Well 3 years on and Keith is still cooking the bacon and sausage which he makes from his free range traditional breed of Berkshire pigs.
People arrive by cycle and on foot as well as by car, they are of all generations and the cold weather never seems to put them off. Since those early days the barn is now fitted with a roaring wood burner and various gas heaters to take the worst of the chill off, albeit warm clothes are still recommended.
The diners are encouraged to bring their dogs with them if they so wish, in order they become acquainted with the farms livestock and surroundings. They can meet Paul the farms butcher and perhaps discuss the different cuts of meat which are also available on the day.
Keith explained he now holds these breakfasts every 3 to 4 weeks with more than 120 people attending at any one time, most opting for the Full English and a cup of tea albeit there is plenty of homemade cakes and soft drinks.
Farm walks are also organised, encouraging people to take in the local wildlife whilst building up a hunger for that wholesome breakfast that awaits them in the barn.
If you would like to learn more about what's happening down on the farm, then checkout their website www.duckallerfarm.co.uk or better still pop on down when they next have a breakfast in the barn, where a warm welcome awaits you.