Udder Farm Diaries

Down on the Farm with Brian
I won’t promise to write every month but Jane has asked me to put down some rambling about what’s happening on the farm. So here goes…

 Weather aside, farmers will never be satisfied with that aspect of Britain, it’s been a very rewarding time for us, as towards the end of last winter we finished building our new beef shed. This has enabled us to finish our own cattle for the butchers. We only rear Angus and Hereford cattle for the shop as we feel these traditional British breeds give a much better quality of carcass, and they respond well to the lush grass of the Blackmore vale. The first few cattle started coming through the shop in June and July and we now have enough in the system to keep you supplied in quality beef well into the new year. We rear all the beef from calves which we purchase from local farms.At the moment most of the Angus are coming from Roy & Ruby Collis in the village whereas the Herefords are from Guy and Julie Chandler next door to the shop.

Most of you will by now be aware of the quality of the pork at the butchers counter, the pork steaks are some of the best I’ve had, and for those of you who didn’t know, Roy and Ruby Collis supply most of the pork from their eight sows. However, they will be up against some stiff competition in the future as the first of our own herd of two Gloucester old spots farrowed last week, having 13 little piglets’, mother and babies are doing well.

Italian Night 24th Sept 2011!

Meet the Team-David

Meet David, Manager, here at The Udder Farm Shop. He’s worked here for a year, this month! So Happy First Year David!

He’s the friendly face you’ll see dashing around each department, or busy with the office phone stuck to his ear. David has the difficult job of making sure every single person is happy, whether it’s us workers, you, our friendly customers or our lovely suppliers. He’s great at helping us all out too; you’ll see him helping in the shop, behind the tills or behind the deli counter. He even chips in with the huge amount of washing up that occurs on a day to day basis in the Coffee Shop. He’s the busiest man here, so we’re sorry if you cannot get hold of him sometimes! But if he can help, he will!

Meet the Team

Meet Julian – Renowned Top Chef in the Udder Farm Shop Kitchen.  Julian can make an everyday home favourite into a gastronomic delight! He came to The Udder Farm Shop from the well known Grange Hotel in Oborne and has cooked up some wonderful meals for many special functions here. Julian is responsible for all your yummy meals and each morning creates your well loved Specials menu! From Breakfast to the Late Lunch Rush, Julian will be busy in the kitchen making sure your meal is cooked to perfection.

Meet the Team

Meet Kevin, Butchery Manager at The Udder Farm Shop. Kevin has been working here for nearly two and a half years. He has had 28 years experience working in all areas of the meat industry, from the slaughter house to supermarket counters.  He ensures the smooth running of our butchery department and is always the first to help out with any requirements you may have. He orders in the finest and most local meats to sell on our butchery counter, so that you get the best quality meats on your plate! Kevin says his favourite choice of meat would have to be “a good piece of Roasted Topside Beef”. In his spare time he is a Cub Scout leader for the Sherborne Scout group; he’s been a leader for 22 years and is very proud to have such an important role outside of work. We’d also like to congratulate Kevin, and the rest of the butchery department, on selling over 2000 pasties since they started making them this year!

July Deli Offers

 

10% off Driftwood/

Tor

10% off Basilino

10% off Mayhill Green

July Butchery Offers

10% off Belly Pork

10% off Gammon Joint