Set in Wales, extending from Gwyddelwern in the north, Carrog to the east, Cynwyd to the south and Maerdy to the west, is Rhug Estate, where the Newborough family has resided since the 11th century.
The current custodian of the estate, Robert Newborough has been nurturing the land — all 12,500 acres of it — and its livestock since the ‘90s. Known for championing organic and sustainable farming methods, animals are bred and reared to the highest standards of welfare in a stress-free environment and are fed on homegrown feed. The result? Outstanding produce and protected ecosystems — so outstanding, in fact, Rhug Estate has been awarded a Royal Warrant by fellow advocate of sustainable farming, HRH The Prince of Wales, as a supplier of organic meat.
Now, you’ll find Rhug Estate supplying leading chefs (Marcus Wareing and Tom Aikens are enthusiasts) and Michelin starred restaurants globally, cue its lamb saddle at The Goring, its chicken at The Ritz London and its venison at CORE by Clare Smyth. The organic Welsh produce can be found further afield too, supplying fine dining restaurants across Asia and the Middle East.
We speak to Newborough about the sustainability, preservation, and evolution of his organic farm, to ensure a productive farm for future generations.
Tell us the background of the Rhug Estate and how it came into your possession?
The Rhug Estate, located in the beautiful Welsh countryside, has a rich history dating back over 400 years. I became the custodian of this estate when I took over management from my father in 1998, he had been involved in farming Rhug since he returned from the war. My commitment to preserving this land and enhancing its heritage has propelled my journey in sustainable farming.
When and how did your love for farming come about?
My love for farming began at a young age. Growing up surrounded by the fields and animals instilled a deep appreciation for nature and agriculture. My formative experiences working alongside my father on the farm ignited a lasting passion for sustainable practices and the importance of nurturing the land and improving the natural mosaic of the countryside for others to enjoy.
You're a passionate champion of organic sustainable farming, can you tell us about your practices to uphold this?
At Rhug Estate, we prioritise organic and sustainable farming methods, which include rotational grazing, cover cropping, and the use of natural fertilisers. We’re dedicated to preserving the ecosystem, enhancing biodiversity, and promoting animal welfare, ensuring that all our practices align with organic certification standards.
Tell us about the Rhug Estate offering from meats to lifestyle goods
Rhug Estate offers a wide range of products, primarily focusing on high-quality organic meats such as beef, lamb, and poultry. Our lifestyle goods include an assortment of organic preserves, honey, and skincare products, all crafted with care and reflective of our commitment to organic and sustainable methods.
How did branching out into lifestyle goods come about?
The idea to branch into lifestyle goods stemmed from our desire to offer our customers a complete experience of organic living. After the success of our meats, we started with organic preserves and honey. Some personal favourites include our wildflower honey and rosemary-infused olive oil. Bestsellers often include our ethically sourced skincare range, with new products continually in development, such as herbal teas and seasonal gift boxes.
Which is your favourite season, and what do you like to cook at this time?
I adore the spring season, when the produce begins to flourish. It’s the perfect time for cooking with fresh greens, asparagus, and new potatoes. I love creating simple yet flavourful dishes like spring vegetable risotto or grilled asparagus topped with our estate’s organic olive oil.
Who do you supply, and are there any standouts? Also, anyone who you'd love to supply/work with?
We have the honour of supplying several renowned restaurants, including a number of 3 Michelin-star establishments in this country, Hong Kong, Singapore, Dubai, Abu Dubai and Qatar. Our early collaborations were with a few famous chefs who appreciated our commitment to organic farming and the quality of our meat. Standouts among our partners include chefs who champion sustainable food practices, and I would love to work with more chefs in the world who share our vision for elevating organic cuisine and care about the environment.
What are your plans for the future, both in terms of incorporating further sustainable methods, and expanding the business?
Looking ahead, we plan to implement additional sustainable practices such as more retail and green energy initiatives on the estate. Expanding our product range is also a priority, with intentions to explore new markets, particularly in urban areas where demand for organic goods is rising. We will also expand our overseas markets in the Far East and Middle East with our meat and Natural and Organic skincare.
What legacy would you like to leave?
I hope to leave a legacy that emphasises the importance of sustainable agriculture and the vital connection between people, food, and the environment. It's important to me that Rhug Estate remains a beacon for future generations who are passionate about organic farming and well-being.
