor Driving, Ditching, Fencing and Plumbing. During my limited free time I gained the Certificate in Astronomy from the University of Central Lancashire and the Certificate of Professional Development with Distinction from Liverpool John Moore’s University. We have local scout groups to visit during the winter months to use our on-site Dark Star telescope.

In 2000 we built the shop we are in today. My mother handed me both my grandma’s recipe books, written in 1904 and 1905, and the farmshop kitchen was launched using a host of family recipes. These recipes are still used today to give full-flavoured cooked products, and many are available in the farm shop along with fabulous Victoria Sandwich cakes filled with grandma’s raspberry jam.

In 2002 Farmers Markets in our region began to emerge and we developed our famous meat pies, quiches and other pastries to set up our stall at all of them. The kitchen was a very busy place with well over four hundred pies being produced weekly for the markets and to sell in the shop.

The craft shop was added in 2005. We filled it with an exquisite range of materials for scrapbooking, memory-book making, lace making, sewing and embroidery. Three weekly social days and many diverse workshops are held in the craft studio . Events soon followed with  our "International Lace Day" and our "Arts and Craft Summer Fair" . Many more events are in the pipeline, "We'll Meet Again", "Vintage Pop Up", "Farmers Market", "Antiques and Valuations" , "1918 Celebration Poppy Weekend" and a "Grrufts" day to raise money for our charity Irish Retriever Rescue

Our herbs were introduced in 2008, every year from March we sell the new season of young herbs – usually over 60 different varieties from A to Z! Various pot sizes are available all year round. An extensive herb garden is being planned and will be open in 2019.

We now have a wonderful selection of tasty farmhouse fayre to offer in the farm shop including a wide selection of wild game, gluten free sausages and burgers, scrummy goodies in the deli counter and a wide selection of cakes, biscuites, cordials, preserves and more. My cousin produces bronze turkeys. cockerels and geese for us each Christmas and these may be ordered from the beginning of September. Tasting days are held on a regular basis where you can shop with some great promotions too.

Having been in a partnership since 1986 with Mum and Dad I have learnt much of value in the traditional ways and the hard work that is demanded of you to succeed not only in a family business but in a passion that is a way of life.

 In 2010 my father passed away and mother in 2016 leaving Robert, myself to run the farm. "Traditional farming has always been the way of our family and will continue to be in the future."

red tractor