Shop opening times
Friday: 9:30am – 2:00pm Saturday: 9:30am – 2:00pm
- March 2018
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- November 2017
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- November 2016
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- November 2015
- October 2015
- August 2015
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- March 2015
- January 2015
- November 2014
- October 2014
- September 2014
- June 2014
- May 2014
- April 2014
- March 2014
- November 2013
- September 2013
- July 2013
- June 2013
- April 2013
- March 2013
- February 2013
- November 2012
- August 2012
- July 2012
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- April 2012
- January 2012
- November 2011
- October 2011
- August 2011
- June 2011
- May 2011
For information please call Sarah or Simon on:
Tel: 01608 650394
19 days from the first lambs arriving we now only have about 20 ewes left in the main flock (of ~270), the warm weather we’ve had over the last couple of weeks must have encouraged them. If they’d known what was in store with the wind and rain we had today they may have hung on for a bit longer! Don’t worry, only the strong lambs are out in the fields, anything less than about 4-5 days is undercover.
There is still a group of about 60 ewe-lambs (first timers) due to start lambing soon so it’s good to get the older ones out of the way so we can concentrate on looking after them – they are sometimes a little shocked when a lamb appears (as if by magic) but after a few days in the mothering-up pens they’ll soon get the hang of it.
Farm Walks: If you pop to the farm during shop open times over the Easter holidays (9.30am-5.00pm, Weds-Sat 1st-4th & 8th-11th April) we have marked out the farm walk so you can see how the crops and lambs are growing. It’s great to see the older ones out in the fields but we’ll have some new ones back at the farm too and there’s a pen of pet lambs in the stable by the shop.
Orders: It’s not too late to place an order for Easter meat – we’ll have fresh lamb, beef, pork and gammons in next week (and the week after) so please let us know asap if you’d like to reserve anything. It’s not too late to place an order for Easter meat – we’ll have fresh lamb, beef, pork and gammons in next week (and the week after) so please let us know asap if you’d like to reserve anything.
Happy New Year to you all, good to be back to normal again (or as close as we can get)…
Actually, it’s all change at Old Farm for 2015. Our farm worker Ben has moved to pastures new (literally!) with a job at Barton Abbey Estate. He started here as an apprentice nearly 5 years ago and hopefully we have given him a good start to his farming career and we wish all the best for his new job. Freya is also moving on as she is at the end of her 6 month contract so Simon and I are going to be busy! Garry is still in the cutting room 2 days a week and Suzanne will be in the shop on Thursday and Friday mornings from now on. We are looking for help in the farm shop on Saturdays, see advert below.
We had the sheep scanned last Monday (Luke arrived at the same time as the wind and rain unfortunately) and we are expecting 500 lambs this year. Simon was really pleased with the results as there were only 2 barren ewes in the main flock and only 4 empty out of last year’s ewe-lambs which is a record for us – well done to the tups.
Following last year’s encounter with Chinese rock star Xu Wei, last Tuesday super model Liu Wen came to the farm as part of a Visit Britain press trip. She has >8.7 million followers on her social media pages and a picture of her with one of our Glamrock piglets has already had more than 8,200 “likes”. Whilst chatting to Simon she confessed she has a very sweet tooth, luckily we had made her chocolate orange brownies, lemon cake and scones – she liked all 3!
Saturday Vacancy: We are looking for an enthusiastic person to work in the Farm Shop on Saturdays, 9.00am-5.30pm. Applicants must be over 18 and preferably have a passion for locally sourced food! Duties include serving customers, re-stocking, cleaning, coffee/tea making, experience not essential as full training will be given. If you’re interested or would like more information please call (01608 650394) or e-mail (email@example.com) before 31/1/15.
I’ve done it! It’s a bit bigger than normal but we’ve managed to fit a lot in (meat, poultry, mince pies, veg, cheese, pork pies etc)
Just click here to download a copy. You can either…
- fill it in and e-mail back to me - firstname.lastname@example.org
- print it off and bring in to the shop
- pop into the shop and pick up a paper copy
- if you’re having any trouble downloading the file drop me an e-mail and I’ll send an attachment through.
It would be helpful if we could receive orders by 12th Dec and there are certain items that are limited and will be first come, first serve (e.g. hams/gammons, beef rib and sirloin) and if you are after a smaller turkey, these tend to sell out first. We will not be picking up the poultry until Sunday 21st (for collection from Monday 22nd) so late orders can be taken up to Saturday 20th although no guarantee for all sizes at this stage.
We have asked for a weight range in the turkey orders – this just helps us to allocate the birds although we do try to match them up as closely to your preferred weight as possible. A £20 deposit is required for all orders > £50.
