Business continues to go from strength to strength for an Exeter family farm.
The Freemantle family has been farming pigs at Kenniford Farm on the outside of Exeter for more than 20 years.
And the farm had just signed a deal with a local pub chain Webb Enterprises to supply three local pubs with its Red Tractor approved pork.
Webb Enterprises specialises in running traditional pubs and restaurants and owns the Halfway Inn on the A3052, The Saddlers Arms at Lympstone and The Bowd Inn, Sidmouth.
Andrew Freemantle, of Kenniford Farm, said: ‘We are delighted to...
Chef Robin Rea from Ottery’s award-winning Rusty Pig has put together a special festival meal box for the Honiton Sausage & Cider Festival at the Honiton Showground on May 1 and 2.
The feast includes a Rusty Pig homemade saveloy and blood pudding, with green sauce and pease pudding.
“We’re really looking forward to supporting the festival this year as traders, and I wanted to make something a bit different for festival-goers to enjoy,” explained Robin.
Robin signed up for the festival after choosing the Devon Freewheelers as his charity of the year for 2015....
Do you enjoy your meat? Enjoy rare breed pork, but would like to do a little bit more with it?
West Town Farm have joined forces with local artisan charcuterie makers Good Game, the farm are providing the pork, Good Game are providing the skills and knowledge for a fabulous day on the farm learning to do more with meat.
This course is aimed at the home hobbyist and any lover of good food who might want to make their own bacon or have a go at curing a Chorizo or two. This is a great way to get an appreciation of what goes into curing and what you need to do it at home....
Do you enjoy your meat, love rare breed pork, but would like to do a little bit more with it?
West Town Farm have joined forces with local artisan charcuterie makers Good Game, the farm are providing the pork, Good Game are providing the skills and knowledge for a fabulous day on the farm learning to do more with meat.
This course is aimed at the home hobbyist and any lover of good food who might want to make their own bacon or have a go at curing a Chorizo or two. This is a great way to get an appreciation of what goes into curing and what you need to do it at home....
Do you enjoy your meat, love rare breed pork, but would like to do a little bit more with it?
West Town Farm have joined forces with local artisan charcuterie makers Good Game, the farm are providing the pork, Good Game are providing the skills and knowledge for a fabulous day on the farm learning to do more with meat.
This course is aimed at the home hobbyist and any lover of good food who might want to make their own bacon or have a go at curing a Chorizo or two. This is a great way to get an appreciation of what goes into curing and what you need to do it at home....
Bacon Connoisseurs Week (18 – 24 March) is set to revolutionise the nation’s love affair with bacon (apologies to all vegetarians among you).
This special week celebrates the many cuts and cures of the great rasher and is a firm favourite in the foodie calendar. This year over 300 cuts and cures from producers all over the nation have been entered into the Bacon Connoisseurs Week Great Bacon Revolution Awards on 18 March. The shortlist includes some tantalising new flavours such as vanilla, cherrywood, beetroot & black pepper and sweet chilli bacon. Other shortlisted rashers...
It is vital that the high welfare standards and traceability that UK farmers meet are replicated further down the supply chain as the horse meat and DNA revelations continue to undermine consumer confidence in the food they eat, the NFU said today.
As news emerged that Findus has removed one of its products – which in some cases were 100 per cent horse meat rather than beef – the NFU wants to emphasise to consumers that this issue had nothing to do with the integrity of UK farmed products. Consumers who are seeking reassurance in the food they buy should look to 100 per cent...
A couple of weeks ago I cooked this at a demonstration marking the opening of the Kitchen Studio in Exmouth. And then last Friday I was reminded of it at the wassailing evening at The Lamb in Sandford. This old Devon ceremony is held to encourage a good apple harvest and involves 'watering' an apple tree with cider and shouting to keep evil spirits away from the orchard trees.
To encourage the apple trees I cooked this warming dish which uses a local cider, preferbly Sandford Orchards' scrumpy, which has lovely layers of flavour and cooks very well. (It also 'drinks' quite well...
