• Beef and Prune Tagine

    This is one of our favourite dishes. Not only does it taste delicious, it’s also really quick and easy to prepare. The flavours get better and better the longer it cooks.

    Don’t worry you don’t need a proper tagine, I use a Le Crueset casserole dish with a fitted lid.

    Serves 4 – 6

    • 3tbsp oil
    • 600g Diced casserole Steak
    • 1tbsp each of ground cumin and coriander seeds
    • 1tsp ground ginger
    • 2 cloves, ground
    • Salt & pepper
    • 1 onion, sliced
    • Zest of half an orange 1tbsp honey 250g pitted prunes 100g almonds
    • 1tbsp chopped fresh coriander leaves to serve

    Preheat the oven to 150°C/300°F. Using a large casserole (which has a fitted lid) heat the oil and brown the beef well. Add the spices, salt and pepper and cook for a minute. Then add the onion and fry everything together for another couple of minutes. Then add the orange zest, honey and prunes and cover with cold water. Bring it slowly to the boil, then add the almonds and stir well.

    Put the lid on and put it in the oven for two and a half hours. Check occasionally, stir and top up with water if necessary.

    Serve with cous cous, rice or mashed potatoes, scatter with chopped coriander.

  • Great Berwick 'Black Friday' Weekend

    Just in case you thought BLACK FRIDAY had passed us by, you'd be mistaken! We are offering a fantastic 15% off all our TOPSIDE & SILVERSIDE roasts and a whopping 50% off on our MINCE. Offer available on all orders placed up until midnight on Sunday 30 November.

  • Christmas Roast Beef

    With Christmas just six weeks away and mindful of the fact that we dry age all our beef on the hook for five weeks, we are in full swing making plans this week in readiness for your Festive Orders. As well as the classic Forerib and Sirloin roasting joints, which are true show-stoppers when they're presented at the table, there is Fillet, Rolled Sirloin and Topside. And don't forget all the pre-Christmas preparation you can do by making your scrumptious beef casseroles now and freezing them until they're needed!

    We also reckon our Christmas Hampers, which include a wonderful selection of beef and accompanying goodies make a fabulous gift for foodie friends and family. Happy shopping!

  • October 2014 NEWSLETTER

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    Sitting down to write this edition of our newsletter made us realise what a busy few months we've had and helps to explain why you've not heard from us for a while.  Shrewsbury and Ludlow Food Festivals have been significant events over the summer. Shrewsbury was bigger and better than last year, which was a huge achievement with much credit going to the organisers, Beth Heath and Andy Richardson.  We had fabulous pitches for the hot food and the chilled beef counters and our wonderful cow and calf are probably the most photographed in the county.

    Ludlow really stretched us, but for all the right reasons, as it takes place over three days and this year we were showcasing roast beef rolls and pulled beef rolls/wraps on our hot food stand as well as having the chilled beef counter. Our Great Berwick team worked tirelessly thoughout.  Special mention must, without a doubt, go to Sarah without whom all this couldn't be possible.  Her behind the scenes role in the Cold Room, alongside Martin our Butcher, is heroic.

    The forage wagon, combine harvester and baler have all been incredibly busy too this year.  We've just baled the last of the silage, which means we're pretty close to having the Harvest in safe and sound.  The sheds are full to bursting which bodes well for what ever the winter throws at us.  Organic grain buyers and merchants are now justifiably keen to get their hands on our linseed, barley and oats.

    The Shrewsbury Flower Show, at the end of August, has in previous years, triggered some to start thinking about Christmas. This year was top trumped though by an order we received in June!  We're very impressed by this forward planning and leads us on to give a gentle prompt to those who would like Beef for Christmas.  Please do get in touch in plenty of time!! In the meantime it's business as usual and we have good supplies of joints/cuts/steaks in stock.

    We hope you enjoy the Autumn; those wonderfully fresh and misty mornings and the long shadows in the afternoon sun certainly help lift the spirit!