Christmas Opening times:
Sun 21st : 10.00am – 3.00pm Sat 27th : 9.30am – 5.00pm
Mon 22nd : 9.00am – 6.00pm Tue 30th : 9.30am – 5.00pm
Tue 23rd : 9.00am – 6.00pm Wed 31st : 9.30am – 5.00pm
Wed 24th : 9.00am – 2.00pm Normal opening from 2/1/15
Remember Nigel and Adam’s Farm Kitchen? I know it seems like an age away but it has just been shortlisted (well in the long shortlist) for best factual TV program in the National TV awards! It needs your vote to get to the short-shortlist so if you have a spare moment and enjoyed the program follow this link: www.nationaltvawards.com
It must be that time of year as we were at the Gloucestershire Food and Farming awards last night and are thrilled to announce that we won the “Farmer of the Year” category. The category was sponsored and judged by Willans Solicitors, for more details click here!
|Moreton Show this Saturday! I think we should be in panic mode by now but we seem to be fairly under control (I can’t believe I’ve just written that), either that or we’ve forgotten to do something vital. Our combining at the farm is finished and Simon is just doing some contract work for our neighbours, then there’s a bit to do at Stow. (Tues~4.45pm)We’ll be in the same place as usual, Zone C, stand 120 (bottom right hand corner of the Grand Arena). Bacon/sausage butties available from 8.00am with burgers and pork baps from 11.00ish. We still have discounted advance tickets available which are great value for money – plan to get there early to make sure you see everything!
Mike Pearson (maker of Righton’s Ruin & Pearson’s cider) will be in the food hall with his latest batch, definitely worth a try…
And if you’re fed up of seeing your apples go to waste and you’d like to get involved in making cider for next year, read on.
OLD FARM & PEARSON’S CIDER MAKING DAY
Date: 11th October, time tbc
Please let me know asap if you’d like more info. or to book a space. email@example.com
Phone call to Simon ~8.45pm:
Sarah: Hi Si, how’s it going?
Simon: Wheel fell off : (
(well actually the steering axle snapped causing wheel to fall off!)
8th June, 11.00am – 3.00pm * FREE ENTRY *
- farm walk
- sheep shearing
- cider tasting
- butchery demo
- tractor and trailer rides (from 12.00)
- cheese tasting
- pig roast
- tea and cakes
- meet the farmer and more!
Dogs welcome on leads please & remember to dress for the weather!
Cider tasting today!
Come to the farm today (Sat 17th) to sample our very own Righton’s Ruin. After some extensive product testing this week (it’s a tough job but someone’s got to do it!) we’re finally ready to start selling. Try before you buy with tasting between 11.00 and 3.00 with Mike Pearson who made the cider for us. If you like it and fancy getting involved yourselves this year we are planning a pressing session on October 11th.
We can now count the pregnant ewes left in the barn on two hands and most of the flock are now enjoying the sunshine out in the fields. There are more than 400 lambs now – come along and see them if you get a chance over the Easter weekend. Our short walk is still available for kids to win an egg/chocolate bar by answering 3 easy questions and for the grown ups, have a go at counting the sheep in the Fosse Field for a chance to win a hamper. The walk is open this Thurs/Fri/Sat during shop opening hours.
Fresh Meat & Asparagus:
There is plenty of fresh meat in this week (especially lamb) and the burger machine has been on overtime ready for the bank holiday weekend. Just in time for Easter we have our first Asparagus of the season @ £2.20/bundle.
Dates for your diary:
17th May – Cider Tasting - 11.00-3.00. Come and try our “Righton’s Ruin” cider plus we’re having a table top sale in the barn. Refreshments available…
8th June – “Open Farm Sunday” – Watch this space for details
NB. The shop will be open as normal over the Easter – Weds-Sat 9.30-5.00pm (including Good Friday)
Easter Farm Walks
9th-12th & 16th-19th April
9.30am – 5.00pm
Follow the trail, see the lambs, find the clues to win an egg and help Simon count his sheep for a chance to win a local hamper & why not try an Old Farm Espresso, Latte or Cappuccino.
Have an Old Farm Easter Feast with home produced lamb, beef, pork and eggs plus
- Local Cheeses and Paxton & Whitfield crackers
- Home cooked ham
- Dale Street Deli salami, chorizo and air dried ham
- Local veg, yogurts, butter, apple juice, milk & cream
- June’s cakes, La Tradition bread, The Pie’s the Limit pork pies
- Oil from R-oil & Cotswold Gold (including infusions with chilli, lemon & garlic)
- Spot Loggins Ice-cream
- Extract Coffee