Ivy Farm, on the outskirts of Oxford, is just not a farm as you realize it.

There is grass nevertheless it's synthetic, there are pigs and sheep however they're upholstered foot-stools with sewn-on faces. There are places of work and labs the place meat is grown.

This may very well be the way forward for farming.

That future may very well be about to take a small step nearer, as the celebrated Piccadilly grocer Fortnum & Mason checks the meat in its well-known scotch egg.

But the stainless afternoon tea service should wait.

As we step again to the lab, and even earlier than that, to the abattoir. Because, whether or not you might be cultivating beef, rooster or pork, it has to begin with muscle and fats cells from a really just lately deceased animal.

They solely want a sugar cube-sized lump of flesh and so they solely want it as soon as. That will present the root-stock cells probably ceaselessly.

The subsequent stage is to establish and separate the hardly 3% of that tissue that incorporates the actual stem cells required for future progress. These cells and a really rigorously researched liquid feed are then mixed.

Lab-grown meat ought to vastly cut back land necessities and emissions

Ben Kinder, Ivy Farm's director of producing and operations, oversees these bioreactors, clear-sided glass cylinders the place pale brown liquid darkens and thickens because the cells develop over a couple of days.

"It's essentially a mixing tank," he says. "In there we have some beef cells at the moment, some beef muscle, stirring around. And then we've got our own culture media formulation, which is the nutrition for the cells. It's food."

The attraction of lab-grown meat for some shoppers and plenty of traders is that it ought to vastly cut back the massive land requirement and punishing greenhouse fuel emissions from typical livestock farming.

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'Absolutely' a big second in evolution of lab-grown meat

Back on Ivy Farm, the following stage of life is not being turned out into an open discipline however maturing in a much bigger tank.

Mr Kinder says: "What comes out of the process is similar to mincemeat. So that's the kind of texture we can incorporate into finished products. We're not quite at the stage of fillet steaks yet. We will be there in years to come."

That beef mincemeat has then been mixed with herbs and seasoning, wrapped round a quail egg, and completely cooked and offered to me and Hattie Cary, Fortnum & Mason's foods and drinks studio producer, on a three-tier cake stand atop a stiff cotton tablecloth.

I ask if she thinks this can be a important second within the evolution of lab-grown meat.

"Absolutely," she replies. "Cultivated meat is in its infancy, and we are unbelievably honoured to be able to create the first-ever cultivated meat scotch egg and be among the first people ever to taste it outside of a lab."

It's not accredited but by the Food Standards Agency for human consumption within the UK and, earlier than consuming, I needed to signal types saying I used to be conscious of the "risks" and took them willingly.

But how did it style?

It tasted superb: meaty and with the precise "mouth feel", I would not have recognized I used to be consuming something apart from farm-reared meat minced and wrapped round an egg. Though, creating convincing processed meat is just not the hardest of style take a look at challenges.

Perhaps a much bigger hurdle is the "yuck" issue. Many individuals assume meat ought to stroll about in a discipline not spin round in a flask.

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Fortnum & Mason aren't planning to promote the cultivated meat scotch egg any time quickly, not least due to authorities regulation. But they need to begin the dialog.

"Convincing customers would certainly take a little bit of education because it's new and it's something that we're not used to seeing," Ms Cary says.

"And, at the moment, it feels like one of those very sci-fi things that people can't quite believe is really happening."

In an period of alarm over the quantity of processed meals being consumed, many individuals see cultivated meat as yet one more assault on extra pure foodstuffs.

But, I think within the subsequent few many years, it should take its place amongst a menu of meat choices.

The Climate Show With Tom Heap airs at 3.30pm and seven.30pm on Saturday and Sunday on Sky News