It is an exciting time for our resident charcutier Matt Bedell, as he prepares for battle at the Young British Foodies final today. The YBF’s : “They’re the men and women using lost arts and new skills to bring craft back to the kitchen” HELL YES! If ever there was an award for Matt’s passion… [Read more…]
Intended to be our last night with Pops, we organised for a delivery of crabs. Not having ordered crabs here before, I asked the lovely Marky Market to deliver 10 large or 2o medium crabs. Totally misunderstanding the scale of these brown little monsters, the delivery of 20 medium crabs which had claws the size… [Read more…]
We arrived at St.Briavels Castle in Lydney on Thursday, through the sunny hills of the Forest of Dean to be part of the launch of Native Breeds. Graham & Ruth Waddington have been working tirelessly on building their new business, and after much success it was time to celebrate. Guests included the lovely Kate Humble, and… [Read more…]
I am really relieved that when we butchered we decided, by minimising the risk and maximising on the reward, we would remove the 3 muscles in the legs and cure them separately. By doing so we were able to trial a few different styles of cures – one of them wet brine, some others dry, some… [Read more…]
Last week I was at One Pig, a aural trace of a pigs life from the comforts of the farm to my fork. The very same day I had just returned from Wales, where we celebrated by slicing up our first samples of our hams. Timely? I have been a fan of Herbert for at… [Read more…]
Carl Warners book Food Landscapes is a delicious look into the world of food, but not in the plated variety – More Willy Wonka on meat acid. I can’t help but feel this one is a little ‘red riding hood’ but it could just be the tones..
Our current project wouldn’t be possible without the kind services and skills of Graham Waddington. Graham has been at the leading edge of British made charcuterie for over 10 years. Graham was one half of the fabulous Trealy Farm, and is now operating a smaller, more development lead operation called Native Breeds. We met Ruth… [Read more…]
Our resident curer, Matt Bedell had a chat with us about the progress of our curing this week.
We are doing it. Finally. And it’s more exciting than I ever thought it would be. Our first animals have been slaughtered and the curing has begun. Having talked about this for so long, that now that we finally are doing it, it feels quite unreal. This process is a research project. We like both farms,… [Read more…]
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May 16, 2012 by Eliza
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