June 2014 NEWSLETTER

If you're reading this the chances are you believe in eating good food and great beef; whether it's organic, grass fed, properly hung, Longhorn, local or with a guaranteed provenance.  Rest assured we continue to work within these parameters and strive to offer you the finest Longhorn beef.  The whole process is quite a journey, but it's worth it and we make no compromises when it comes to quality. Sometimes this means there may be a short waiting time for certain steaks or roasting joints, so, if you have specific requirements, do please let us know in good time. We will, of course, do our utmost to deliver.

Food Festivals provide us, and other artisan producers, with a fabulous stage from which to present our products to a wider audience.  We very much enjoyed the Ludlow Spring Festival in April and Shrewsbury Food Festival is fast approaching.  It promises to be the ultimate culinary extravaganza! If you're free and you fancy a day out, we look forward to seeing you there!

Also, please see below for details of our Open Day on Sunday 13th July.

Enjoy your summer and here's to further enriching your food experience.

With very best wishes

Sam and Claire

Shrewsbury Food Festival - 28 & 29 June 2014 Shrewsfoodfest.161430

A 'must go' for your diaries and calendars. It was in our top 5 highlights of 2013 and we can't wait for this year's Food Festival. It is taking place in the heart of Shrewsbury in the picturesque Quarry Park and it will be show-casing all the finest, delicious, remarkable foodie products the county of Shropshire, and beyond, has to offer.  We will be there with three hats on.  One of our cows and her calf will be taking centre stage alongside a beautiful English Lop sow, her piglets and a nanny goat.  We'll be selling fresh beef from our chiller counter and also serving roast beef rolls. It's from field to fork at its very best!  For further details go to http://www.shrewsburyfoodfestival.co.uk

Farming Update

DSCF0663.141903Who needs artificial fertilizers when we can grow a crop of grass and clover like this?  This is a first cut of silage (a second and, if we're lucky, a third) will follow.  The grass is mown when it's dry and has had some sun on it. It's then allowed to wilt before it's picked up with the forage wagon and transported back to the yard. There we fill a concrete bunker, level, roll and cover it in plastic sheets and leave to 'pickle' into sweet smelling, nutritious winter forage.

Our organic linseed is now flowering (pale blue) and the field adjacent is just turning crimson with poppies.  The heavy showers, thunder, lightning and hail stones we've had over the last few days has prevented us from taking some good photos, but if you like, click on the Facebook or Twitter buttons below to keep track of what's happening here at Berwick on a more regular basis.

The Peach Tree, Shrewsbury

Peach-tree-outside-shot-thumb.215123We are absolutely delighted to be supplying Chris Burt, Executive Director Chef at the Peach Tree http://www.thepeachtree.co.uk with our Longhorn Beef.  He is a firm believer in supporting local producers and his creative and imaginative presentation of food is inspired. We are very much looking forward to continuing to work with Chris and his team.

Images of Great Berwick in June

Shrewsbury Farmer's Market

For local customers, please note that as well as being open every Friday (12 til DSCF9940.2157426pm) on the Farm, we are also going to have a regular pitch at the Shrewsbury Farmers' Market which takes place (come rain or shine) on the 1st Friday of each Month.

 

 

 

 

Shrewsbury Farmer's Market

DSCF0649.151257 - CopyFor local customers, please note that as well as being open every Friday (12 til 6pm) on the Farm, we are also going to have a regular pitch at the Shrewsbury Farmers' Market which takes place (come rain or shine) on the 1st Friday of each Month.