A small farm with a very long memory.
We raise Dexter beef and lamb, keep bees, and press award-winning cider from our own apples and our neighbours’, on land the monks of Waverley Abbey farmed nine hundred years ago.
Everything we sell, we’ve raised, grown, kept or pressed ourselves, a short walk from where the Wey bends past the abbey ruins.
Kilnside is a family farm on the North Downs Way. It’s small on purpose: a few fields, a flock, a handful of Dexter cattle, the hives, and an orchard that has quietly taken over our autumns.
What we make
Cider & apple juice
Hand pressed and bottle conditioned in Farnham. Dry, medium and naturally sparkling, plus a juice that tastes of the tree it came from.
The ciders
Lamb & Dexter beef
Raised slowly on our own grass. Stock changes day to day, so give us a call or drop in to see what’s in.
The farm shop
Honey
Pure and unfiltered, straight from our own hives. It’s different every year, because the summer is.
About the beesEleven medals in three years.
Every spring we take our bottles to the Royal Bath & West Show in Somerset, where the country’s cider makers are judged blind. We’ve come home with medals every year since 2024.
Abbot’s Secret alone has five silvers. This year All Wey’s took bronze and our Traditional Apple Juice took silver.
Got a tree that gives more than you can eat?
Bring us your apples and we’ll give you back the cider and juice they become.
One green crate of apples earns you a bottle of cider. Three earn you two bottles of juice. Bramleys, Coxes, crab apples, the nameless tree at the end of the garden: they all go into the blend, and every year the cider tastes a little of the neighbourhood.
Bring your people to the farm, or we’ll bring the farm to you.
We hire out marquees and help plan the day around them, from birthdays in a field to weddings. We can bring the cider too.
Free-range bronze turkeys, ordered now, collected fresh.
The one thing on our Christmas table we don’t raise ourselves, so we found a family who have done nothing else for fifty years.
Reared free-range for six months, dry plucked and hung for ten days, then boxed with giblets, herbs and a pop-up timer. Whole birds and crowns cost the same, and every crown comes with its legs and thighs.
Three ways to get your hands on it.
At the farm
Kilnside Farm, Moor Park Lane, Farnham GU10 1NS. Monday to Saturday, 9am to 5pm. Meat stock changes daily, so it’s worth a call first.
At the markets
Four farmers’ markets every month: Ripley, Rokers, Alresford and Farnham, plus food festivals in between.
Give us a ring
For beef and lamb, bulk cider, a marquee, or a question about the exchange, give us a ring or drop us a line: send us a message.
@kilnsidefarm
News from the farm, a few times a year.
When the juice is ready, when the exchange opens, when turkeys go on sale and where we’ll be next. Pick the bits you care about.
Proudly Surrey Hills. We’re members of Surrey Hills Enterprises, a network of more than 240 local businesses working for a thriving, sustainable Surrey Hills.