Doors, Windows & Japanese Knotweed

2019 continues to chug along at a frightening speed, as we hurtle closer towards Spring!

Getting the farmers active!

We’ve mentioned before how slow and drowsy Winter can feel. During these months we tend to not produce as much goods, and as a result we can feel just a bit more sluggish than usual. We’ve noticed how our employees change over the course of the year and thought that we’d try energising them with an optional workout routine that should get them out of their fugs and into a more happy and productive state! We’ve invited local trainer Dwight Terrence in to get the workforce going and we’re hoping that he’ll bring a smile to everyone’s face for what remains of Winter.

Talking to employees about how they want to work

We’re reaching a crucial stage on the road to the construction and now the time has come to ask our employees about what they’d like from their factory. We believe that in order for our workers to be at their most productive, they should be comfortable in their work environment. By giving them a real choice as to what their workplace will be like, we’re hoping they’ll feel a sense of ownership, as if the factory were their home. We’ll be conducting brief questionnaires with our team this week to get an idea of what they’d like to see in their packing factory.

Choosing the right contemporary doors

Now that the design process is almost complete, we can begin choosing the actual components that will be going into our factory, that’s meant spending a long time looking at doors and window fittings! We’re really thankful to our architectural team for setting out a selection of contemporary doors for us to choose from.  We want that factory to stand the test of time in both practicality and style, which means investing in fashionable, hard-wearing fittings that might cost a bit more than your average door. No cost is too great for us, as this packing factory will be a part of our business for decades to come.

Tackling a knotweed infestation

Some rather troubling news came to us through one of our farm hands last month that there was a patch of a suspicious looking plants growing around the back of one of our sheds. Closer inspection revealed it to be Japanese knotweed, a particularly troublesome plant that can be costly to landowners.

We’ve contacted some legal experts on Japanese knotweed to get a grip on what we’re dealing with here and see if there’s any way we can avoid paying for the removal of this plant. As we’ve recently bought the property there’s a chance that it has been here for years and our land surveyor may have missed it on his original inspection – he may live to regret that mistake!

Trialling our new Sausage recipe

We’ve recently decided to overhaul our decades-old sausage recipe in order to bring the quality of our products about to a standard that we hope will appeal more to an oversees audience. As with all our work, we’ve began focusing on talking to our customers and employees, ensuring that Mad Gett’s OG Sausages remain true to their roots. This week we’ve been trialling a new recipe that puts our very own British-grown Sage at the front and centre of the flavour profile. We love a herby sausage, and so far it looks like our customers do too! We’ll be finalising the sausage recipe in a few weeks time and can’t wait to show you all what we’ve got!

Jasper & Ginny are growing quickly

Finally, Jasper and Ginny have made some real progress in the last couple of weeks. They’re starting to pick up our simple vocal commands and have even learnt a few tricks. As they’ve both grown, we’ve started to gain an understanding of their personalities; Jasper is certainly the alpha-male, always bossing his sister about, whereas Ginny loves attention from everyone – she’s a real sucker for a cuddle still!

Winter Warmers: Crafting Our Best Ever Sausages

Winter on Madgett’s Farm can often be a tiring time.

During the Winter our work days remain long, but the days are still short. It can often be a real challenge pulling ourselves out of bed, especially when we break our backs for so long each day – but ongoing progress here marks the day’s progress, motivating us to smash the day ahead. This month we took significant strides in terms of expanding our livestock, building our packing our factory and developing a brand new recipe for one of our oldest products.

Looking into llamas

We’ve tended to steer clear from exotic animals over the years, preferring to keep the livestock at Mad Gett’s farm strictly British, however times change and so must we! Llamas first landed on British shores a few decades ago. Farmers looking to diversify their lands imported herds of llamas in a bid to transform their farms into zoo-like tourist attractions, they were applauded for their cute appeal and funny noises. In 2018, however, there is an increasing demand for llama as a meat. Many immigrants to this country from Africa and South America see llama as a speciality, so we’re considering farming this animal to capitalise on this demand; watch this space!

Designs finalised on packing factory

Thanks to our work with Stanley Hope Designs and Ribbald Wench Architecture, we’re moving quickly forward with new plans to construct a packing factory that will help us significantly cut costs in the long term. Our brief to these capable design teams included certain parameters concerning environmental friendliness, and we’ve been really pleased with how well these two teams have come together to produce a masterplan that evokes our initial plans to a tee. We’ll start construction on-site in a matter of months and will start our hunt for stuff very soon!

We overhaul our sausage recipe

There are some recipes that are perfect as they are. Think: Heinz Baked Beans or HP Sauce; these iconic products don’t compromise on flavour whilst retaining their natural goodness. We’d like to think that our original recipe sausages have that same iconic flavour, but in response to our recent surge in popularity we’ve decided to overhaul our recipe. We want Mad Gett’s farm to be synonymous with high-quality, which is why we’ve decided to up the meat content and cram them with our newly grown British herbs.

If you’re a huge fan of our OG sausage recipe, then don’t worry, we’ll be continuing production for the next year, so you’ll have plenty of time to try out this special winter warmer recipe:

Sausage and Butter Bean Stew


1 tbsp sunflower oil
16 original Mad Gett’s Farm sausages
2 medium white onions, finely sliced
2 celery sticks, finely sliced
8 garlic cloves, chopped finely
1 rosemary sprig
600ml chicken stock
2 x 400g tins of butter beans, drained
75g butter
handful of fresh Mad Gett’s Farm Parsely, picked and chopped
2 lemons, zested
crusty bread


Heat the oil in a large pan on a medium heat, then fry all the sausages until brown, then remove and set aside.

