A FARMER who breeds rare native pigs has won £87,000 in grants to convert derelict outbuildings into kitchens.

Timothy Wilson, from Grange Farm at Levisham, near Pickering, produces free-range meat under the Ginger Pig trademark.

It is served at London restaurants and sold through two outlets in the capital.

Mr Wilson has been awarded the money from the Government's Rural Enterprise Scheme and a Processing and Marketing Grant.

He plans to use the money to set up a kitchen and food preparation area, with sausage-making equipment and a curing area for hams. The project will provide employment for up to three people, in addition to three staff already employed.

Mr Wilson said: "Keeping up with demand has been a real challenge, so we are especially grateful for this grant from the Department for Environment Food and Rural Affairs.

"The market for high-quality, traditionally produced meat is a growing one and we are delighted that we can now also supply our products to local customers."

Mr Wilson became involved in animal husbandry as a pastime while running a property company in Nottinghamshire.

He bought a Tamworth pig called Chrysanthemum and, when she produced her first litter, he decided to turn his hobby into a business. He became a full-time farmer 12 years ago.

The company takes its name from pedigree Tamworth pigs, whose coats are a distinctive copper colour.

Mr Wilson also keeps Berkshire, Gloucester old spot, and Welsh pigs, as well slow-maturing longhorn cattle and 1,200 head of sheep.

Ginger Pig was recently awarded the Observer Food Monthly's Best Producer title.

Howard Botting, from the Rural Development Service in Yorkshire and the Humber, said: "We are delighted to be able to help Ginger Pig to expand their business in Yorkshire, creating a sustainable rural business and future employment."