    With very best wishes

    Sam and Claire

     

    Longhorn Burgers, Bournemouth

    LonghornBurgers.162046We're delighted to report that Great Berwick Organics is the exclusive supplier of Beef to a recently opened restaurant in Bournemouth which happens to be named after it's principal ingredient. 'LONGHORN BURGERS' is the brain child of Simon French and he spent alot of time with us earlier this year creating the ultimate burger mix. As well as a mouthwatering range of different burger options, LONGHORN BURGERS is also serving Great Berwick fillet, ribeye and sirloin steaks. If you happen to be in that part of the world, it's well worth paying them a visit. For further details go to http://www.longhornburgers.com

    Images of Shrewsbury and Ludlow Food Festivals 2014

  • Today is Buy British Day

    Seemingly today is the first ever Buy British Day....but shouldn't EVERY DAY be Buy British Day? Think British, Be Proud to be British, Buy British! Be it bicycles, lighting, footwear ... oh yes what about your Grocery Shopping basket? Look no further for your Great British Beef. We are so proud of our Longhorn Beef and we want to share it with as many appreciators of good food as possible.

  • 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.

  • British Pie Week 3 - 11 March 2014

    Did you know that it's British Pie Week? In order to mark the occasion we are offering our delicious 'individual cook from frozen' pies for a reduced price of £25.00 for a box of 10. The normal price is £30.00. Choose from Steak & Ale, Steak & Stilton, Steak & Kidney, Minced Beef & Onion ... or a Mixed Carton. The offer is only open until midnight on Monday 10th March, so hurry whilst stocks last!

  • March 2014 NEWSLETTER

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    We've had some wonderful sunny days just recently and it's finally stopped raining.  Dare we say 'yippee' or is that premature?  We'll certainly say 'yippee' for the snowdrops and the daffodils; and for the tulips and hyaciths which are poking their noses out of the ground.

    It has been well documented nationally just how wet it has been this winter and you'll see from the photographs below that Great Berwick has taken its fair share of the River Severn being unable to cope with the volume of water being thrown at it.  Whilst this is fairly normal for this time of year, the big difference is the sustained length of time we've had land completely submerged. (Sam  has calculated that approx 800 million cubic meters of water flowed past the farm between Christmas and the middle of February!) Only time will tell whether the grass and clover will properly recover.  We're optimistic that it will, but our thoughts are with farmers in the West Country and elsewhere who have experienced unprecidented flooding and distress.

    Sodden ground conditions means that this is the first time we've had the whole herd inside since the beginning of December. We're fortunate to have space to bring them all into our large sheds and onto lovely straw beds. It is a wonderful sight seeing them all looking so content, calm and dry!

    As we've said before, happy cows equal great tasting beef.

    Roll on spring and all the joy that it brings.

    WIth kind regards

    Sam and Claire

    Flood, flowers and fresh air

    Farm update

    This is a field of winter wheat, which is being mechanically weeded by our neighbour and fellow organic farmer, Ed Brettel. The machine is called a Robo crop and it uses a camera to differentiate between the crop and the weed.  It then DSCF9881.144840cleverly rakes in between the wheat plants and down the rows. We'll use this machine at least 3 or 4 times between now and the crop being ready to harvest.  It beats chemical sprays any day.

    We've also been muck spreading over the last week, thereby replenishing the soil nutrients and essential organic matter. Once spread it is quickly ploughed in to help reduce the pong and try and keep the neighbours happy!

    Dates for your 2014 Diary

    banner1.145717We're very much looking forward to this season's Festivals where we'll be in full swing selling chilled beef and our roast beef rolls. Please make a note of the dates:

    Ludlow Spring Festival 10 & 11 May   http://www.springevent.org.uk

    Shropshire County Show 24 May  http://www.shropshirecountyshow.com

    Shrewsbury Food Festival 28 & 29 June  http://www.shrewsburyfoodfestival.co.uk

    Ludlow Food Festival 12, 13 & 14 September  http://www.foodfestival.co.uk

    British Pie Week 3 - 11 March 2014

    Compressedpie.110409Did you know that we are in the middle of British Pie Week?!  In order to mark this auspicious occasion we are offering boxes of 10 of our individual, cook from frozen, pies for £25.00 (normally £30.00). This special offer is open until midnight on Monday 10th March, so if you're interested please hurry!

     

     

     

    Organic Spring Lamb

    Once again we are offering half and whole lambs for sale through the butchery DSCF9887.151026and on line http://www.longhornbeef.co.uk.  All the joints and cuts will be individually vacuum packed and labelled ready for your freezer.  Half lamb (approx 8kg): £75, whole lamb (approx 16kg): £150.00.  If you fancy a change from beef, it's perfect timing for Easter!

