'EAT the view' a series of guided tours around local farms, smallholdings and orchards, opens up a local landscape directly affected by the production methods of the men and women who farm it.

Set up and organised for South Shropshire Tourism Association by Ludlow 21 Food and Farming Group, the eight tours range through meat-rearing farms and root vegetable growers in the Clun Forest, an organic smokehouse using the traditional draft method in Clunbury, a smallholding with hens and bees at Hopesay and organic dairy and ice cream producers in Herefordshire, writes Jen Green.

The tours have sold well and you can catch up with them, and the many other producers scattered around south Shropshire and the Teme Valley, at local farmers markets and find out where good, healthy food really comes from.

If you don't already know, let 'Local to Ludlow' set up by Ludlow 21 explain.

"Buying local helps support small independent shops and producers, reduces the environmental costs of transport and travel, encourages environmentally -- friendly farming and you know where it comes from," the group says

The scheme also identifies food and drink produced within 30 miles of the town, and producers listed an available leaflet include:

Grove Farm Direct, suppliers of ready prepared curries, casseroles and cottage pies from meat reared on their own farm at Kimbolton; rare breed pigs and organic chickens and vegetables from Gordon and Rosie Tudge's family farm just outside Ludlow and the Orleton Farmshop run by George Lewis and his daughter Rosemary who rear sheep and cattle that provide quality meat.

For a leaflet and more information on 'Local to Ludlow' contact www.localtoludlow.org.uk or telephone 01584 878398.

Out of the Ludlow loop but importantly placed in the Teme Valley, a small farm shop specialises in rare breed meats.

One-time confirmed vegetarians, Iain Patton and his wife, Milly, have been running Happy Meats, from their farm at Stanford Bridge since 1987 and have adopted a new approach to rearing livestock.

Iain explained: "By going back to traditional ways of farming, using rare breed beef, lamb and pork, we are able to capture that unique taste. All our animals are reared naturally outside, free to forage and eat grass: they are not rushed to a fattening weight.

"Using this method of farming, we are content that they have enjoyed the best possible life."

Last year, helped by a 50 per cent grant from the Vital Villages programme, they were able to open the shop, and build the smokery and meat preparation facility and can now provide smoked bacon, gammon, game, and fish.

A traditional, part-time butcher has been added to the Happy Meats team to help with processing and sausage production.

Iain added:"as well as old fav-ourites, we are adding 'deep southern-style' hams cooked in cola and treacle and hand-made meat pies."

Produce is sold at fine food events, local farmers' markets, and by mail order. Friends of the Happy Meats membership scheme receive a quarterly newsletter and special offers.

Further information on Happy Meats, 01886 812485 or www.happymeats.co.uk