Smallholding with eggs, meat and produce

Local households, farm shops, pubs and restaurants, and shoppers at markets who want traceable local food.

Eggs sold at the gate or by subscription, meat sold in boxes or part-carcass shares, and extra crops or preserves. Selling direct keeps a bigger share of the price.

• Animal care and handling
• Basic land and fence management
• Record keeping and customer service

• Livestock keepers usually need to register with the relevant government body and may need a holding number, check the rules for your nation
• Poultry flock registration and movement rules, check what applies to your flock size
• Egg and meat sales have labelling, hygiene and traceability rules, check with your local council and Trading Standards
• Meat usually has to be processed at an approved abattoir, so find one nearby early
• Animals need care every day, including weekends and holidays
• Public liability and product liability insurance, plus livestock cover

Startup costs are estimates, typically around £5,000 to £25,000, depending on your land, the animals you keep, fencing, housing and insurance. Choosing a small number of animals or one main product can keep the starting outlay lower.

Monthly revenue is estimated at typically around £600 to £3,000, depending on what you keep and sell. Animals need care every day, including weekends and holidays, so allow for at least around 15 hours a week.

Check whether you need to register as a livestock keeper or hold a holding number, plus poultry registration and movement rules. Check labelling, hygiene and traceability rules with your council and Trading Standards, and find an approved abattoir early.