HERD 2019

HERD Winner 2019

*PERFECTLY CRISPY PORCHETTA, SEE RECIPE ON PAGE 13

C

6 E U ISS 19 0 2 as m t is hr S CIPE E R IVE S FEST M NEW FAR FUN R E T WIN

Winner 2019

What a year it’s been! We’ve had a brilliant end to the year winning The Observer Food Monthly Best Independent Retailer. This was our food Oscar so to collect this award at the Freemasons Hall from Nigella Lawson and Jay Rayner made our year. This was voted by you and OFM readers so thank you very much for supporting us, it really does mean a lot. The trophy cabinet is fully stocked as we also picked up Gold Awards at the Great Taste Awards and Taste of the West, plus the Crumbs Magazine Award for Best Independent Retailer.

Things on Home Farm where we founded field&flower in 2011 continue as they always have done. Claire Flower has been looking after calving this year which all went very smoothly. The spring calves have done very well over the summer months and plenty of hay and silage was made to ensure they continue their grass and forage diets over the winter months. These traditional breed calves will wean naturally and enjoy the next 20-24 months roaming the clover rich pastures of the Gordano Valley.

This year we have continued to offer more variety, more recipes and more flexibility for you, our customers. We have now opened up 7 day a week delivery which is a watershed moment for us. It feels like only yesterday that we were delivering 30 beef boxes on one delivery date a month to friends and family. You’re now free to choose whatever delivery day suits you. One thing that hasn’t changed is our magnificent poultry farmer Stu, now in his sixth year of supplying field&flower. The free-range turkeys, geese and chicken Stu has been slow growing since July can be found on page 10. These bronze turkeys (our most popular Christmas roast in 2018) will again be delicious served with our new, larger Pancetta Wrapped Pigs in Blankets this year.

Every year we’re asked about cooking timings for the biggest meal of the year, so to give you a helping hand we’ll be including a cooking guide and turkey timer with all our Whole Turkeys.

As always at this time of year we would also like to say thank you to our team, whom we rely on and appreciate for continuing to drive field&flower forward.

We hope you enjoy the Festive Salmon recipe on page 6 and our Perfectly Crispy Porchetta on page 13.

Have a wonderful Christmas and a very happy New Year.

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CONTENTS SUPPORTING BRITISH FISHERMEN 04 FESTIVE SIDE OF SALMON RECIPE 06 PREMIUM OAK SMOKED BRITISH FISH

07

SLOW-GROWN CHRISTMAS BIRDS 10 GRASS-FED CHRISTMAS BEEF & TRIMMINGS

11

FREE-RANGE CHRISTMAS PORK 12 PERFECTLY CRISPY PORCHETTA RECIPE 13

THE MAKING OF BARBER’S VINTAGE CHEDDAR 14 FESTIVE CHEESE 16 CHRISTMAS SET BOXES & HAMPERS

18

FUN FOR THE LITTLE ONES 20 PLACING YOUR ORDER 21 CHRISTMAS FAQS 21

Oh, hel lo!

Meet your dedicated field&flower team!

Christmas morning breakfast is an underrated delight, before the Christmas day slump sets in and bestserved with a side of festive cheer. We asked the team how they like to start the big day, getting ready for the celebrations this year.

FLOWER

JAMES

TOM

CHARLOTTE

Definitely a smoked salmon bagel, filled with cream cheese, dill and a pinch of black pepper.

Always croissants and my nan’s homemade raspberry jam, it’s a family tradition in our house.

Ham and poached eggs all the way, with lashings of mustard and a good slice of toast (or three).

Croissants and coffee. Simple but perfect, and plenty of room for the main event later on.

DAVE

JD

CLAIRE

HARRIET

If I’m really honest it’s a large glass of homemade eggnog to kick off the festivities!

Eggs Royale for me. You can’t beat the buttery hollandaise and smoked salmon combo. Followed up by Christmas chocolates, obviously!

I can’t resist the Christmas chocolates (or whatever is in the stocking)!

GEORGIE

HANNAH

We always have fluffy pancakes with crispy bacon and plenty of maple syrup. The kids love it.

LEE

STEPHEN

Nibbling on whatever is in the kitchen.

If you come across a mini sausage roll you’ve hit the jackpot!

Bucks fizz and the chocolates my little nephew’s get in their stockings (they give it to me, I don’t steal it).

MOLLY Smoked haddock kedgeree. Goes down a treat with a glass of bucks fizz and a jammy egg on top.

ABI Crispy bacon, cheddar cheese and poached egg on a toasted English muffin. The cheese makes it that extra bit special for Christmas morning.

Ham and cheese toasted bagel…but in two halves, not like a sandwich (means you end up getting more ham and cheese)!

Eggs Benedict with field&flower gammon (it’s the best) for a Christmassy twist on a classic.

DAVID

MOLLY THE DOG

Smoked salmon pâté with crackers, it’s not an everyday breakfast and that’s why I love it.

Just the smell of the kitchen is enough for me...no it’s not who am I kidding, give me a sausage.

SEBASTIAN OUR SKILLED MASTER FISHMONGER

To wear the title of Master Fishmonger, one needs to have at least 10 years of experience within the fishing trade. Sebastian has dedicated 12 years to being a fishmonger, meaning his knowledge and passion shines through when talking all things fish.

