Seasonal News!

Hello All

A really mild week for the time of year, back to alfresco dining for some in our  Garden area, the garden furniture remains in situ! The tables in our undercover area are a sun trap and pleasantly warm in the absence of any wind. 

Fresh Wild Venison
This weekend we have fresh, wild venison on the shop shelf.  Available in the following cuts: 

Venison Chops

Diced Leg of Venison

Diced Shoulder of Venison

Haunch on the bone

Venison Mince

Christmas Orders
Thank you once again to everyone who has placed their order with us, I really do fully appreciate how difficult it is to know at this early stage how many to cater for,  so we are very  grateful for all the orders to date.  I  need to send preliminary orders over to our suppliers on December 1st, orders for Free Range Bronze turkeys are high this year.  If you would like to discuss any aspect of the order form with us, please just pick up the phone and we will provide good old fashioned customer service and talk to you!

Please go to the tab PLACE AN ORDER on our website to download an order form.
 

In addition to our full range of free range  poultry, all of the following are available to order for the Christmas Period:  

 Beef Joints from Beef reared at our farm

 Pork Joints

 Sausages (including pigs in blankets)

 Bacon

 Pork Pies, Chicken & Ham Pies, Turkey & Cranberry Pies 

 Gammon Joints

 Cooked Ham joints

 Veg Boxes

We have made up a sample Veg box in the chiller if you would like to look at the contents 

take the stress out of Christmas shopping by collecting your shopping already pre- prepared for you, stress free.

Christmas Trees
Once again We will be selling Abies Nordmanniana cut trees (Non-needle drop) from Limebridge, 3 miles away from Ellenden Farm.  David and I will be making our usual trips to hand pick and select all the trees we have available.  We will deliver trees free of charge within a 5 miles radius and David will also trim the base of the tree to fit your own individual stand using his chain saw if you require assistance.   

Gourmet Mulling Syrup

Nothing banishes the chills of winter like a warming glass of mulled wine. Take the guesswork out of getting the balance of spices just right with this easy-to-use Gourmet Mulling Syrup, made in the Cotswolds to a special blend.

A large bottle is enough for up to six bottles of mulled wine, there's a party in every bottle, or use just what you need and save the rest for another day.

Use with apple juice for a delicious teetotal alternative, add a dash or two to liven up fruit pies and crumbles, or simply drizzle over vanilla ice cream for a 'zingy' dessert with a difference.

Customer Feedback

Last week we introduced more traditional beef cuts onto our shop shelf; I would like to share Sara's feedback

"Seared Chuck Eye Steak, an inexpensive cut with incredible flavour, and has the potential to be one of the most succulent with a few tips: Take out of the packaging, salt, and rest for 20 minutes.  Sear both sides for 1 min in a very hot pan, turn the heat down a little, baste with the juices and butter, for a further 2 minutes.  Rest it for 5 minutes, if you can resist, cut across the grain   - I couldn't stop sampling it"

Great to have such positive feedback on a traditional  cut, new to our shop shelf.

Loyalty Prize Draw

As promised we have once again introduced our loyalty prize draw.  This week's winner is Jenny Dyer.  Jenny is a well deserved winner, who has shopped with us since we opened in 2007.

Finally...

After a mild week, a big drop in temperature today, but feeling much more seasonal on the rugby side-line!   Toby was selected to play for Evesham First XV again on Saturday;  this week he  scored  his first try for the team, made even better  that David was there to watch him.  This would have been a real struggle pre-covid...

Matthew played this morning at home and William travelled to Hereford, again we both were able to watch our children participate in sport, both David's and my passion.

The autumn colours around the farm are stunning at the moment, just about  managing to enjoy a weekly ride around the orchards.  It does get dark really early, but we have the pleasure of some glorious sunsets.

Take Care
Sara