Chef’s page

IN over eight years as your Head Chef l have visited many farms and businesses that rear livestock, arable crops, fruit and vegetables, but l had never been to a care farm.

I was drawn to Pennyhooks whilst watching an About Britain programme and was touched by the dedication and hard work of Lydia, Richard the farm manager, and their support helpers.

This 100 acre organic grass land farm on the Oxfordshire/Wiltshire border in Shrivenham has been owned by the Otter family for over 60 years. Its ancient valley is protected as a county wildlife site, currently part of the Natural England Higher Level Stewardship Programme and a Farm Trust providing a unique learning experience for young people and adults on the autistic spectrum.

Having had a family member with learning difficulties, and a teaching position where I taught all levels of students, some with Downs Syndrome and autism, I felt I might be able to help this registered charity with the raising of funds for the redevelopment of an old barn into living accommodation.

In early May l arrived to meet Lydia, her team and the Trust Patron The Reverend Doctor Gordon Gatward OBE retired Director Arthur Rank Centre, Care Farming Founder, former Club Committee member and his wife. The few hours l spent on the farm were so humbling. I saw the flock of egg laying hens and the quality control team who grade and box the eggs for a local farm shop. The grazing Angus cows and their calves play an important role in the farm conservation and pigs, goats and donkeys are key to the students’ wellbeing. l made my way home reflecting on how we might be able to help this wonderful cause. More on this to come.

With spiralling food costs, suppliers adding costs to transport, minimum orders, fewer deliveries or items missing from our daily deliveries we have a daily challenge to ensure that you receive the best offering we can provide in the Club. Scallops as a starter were £12, they would now be £24, and salmon has doubled in price! So, you will unfortunately see some price increases and dishes coming off the menu on a regular basis as they become more expensive. Of course the alternative dishes will be just as good!

Enjoy!