Make hay while the sun shines…

…so that’s what we’re doing this week!  After such a bad start to the year it’s a relief to get the barns filled, there seems to be plenty of grass thank goodness.

The first of our spring lambs are ready now and available in the shop and we have fresh beef, pork, sausages and gammons too.  There were even a few fillet steaks left last time I looked and plenty of burgers in the freezer. Becky has made a fresh batch of pork pies this week so if you’re planning a picnic over the weekend why not give one a try (or two, there are still a few different flavours left).

We’ve been busy with farm walks over the last couple of weeks and have a few more in the pipeline. It’s great to have an excuse to walk around the farm, especially at the moment, and we get to meet some lovely people who are really interested in what ‘s going on.  We will try to organise an evening walk in August so if you’re interested watch this space!

Posted in Events, Uncategorized

Open Farm Sunday, 9th June

11.00am to 3.00pm * FREE ENTRY *

“Discover the story behind your food” is the theme for this year’s event.  Do you know how many bags of flour we could make from our wheat fields, how many bowls of porridge from the oats or how many bacon and egg butties from the pigs and hens? (Actually, I’m not sure either off the top of my head but I’ll work it out by Sunday!)

Take a walk around the farm to see what’s new, maps available if you want to go on your own or Simon and I will be guiding a walk from 2pm.

 Other attractions (available 11.00-3.00 unless specified):

  • Sheep shearing and “Ask the Farmer”  (11.30;12.00;12.30;1.00)
  • Cutting room – bacon and burger making (from 12.00-2.00)
  • Bee keeping – see demonstration hive
  • Pigs, sheep, cattle, hens, horses, ducks
  • Machinery, old and new
  • Spinning (1.00-2.30)
  • Pig Roast/hot dogs (from 12.00)
  • Tea and cakes (from 1.00)

The Farm shop will be open with fresh and frozen meat available plus:

  • WR Haines fruit and veg
  • Chorizo and salami (made with Glamrock pork)
  • “The pie’s the limit” Glamrock pork pies
  • June’s cakes, jam and marmalade
  • Spot Loggins Ice Cream
  • Hayles Farm Apple Juice
  • Woodlands Farm yoghurt
  • Netherend Butter
  • Kitchen Garden jams and chutney

We hope to see you there.

If you’re going to an Open Farm Sunday event this year, make sure you take your camera for the chance to win £100 worth of Asda vouchers!  There is an open theme for this competition, we simply want to see some of the best moments you captured from Open Farm Sunday! Click here for more details…

 

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April news

We have finally been able to get on with some jobs around the farm – Simon has finished drilling the spring crops and lambing is nearly over, just a few ewe-lambs left to go.  The cattle are ready to go out, we’re just waiting for the grass to get growing  bit more.  Luckily we still have some hay and silage left from last year although we would like to keep some in store as we may not be in for bumper yields this year…

GREAT BRITISH BEEF WEEK: 21-28TH APRIL 2013

There is plenty of fresh, well hung, tasty beef in the shop this week in honour of GBBW.  I know there seems to be a week for anything and everything but when there’s food involved it can only be a good thing!

This year Ladies in Beef (I am a member of the Gloucestershire branch) are joining forces with the Royal Agricultural Benevolent Institution, a charity which helps farming families in financial difficulty, particularly relevant after the atrocious lambing season experienced by some areas of the UK.

 Various “Host a Roast” events are being held across the County with donations being made to the charity. For more information visit www.rabi.org.uk. We have donated a tasty bit of beef to the Star Bistro at Ullenwood for their St Georges Day menu, proceeds will go to RABI.

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Easter Opening

EASTER OPENING TIME

Good Friday – 9.30am to 5.00pm

Easter Saturday – 9.30am to 5.00pm

Closed Sunday/Monday/Tuesday

Open again Weds 3rd April

(in fact, we’re just open as usual!)

I know we said that we would be in the new shop for Easter, well, I don’t think I specified which one did I? I’m afraid the move has been put back again by a few months.

All we can say is sorry for the delay while we take part in a project that we will be able to let you know about in due course…

In the mean time please bear with us, we aim to put some extra refrigeration in the old shop as we seem to have a lot more fresh meat available most weeks.

We are well into lambing now and only have 50 of the main flock left to lamb. The 5 tups were extra keen this year covering 200 ewes in the first 2 weeks. Because of the weather we have only put some of the biggest singles and doubles out in the fields, the rest are all at the farm under cover waiting for Spring with the rest of us.

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February update

Where does the time go? Sorry for lack of communication since Christmas, I’ve been waiting to give you all news of our new shop (on the left as you come into the yard) but with one thing and another it’s still not quite ready. We’re just waiting for BT now (they were due to connect phone line in November but we’re now looking at March) and there are a few bits of decorating to finish off. I’m a bit wary about giving you all a date but let’s just say we hope to be in there by Easter.