     

    Nigel Slater's Cow Crumble

    cow-crumble-in-dish.152421This savoury crumble uses a delicious mixture of diced chuck, skirt and shin (all of which we have available from our butchery or on line) to create a casserole which is then topped with grated potato and parsnip.  Tried and tested by at least one of our customers and it's certainly a firm favourite in the Barker kitchen.  The recipe can found by clicking http://www.longhornbeef.co.uk/recipes/  Thank you Nigel!

    If you have any beef recipes you'd like to share, do please let us know.

  • 'Grass fed beef that's good for you' Article from the Guardian 14 Dec 2013

    Stick to the grass-fed beef, not the grain-fed meat that dominates the supermarkets, and the health benefits multiply.

    Organic, grass-fed beef contains a complete protein profile – and it's much tastier than grain-fed beef.

    Thanks to our celebrated collection of native breeds and abundant green pastures, Britain effortlessly picks up the trophy for the world's best tasting beef. So why settle for slack-fleshed, vapid supermarket stuff? This grain-fed produce comes from fast-growing, foreign breeds fattened up on cereals, and won't eat that well, because it is rarely aged, more usually just dispatched directly from abattoir to store. It can't match the taste and succulence of darker, dry-aged beef from heritage breed cattle that grow slowly on a grassy diet. It also won't have that light cover of flavoursome, golden-white fat.

    One of the most nutritious foods, beef has appetite-sating high-quality protein, which has all the essential amino acids needed (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and more) to build muscle and bone. Beef is a great source of B vitamins (vital for brain function), and the most absorbable form of iron (called haem iron), which builds red blood cells and gives you energy. Its rich store of zinc supports the immune system.

    Beef contains both saturated and monounsaturated fat (thought to be protective against heart disease). Contrary to the prevalent dogma, it's emerging that there is no good evidence to support the notion that saturated fat is harmful. Beef from grass-fed cattle is a great source of omega 3 fatty acids, and conjugated linoleic acid, which some studies show reduces the risk of cancer, obesity, diabetes and some immune system disorders.

    Buy pastured beef from a craft butcher who has hung the meat to dry-age it and allow its natural flavour to develop.

     

     

     

  • December 2013 NEWSLETTER

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    Christmas is less than a week away, but there are still roses coming into bud and geraniums flowering in the garden.  Up until last week we've also had the main herd grazing the front field, which is unheard of at this time of year!  They're now tucking into stubble turnips, which is a bit of a Christmas treat!

    Whilst we've had some wind and rain over the last few days we are very grateful for a relatively mild, dry autumn, which has been an extra bonus after a truelly wonderful summer.

    As we write we are waiting for the courier to collect the final consignment of Christmas Orders and we're looking forward to seeing some of you tomorrow (Friday 20 December) when you call into the Butchery. Thank you very much to everyone who has supported us over the course of the year.  We so enjoy talking and corresponding with you all. We are very fortunate to have such a loyal following which continues to grow and flourish.  We believe wholeheartedly in our beef and the way in which we produce it.  When it comes to the taste, well if you're reading this, you'll know that that speaks for itself!

    May we take this opportunity to wish you all a very merry Christmas and a happy, peaceful and healthy New Year!

    We look forward to hearing from you in 2014.

    With very best wishes

    Sam and Claire

    Great Berwick Farm, Shrewsbury, Shropshire

     

    Unsung Heros

    DSCF9508.184010Those of you who've been down to the Butchery on a Friday afternoon may have met Sarah and if so will have experienced her passion and enthusiasm.  She is our pocket rocket and without her tireless loyality and commitment to her work here we'd struggle to provide the service we do.  She cuts, packs,weighs, labels, taste tests, you name it she does it.  She is our Berwick Star.

    Christmas Opening

    The Butchery will be open between 10am and 6pm on Friday 20 December for you to collect your Christmas orders and pick up any last minute supplies of beef, christmasholly.145852pies, horseradish or bearnaise for your fridge/freezer.

    We will also be open between 12pm and 4pm on Friday 27 December for you to collect your New Year orders.

    Our first day back in the New Year will be Friday 3 January when it will be business as usual in the Butchery between 12 midday and 6pm.

    We will, of course, continue to pick up emails and telephone calls over the Christmas period.  We might not be quite so quick replying though!!

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