Add the onion to the pan, then fry for 5-10 minutes until soft. Add the celery, garlic, rosemary and cook for 2 minutes before adding stock and then bringing to boil.

Once boiling, reduce the heat and simmering for 20 minutes, then add sausages back to the pan along with the beans.

Simmer for 8 minutes, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with your crusty bread.

Shipping Overseas & New Packing Factory

It’s been a busy month for us here Mad Gett’s farm…

After finally getting the go ahead to expand our lands, we’ve been super busy getting adjusted to our expanded lebensraum.

It’s always been our ambition to massively expand the original square of land that Josiah’s family originally held, so we’re overjoyed that we’re slowly getting there. The increased acreage that we now have out disposal has given us the space to expand our operations and diversify our products. We’re thankful to have produced our first crop of British herbs from our newly built poly-tunnels and are really excited to see where 2019 will take us next.

For the time being  we’ve been adding some much needed infrastructure to our land here, so that we can reap back the dividend in the long-term…

Now taking orders from overseas

We’re happy to announce that starting in March we will be taking wholesale orders from our farm here in Norfolk to mainland. Increased interest in our British produce has come at just the right time and, despite the current tumultuous political climate, we’re in the process of signing a number of deals with our European friends in both Germany and France. We’ve always believed that the Mad Gett brand has the potential to become an international business, but we didn’t expect to get interest this soon. Our high-quality pork products will be winging their way out to farm shops and delicatessens in the EU by April.

Constructions begins on packing factory

Ongoing expansions has led to our packaging costs increasing exponentially, so we’ve taken the tactical decision to construct a packing factory that should go a long way to helping us cut down these costs. Of course, an entire packing factory doesn’t come cheap, we’ll spend the next few months commissioning architects and designers to mastermind a modern factory that should help us pack up all of our products here into environmentally friendly wooden crates and boxes. Once the factory is completed (hopefully before the end of the year) we’ll have more jobs open for the locals!

We take some pigs out to pasture

We love our pigs here, they’re an essential part of our business on Mad Gett’s Farm and many of them are descended from the sows that Josiah himself reared in the early days of his enterprise. There comes a time in many pig’s lives that they are simply of no more commercial use to the farm. At this point many farmers decide to send their animals off to an abattoir for a cheap farewell, but we believe that just because our animals aren’t profitable doesn’t mean that they should be killed. This week we packed of 4 of our old sows to a petting farm to retire. They’ve always been popular with visiting kids here, so it’s only fitting that they live out the rest of their days keeping other little ones entertained!

New dogs arrive on the farm!

Finally, just as we say goodbye to a few of our old friends, we say hello to two more! Jasper and Ginny are a couple of Australian Cattle Dogs who have certainly come a long way to stay with us. We’ve not had dogs on the Farm for a few years since we lost Old Meg, but we though it was time to bring some canine companionship back to Mad Gett’s. We’ll be training these two pups for the next few months, so keep an eye out for them on the blog!

New Year, New Farm

Happy New Year!

2019 is here at last and with it comes a host of new changes to Mad Gett’s Farm.

We’re always trying to do our jobs a little better, make our food that extra bit wholesome and spread the word about our historically founded environmental efforts. Thanks to a record-breaking year in 2018, we’ve managed to continue expanding our lands and have been able to take on more hands to help us out with it. This forward progress is really good news, it means that we’re doing something right and that we can continue bringing our unique brand of goods to more folks around the UK.

Here are the top pieces of news from Mad Gett’s Farm:

Expanding Our Lands

We’re not ones to rest on our laurels! Many companies would follow a successful year with a year of consolidation, but we believed that we could accomplish even more if we just had a little more land to work with.

Mad Gett’s original plot is now somewhat dwarfed by our modern acreage, but that hasn’t stopped us from applying his time-tested philosophies to our current activities. We’ve made it our aim to take Josiah’s original vision and expand it exponentially, until his name is known throughout the world. This new expansion is the first step towards doing just that.

We now produce herbs!

We’ve listened to your request and we’ve reacted accordingly! You’ve told us about how frustrated you are with constantly seeing herbs in the supermarket that have travelled thousands of miles to get to your dinner plate, so we’ve begun growing our very own British herbs in our tunnels here on the farm. We love cooking just as much as the next person, so we’re excited to get our teeth stuck into our next challenge, as well as our first meal using our own herbs!

Have you visited our Farm Shop?

Last year we spent a considerable amount of money restoring the original Gett farm house back to its former glory and are proud to say that the work is finally complete!

The building had stood in ruin for a while and we simply didn’t have the heart to knock the place down, so we decided that it should be the location for our brand new Farm Shop. We’ve traditionally sold all our product on to wholesalers and supermarket, but now we’ve got a shop we can welcome guests into the very heart of our enterprise. We’re also going to be selling the very best of local Norfolk produce, so do get in touch if you’d like us to see some of your local produce.

Bringing On New Hands…

We’re really happy to welcome four new members to the Mad Gett’s family. Jason and Mary have been brought on to help us get the Farm Shop off the ground, they’ve both got considerable experience in the retail sector and are thrilled to be joining us at such an exciting time in the business’ history. Todd and Sam are the new additions to our farming team, they’re a couple of young whippersnappers who have recently graduated from agricultural college and are full of fantastic new ideas that we can’t wait to incorporate into our day to day duties.