That's certainly the case for farmers Richard and Clare Aldiss, who are reaping their rewards in award-winning style.

The husband and wife team have reintroduced traditional sheep and cattle and rare breed pigs at their 650-acre Hardwick Park Farm which is situated in the grounds of the Hardwick Hall estate, near Chesterfield.

Last year they won the National Trust's Fine Farm Produce award for their lamb and beef and this year they've hit the jackpot again, this time for their rare breed pork and pork pies.

The awards are designed to recognise high environmental and animal welfare standards, high quality production methods and great-tasting food at a time when more and more people are looking to buy local and seasonal produce.

Ramsay and Blanc were part of the tasting panel alongside restaurant owner Richard McGeown, who trained under Marco Pierre White, Henrietta Green, founder of Food Lovers' Britain, and Sara Buenfield from the BBC's Good Food magazine.

"We're absolutely delighted to have been recognised for the second year running," said Richard.

"Our pigs are rare breed and reared on the Hardwick estate, slaughtered at a local abattoir and then sold to our customers which means the meat hasn't travelled long distances before reaching your plate."

Richard and Clare sell Hardwick Park meat from their farm shop – I can certainly vouch for the pork and sage sausages – plus traditional steak and kidney and steak and potato pies, home cured bacon, hand-made pork pies, shepherds pie and lasagne.

They also supply the restaurant at Hardwick Hall, Hardwick Inn and a local butcher.

The shop is open every alternate weekend from 10am to 5pm (October 18-19 is the next one).

Guided farm visits for organised groups and schools are also available.
For more information call 01246 859091 or check out the website www.hardwickparkfarm.co.uk