News

December 08, 2016


Order now for Christmas

A beautiful rib of beef, a sumptuous rib-eye steak, juicy chicken - have you already decided on your Christmas dinner? 

Here at Wild Beef we can custom cut your Christmas beef and we also have the best free-range chicken for you and your guests. We are happy to tell you more about our options and recipe suggestions. 

The cut-off date for Christmas orders placed online is Friday December 16th

Alternatively, please ring our team at 01647 433 433 to place your order.

Our last day of trading before Christmas will be Friday December 23rd at Borough Market and Saturday December 24th at Broadway Market. We do advice to pre-order as stock is limited. There will be a free pack of Wild Beef mince with all Christmas meat orders! 

Happy Christmas from all of us at the Wild Beef West Country Farm Shop! 

 

Richard's Blog - September warmth & a Luing Bull

Sunday – a grand walk in the morning sun to herd the cattle away from the road, and across the river to the Assycombe Ridge, and relative safety from speeding traffic.

Such hikes are often rewarded with autumnal wild produce – blackberries, whortleberries and mushrooms, including the magic variety for those so inclined. Berries this year have been unusually prolific, especially those of the Rowan and Hawthorn. Our avian winter visitors have a feast in store for them, although they tend to gorge themselves and then be short later on. 

The September warmth together with the rains, have given a flush of grass. And the moor, if anything, is under-stocked. The heather has recovered well, but is now inhibited by an excess of Molina grass and gorse.

Last evening, for the first time ever, I heard the roaring of a rutting stag on the hill; a truly primeval sound. It explained the brazenness  of two hinds and their calves that were unperturbed by my passing.

A different farming routine this year, with the cows and calves running with the bull on a nature reserve to help maintain the ecology of the area. A different bull as well, a Luing (a Shorthorn/Highland cross), hopefully to impart hybrid vigour to the Welsh Black offspring.

The weanlings and store cattle are summering on the moor, chaperoned by our veteran matriarch, Orphan Annie, now aged 19. They thrive on the hill, enjoying the freedom and summer breezes which give relief from unwelcome insects. 

May 27, 2016


Meanwhile at Hillhead Farm: May 2016

Living and working where we do, I am not given to complaining about the weather, but the incessant deluges vested upon the hills from October until March have tested the most stoic, and has proved debilitating for humans and animals alike. Only now is there sufficient grass and warmth to turnout the weaned calves – one month later than usual.

The flowers, though, kept faith and did their best to brighten lives. Primroses and daffodils emerged before Christmas, while the snowdrops refused to appear before time – how/why?

     

Now with the advent of violets the countryside is bursting with colour, most noticeably the late primroses in swathes as never before. And most beautiful of all are the hillsides of mixed woodlands. Their buds and young leaves showing every subtle shade imaginable, of green, brown, beige, grey and white blending under the cloudy sun as only nature can – “the loveliest of trees, the cherry now – is hung with bloom along its bough – and stands about the woodland ride – wearing white for Eastertide”.  

Lizzie and I have continued our yo-yo routine to London, coping with yet another full-on Christmas, before catching breath into the New Year’s winter that never came. We finally bade farewell to Margriet and welcomed first Claire, and then Sarah, two more lovely people who we appreciate enormously helping us to promote and enhance what we do.

London is  more than ever a  congested and pressurised building site, and there is a feeling of “marking time” until this divisive referendum is behind us.

April 20, 2016


New range of Otter Vale mustards

Otter Vale mustards are hand-made in small batches from the finest ingredients (sourced locally where possible) with no artificial colours or flavouring and with a lot of dedication.

The beautifully designed jars with mustard come in different varieties including English, Dijon and Herb & Honey. They also make a great gift!

They make a perfect pair with (cold) meat, potatoes, eggs, vegetables or in a salad dressing.

Otter Vale Mustards are available from our Borough Market farm shop and online farm shop.

October 15, 2015


Meanwhile at Hillhead Farm: October 2015

This has been a Summer of goodbyes. Both our longstanding helpers have left; Rachael to look after her family; and Margriet; to see more of the world - starting with Iceland. They are much missed, and not only by our customers.

And then our swallows left.  Two broods, and ten chicks were raised in our back porch, only feet from our heads.  One day they were wheeling and squealing, and the next – silence, gone on their great adventure, leaving behind two cardboard mats thick with “guano”. How many insects went to make that weight of waste I wonder! 

Spring was lovely and Summer seems to have come and gone almost sheepishly. A good harvest of silage in July, with a second cut off rented fields to come later this month; the cows running with Jubilee for nine weeks (they cycle every three), before being returned to the moor and their Summer sabbatical. 

As the country comes out of holiday mode, the balance between visitors and home shoppers changed markedly. Borough has a dearth of good English products, which are sought by tourists. We are endeavouring to address that, not least by soon offering some of the very fine cheeses to emanate from Somerset, Devon and Cornwall. We’ve been doing a lot of cheese tasting and will share the results with you soon…be sure to watch this space!

October 05, 2015


Margriet’s Icelandic lamb soup/stew ‘Kjötsúpa’

This recipe is a general guideline as it is the perfect dish to add some left overs from the fridge or seasonal vegs to your own taste and mood.

This recipe serves 4 to 6 people. The stew/soup will keep well in the fridge for a few days and some say it tastes even better the day after!

Ingredients:
500g lamb (shoulder or loin, preferably on the bone, in cubes)
(alternatively, you could use some of our Wild Beef braising steak/ cubes)
1 onion, chopped
100g white cabbage in thin strips
½ turnip or kohlrabi, in small cubes
3 carrots, chopped
1 leek, sliced
3 handful new potatoes with skin
florets of half a cauliflower
250g rice (wholegrain/brown)
4 cloves of garlic, finely chopped
pinch of Thyme
salt and pepper
water (about 1/2 litre for a stew, 1 ½ litre for a soup)
butter

Method:
Sautee the meat with butter for a few minutes in a big pot with a pinch of salt and pepper. Then add the water (and bones, if you have any) and let it cook for five minutes. Bring the temperature down and simmer for about 15 minutes. Add the rice and simmer for another 20 minutes. Then start adding the vegetables, potatoes and garlic and simmer for 20 minutes. Bring to taste with more pepper and salt. Skim off any fat and take out the bones before serving.

You can serve the stew/soup with some extra potatoes or bread on the side. In some families a bit of whole milk is added too.
July 15, 2015


Recipe: Jerome's Wild Beef Skirt with pepper brandy sauce

Jerome is a familiar face at Borough market. He knows a lot about food safety and cheese, but is also really good with our beef! He kindly shared his recipe for skirt steak (or ‘steak bavette’). It includes scoring the skirt for extra tenderness and a sauce with a kick!

Ingredients:
About 150g of Wild Beef skirt per person
Butter
Pepper and salt
Splash of brandy (whiskey works too!)

Method:
Make sure the skirt steaks are at room temperature. Start by scoring 1/3 of the width of the skirt on either side. Season the on both sides.

Melt some butter in a frying pan. Make sure it’s really hot before you add the steaks. Cook for three to four minutes either side. Take the steaks out of the pan and wrap them in some foil to tenderise for about 10 minutes while you make the sauce.



To make the sauce add some more pepper to the meat juices in your frying pan and add a shot of brandy. Scrape the bottom of the pan with a wooden spoon and simmer for a few minutes.

Cut your meat across the fiber and serve with whatever you fancy. Jerome had his with a roast veg and (home grown) rocket salad with a simple balsamic dressing.