GEOFFREY Ball is a farmer who finds himself without a farm.

What would seem a major stumbling block to most people, is a mere setback for the 56-year-old who has built up a successful pork and lamb business by renting fields on which to keep his much-loved free-range Texel sheep and American Duroc hogs.

Geoffrey came to Hereford five years ago to make a fresh start after a relationship break-up forced the sale of his farm in Derbyshire.

"I wanted to start again," said Geoffrey.

"I had run a very large and successful farm but this time I wanted something smaller.

"I wanted a tight ship where there could be more control.

"When I relocated I already had farmers' markets in mind as an outlet. In the past I had supplied supermarkets but I didn't want to pursue that area this time."

But fate was to deal a savage blow to Geoffrey's dream. Within months of coming to Herefordshire, he lost an eye in an accident.

It was a bitter blow and would lead him to lose the tenancy on the farm in Lugwardine, which he had just taken over.

Despite this setback, Geoffrey was overwhelmed by the kindness of the locals.

"I really clicked with the people in Lugwardine.

"I moved there in March so I hadn't been in the village very long when I had my accident in July.

"Despite this they all pitched in to help look after my stock. They were wonderful."

As soon as he felt well enough, he began production of his sausages.

He asked the village pub, the Crown and Anchor, if he could hold a supper night serving up his new sausages with mashed potato.

Not only did the pub provide a platform from which to launch the sausages, they also inadvertantly came up with the name for Geoffrey's new business - Brother Geoffrey.

"The landlady Julie Squire had been telling everyone that I was descended from a monk who had saved the people of Lugwardine during a flood by forfeiting his last two pigs.

"It was a bit of fun but everyone started to call me Brother Geoffrey and it stuck."

With a lifetime in the farming industry Geoffrey has plenty of experience to draw upon.

As a fully qualified butcher, he prepares all of his meat himself, doing everything but the slaughtering.

He also handmakes all his sausages from a unit in Much Cowarne.

"The sausages are very meaty and have a meaty texture which can be quite a surprise to customers who are more used to supermarket sausages.

"All the ingredients are hand mixed. Even the spices are my own recipe.

"They are an old fashioned sausage."

So plump are Brother Geoffrey's sausages that they are best cooked in the oven.

They are also free of colourants and preservatives, have natural skins and very little fat content, just enough to cook.

Although his Duroc hogs and Texel sheep are kept in several fields, Geoffrey is hoping to pull his empire together and buy a farm in the near future.

He also plans to open his own shop.

"Once I have my own farm it will allow me to start producing beef along with the pork and lamb."

Geoffrey has also recently started an offshoot business called Top Roast which offers carved meat at the table for parties and functions.

This new business is already attracting a great deal of interest, with five events planned for February

Brother Geoffrey attends farmers' markets in Droitwich and Broadway and will be at Webbs of Wychbold on Sunday, February 29.

For more information, telephone 01432 820694.