We installed a biomass boiler before Christmas which now provides heat and hot water for the house and workshop. It can take small round straw bales (we’re burning home produced linseed straw at the moment) and whole pallets. The next phase is to supply the new farm shop and cutting room, hopefully later this year. We’re always on the look out for stuff to burn so please let me know if you have anything you want to get rid of (within reason!).

I have to mention the dreadful horse-meat saga that has been all over the news for the last few weeks. As producers we feel let down by the authorities who have allowed this fiasco to happen. What is the point of full “traceability” when you can’t believe what’s on the label anyway and with such a long and convoluted food chain it will be extremely difficult to pin-point blame. We have fresh beef available this week and I can guarantee that it was born at Old Farm and has only been as far as Long Compton. For those of you who have seen our horses out and about we do have one missing but I can assure you “Minty Bubbles” has gone to a lovely family home nearby!

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Christmas Orders 2012

Well, I can’t put it off any longer!  I have now put our Christmas Order Forms on the website, please take a look…

There are turkeys and game from Lower Clopton, cockerels and guinea fowl from Great Farm, “The Pie’s the Limit” pork pies, June’s sausage rolls and mince pies, fruit and veg from WR Haines and not forgetting Old Farm gammons, sausage meat, chipolatas and bacon.  If you want a smaller turkey then it’s advisable to get your order in as soon as possible as they tend to get booked up first or why not try a cockerel.

Poultry/game will be available for collection from Friday 21st. Other meat will be available from Wednesday.

Christmas Opening Times December 2012:
Weds 19th to Sat 22nd 9.30am-5.00pm
Sun 23rd 9.30am-2.00pm
Mon 24th 9.30am-2.00pm
Closed Tues/Weds/Thurs
Fri 28th 9.30am-5.00pm
Sat 29th 9.30am-5.00pm
Closed Sun
Mon 31st 9.30am-2.00pm
Closed Tues
From Weds 2nd Jan, open as normal.

 

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Old Farm on TV (well, CotswoldTV.com)

You can now see footage of the Cotswold Life Food and Drink Awards where we won the “Best Farm Shop” category (this is about 17 minutes into the coverage). We’re wearing DJ’s and posh frocks, not something you see every day.  Ours was the loudest table as we’d taken most of our staff to give us some moral support – we’d all been practicing our “oh, I’m really pleased they won” faces just in case.  Simon and I hadn’t practiced our winning speech though as we didn’t think we’d have to make one – you’d never guess!! To skip straight to the shortlisted Farm Shop miniclips click here.

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Winners!

We’re thrilled to say that we were announced as winners in the “Best Farm Shop” category at the Cotswold Life Food and Drink Awards on Monday night beating Foxbury Farm and the Duchy Farm Shop no less.

450 highly esteemed guests, finalists and sponsors including Adam Henson, Sir Roddy Llewellyn and Rob Rees MBE joined Cotswold Life to celebrate the 10th Anniversary Cotswold Life Food & Drink Awards at Cheltenham Racecourse.

There were a nail-biting few minutes as the nominations were read out and short films of the finalists were shown on the big screen; when our name was called out we could hardly believe our ears! The Horse & Groom and Cotswold Food Store also won their categories, it was a great night for the North Cotswolds.

The Wiggly Worm, championed by Rob Rees, is a charity that exists to improve health, well-being and self-esteem amongst the vulnerable, disadvantaged or seldom heard. Money was raised on the night and donations can still be made by texting ”WORM12 £xx” to 70070, go to www.thewigglyworm.org.uk for more information about the work they do…

There will be pictures and a full write up in the August edition of the magazine.

 

 

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New Opening Times

We have been thinking for a while about extending our hours and making the opening times easier to remember so from now on we are open:

Wednesday-Saturday     9.30am to 5.00pm

Apologies for any inconvenience, there will be a changeover period over the next few weeks so if you turn up on a Tuesday morning or after 5.00 on Friday just ring the bell and we’ll come and open up for you!

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Open Farm Sunday (17th June): schedule of events

Yes, we do actually make a plan for the day!!  Not sure about the weather on Sunday but we have plenty to look at undercover.

*11.00 Gates Open * 11.30  Shearing demo * 12.00 Lamb butchery * 12.30 Sausage making * 1.00 Shearing demo * 2.00 Guided Farm Walk, weather permitting * 3.00 Gates close

Also during the day: *Farm Shop open * Embarassing doggies * WR Haines Veg * Phoenix cards * Chicks hatching * BBQ * Cream teas * June’s cakes * Bee Keeping * Farm trail *

We hope to see you on Sunday, please dress for the weather…

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