Cinderhill Farm

Cinderhill Farm is perhaps best known for its handmade, luxury savoury pastries – each crafted with passion and high-quality, locally sourced ingredients that showcase the rich food heritage of Gloucestershire.

Founded in 2010 by husband-and-wife duo Deborah and Neil Flint, Cinderhill Farm has earned a reputation as one of the county’s finest food producers.

It’s no surprise that “That’s the best sausage roll I ever tasted” is often declared by first-time customers. With a commitment to quality and sustainability, Cinderhill Farm has grown from a small local venture into a nationally recognised producer of outstanding handmade, ready-to-eat foods.

Where it all began

You will find Cinderhill Farm nestled in the heart of the Forest of Dean. The business was born from a simple but ambitious mission: to create exceptional foodwhile preserving the natural beauty and heritage of the area.

The company had humble beginnings at Coleford Country Market, where Deborah and Neil sold pies and rolls alongside other local micro-producers. Over the years, Cinderhill Farm has flourished into a thriving enterprise with a huge national reach and an annual turnover exceeding £1 million, all while staying true to its Gloucestershire roots.

Before founding Cinderhill Farm, Deborah and Neil had vastly different careers. Deborah spent years working in global community development, and Neil worked in computing venture capital. However, in 2010, the couple decided to embark on a new journey when their children left for university. They took the bold step of purchasing Cinderhill Farm and transforming it into an eco-friendly smallholding. Today, the eight-acre farm is home to free-range pigs and sheep, operating with sustainability at its core.

Inspired by farming practices they had encountered worldwide, Deborah and Neil saw the immense potential in the Forest of Dean, a breathtaking landscape shaped by ancient woodland, meandering rivers, and a deep-rooted spirit of independence.

The Product Range

Cinderhill Farm caters to ‘committed carnivores’, vegetarians, and vegans alike. Each of their products is handmade - which a time-consuming process, but one that Deborah insists is worth it for the final result.

Bestsellers from the Cinderhill Farm range include the Lamb Tagine Foggy, a customer favourite that is packed with rich Middle Eastern-inspired flavours, along with the Seven-Tier Sausage Cake, favoured by customers for celebrating special occasions, and is as showstopping as it sounds. Picture a wedding cake with a savoury sausage meat filling.

Another memorable product in the range, albeit a one-off, was the Coronation Lamprey Pie – a three-tiered, 3.5 stone pie created especially for King Charles III’s coronation.

Cinderhill Farm’s dedication to innovation has made them a much-loved brand among both customers and food critics, including Jay Rayner.

Their success has earned them national recognition and they were the first-ever winners of the Midcounties Co-op ‘Food Glorious Food’ Dragon’s Den award, earning them a £10,000 prize. Deborah and Neil have also featured on Countryfile, The One Show and A Cotswold Farmshop. This year, they have been shortlisted in the Best Food and Drink Producer category at the SoGlos Lifestyle Awards, and they are the current holders of the SoGlos Small Business of the Year Award.

 

What makes Cinderhill Farm so special?

Unlike many savoury pastry producers, Cinderhill Farm takes an uncompromising approach to quality. Instead of using leftover cuts, they craft their products from lean, meaty cuts of pork, carefully trimming off excess fat and skin. This results in an exceptionally meaty, flavour-packed product that truly stands apart from the rest.

Core Values

Three core values that define the Cinderhill Farm brand:

• Integrity – Every Cinderhill Farm product is crafted with care, using the highest quality, ethically-sourced ingredients.
• Sustainability is at the heart of everything that Cinderhill Farm does. From reducing waste to supporting local farming communities, sustainability is at the heart of everything they do.
• Community – From creating local jobs to working with local suppliers, Cinderhill Farm is passionate about fostering local connections and supporting Gloucestershire’s economy. They believe that sustainability starts with well-trained staff members, and therefore regularly employ and train apprentices, to ensure a skilled, long-term workforce.

Why Gloucestershire?

The Forest of Dean is more than just a location, it’s the foundation of Cinderhill Farm’s ethos. Positioned high above the River Wye and surrounded by ancient woodlands , the farm thrives in a region known for its rich agricultural traditions.

Cinderhill Farm’s commitment to local sourcing and sustainable farming is a key part of their identity, and by working closely with trusted Gloucestershire suppliers, the business ensures that each product they make tells a story of quality, care, and regional pride.

The business proudly supplements its own supplies of pork with that of Huntsham Court Farm in the nearby Wye Valley, whose rare-breed meats are often found in Michelin-starred restaurants. Wye Valley Sausage and Bacon, based in Coleford, has also been a faithful bedrock to the business, along with Local Yolks, who supply farm-fresh eggs from Westbury-on-Severn.

Another pivotal partnership is with Gloucester Services, where over half a million of Cinderhill Farm products were sold in 2024 through the Westmorland Family business.

Creating permanent and secure jobs for 16 local employees has been one of Deborah and Neil’s proudest achievements. They ensure fair wages and a positive work environment, reinforcing their commitment to community and sustainability.

Sustainability

Cinderhill Farm has always  prioritised environmental responsibility. From its inception, the business has run on 100% renewable energy, and continues to invest in eco-friendly practices:

• Renewable energy including solar power and biomass boilers, power the farm
• Partnering with local producers to share delivery vans and reduce emissions
• Every ingredient is used to its fullest potential. Cinderhill Farm has a zero-waste philosophy and even vegetable peelings are composted to regenerate the farm’s soil.
• The land is maintained by hand rather than by machine
• Oven heat is recycled to warm and cool production areas, and to provide hot water

Sustainability isn’t just a buzzword for Cinderhill Farm – it’s a way of life.

What’s next for Cinderhill Farm?

In March 2025, Cinderhill Farm will move to a new purpose-built eco-friendly site in Cinderford, ensuring even greater efficiency and sustainability in their production process.

As they continue to grow, Deborah and Neil remain steadfast in their commitment to producing exceptional food with integrity, innovation, and environmental responsibility.

Quick-fire foodie questions with Deborah Flint, co-owner of Cinderhill Farm.

Who or what inspires you?

The breathtaking natural beauty of the Forest of Dean constantly inspires me, from the dark skies to the wildlife, the rivers and the seasonal bores. The history of the area too – there is such a spirit of innovation here, along with the people who work so hard to protect and celebrate it.

Passionate food creators also inspire me, from people within our team, to master butchers and shearers, and talented chefs who remind me that we all of the opportunity to make something great for somebody else.

Finally, my mother, who taught me to cook and be fearless in the kitchen.

What is your favourite food/meal of all time?

Panettone Bread and Butter Pudding, made using Stroud-based Cotswold Cardillo’s fabulous Panettone.

What is your favourite product in your line?

Lamb Tagine Foggy, it’s a bestseller for a reason!

How do you keep up with the latest food trends?

It helps having a chef for a son; he really keeps us on our toes! He runs a highly accredited restaurant in Amsterdam and shares his passion for sourcing the best ingredients. He also helps us to keep on top of new food trends.

How do you come up with new products?

I read cookbooks, listen to cookery programmes, dine out with friends, and experiment in our farmhouse kitchen. We also encourage staff to share their own ideas.

Cinderhill Farm is more than just a food business, it’s a celebration of Gloucestershire’s food heritage, sustainability, and community spirit. From their humble beginnings at a local market to national recognition, Deborah and Neil have created something truly special.

And if you haven’t tried one of their famous sausage rolls yet – what are you waiting for?

 

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