The Master Fishmonger accolade was designed to celebrate the best in the industry. Those who wear it are not only highly skilled, but are also committed to the future of our oceans, dedicating their work to sustainable practices.

With multicultural roots; having been born in Venezuela and raised between there, France and the UK, Seb learnt to experiment with flavour and cooking combinations. His favourite recipe is pan-fried hake loin with garlic, chorizo and haricot beans!

British caught and landed by fishermen using sustainable methods

SUPPORTING BRITISH FISHERMEN

By Molly Hodgen

T

om’s boat bobs at the end of a jetty in Newhaven harbour (East Sussex). As we open the gate and step onto the jetty, minding not to slip, we’re met by an old boy.

With his thick white beard, checked shirt and a flat cap, he has the look of a wise man who’s spent some time at sea. He’s just a leisure fisher these days, he tells us with a laugh and a smile, finished with “Tom’s swearing somewhere down at the end of the jetty”.

We make the short walk down the jetty with our master fishmonger Sebastian. We’re greeted by a friendly young man dressed in bright yellow (and well-worn) oil skins. This is Tom, a third-generation fisherman who’s been fishing his whole life.

He’s been out since 4am this morning, a bad day for fishing, he grumbles under his breath.

Stepping onto his boat we’re met with the smells of the sea and the crunch of a shell underfoot.

There’s plenty of plaice, a flat fish with murky brown colouring and

enchanting orange spots, huss (a white fish, similar in taste and texture to monkfish) and even a lobster with deep, navy blue colouring, glistening with seawater and its speckled golden shell.

Keen to learn more, we ask Tom how things have changed over the years.

Drastic changes have been driven by over-fishing, including quotas which dictate allowable catch for particular species and regions. In theory you can’t argue with the logic. In practice, fishermen are left with vast amounts of paperwork, weighing each and every gram of fish they catch, as well as being subject to random inspections. All after a 4am start and 15-hour day.

Then there’s the issue of corruption.

It’s a murky world when you dig deeper into commercial fishing.

It’s much less work, Sebastian explains, for a fishery to complete the paperwork for one large trawler compared to 50 smaller day boats.

With the question of corruption aside, trawlers come with heavy

downfalls. Anything and everything will be scooped up regardless of whether it’s big enough, desirable enough or in good enough condition to sell. ‘Bottom trawling’, when the net is dragged along the seabed, also causes mass disruption to the seabed. It’s for this reason that we work with fishermen like Tom, operating on day boats less than 10 metres long. Tom carefully picks over his fish, putting back any that won’t sell, all while still alive.

One factor that hasn’t changed over the years is mother nature. Fish are seasonal and Tom is quick to tell us that January and February are bad months for fishing – he prefers the Autumn months when the cross over in seasons means more variety of fish.

A stormy day at sea risks safety, as well as stirring up the fish and impacting the following day too.

An onshore wind, for example, will move all the worms, small fish and other marine life out of their seabed homes – food for larger fish that

our fishermen are hoping to catch.

The larger fish move inshore to get hold of this food, making them less accessible for our fishermen.

Our British fishermen have much, much more to offer us than a piece of cod. Brill, plaice, sole, turbot, whiting, huss, mackerel, the list goes on. The best way to support British fishermen? Eat seasonally and be open to variety. If we create demand for lesser known fish this takes pressure off dwindling stocks, and it means our fishermen get paid on days they fail to land any cod (landing plenty of delicious, fresh huss instead).

It’s time to swap our cod goujons for simply whatever our fishermen have caught. We designed our Catch of the Day Box with exactly this in mind, offering our customers a selection of our Master Fishmonger’s catches of the week, in a variety of different sized boxes. Embracing the fresh, British fish we have right here in our waters.

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SUSTAINABLY SOURCED RSPCA ASSURED Loch Duart Salmon

1KG SERVES 7-8 £27.00

FESTIVE SIDE OF SALMON with cranberries, pine nuts and hasselback potatoes

Our whole side of salmon is sustainably sourced from Loch Duart in Scourie, North West Scotland. With its delicate flesh, sweet taste and mellow orange colour, our side of salmon is perfect paired with vibrant pink pomegranate jewels, tart cranberries and eye-catching hasselback potatoes. Light and refreshing, but with plenty of festive flavour to impress your guests.

Ingredients:

Method:

• 1kg side of field&flower salmon • 100g pomegranate seeds • Olive oil

1. Preheat the oven to 180°c fan, 200°c, gas mark 6.

For the potatoes: • 1kg floury potatoes (e.g. Maris Piper), skins left on • 4-6 tbsp olive oil • Sea salt For the pomegranate topping: • 2 tsp garlic oil • Zest of 2 lemons • 40g dried cranberries • 2 large handfuls of flat leaf parsley, finely chopped • 1 sprig of rosemary, needles removed • 100g chopped walnuts • 100g toasted pine nuts • Sea salt & freshly ground black pepper

VISIT: WWW.FIELDANDFLOWER.CO.UK

To shop our sustainable fish range

2. Wash and dry the potatoes, then make vertical slices into

the potatoes at 3mm intervals, about ¾ the way through the potato.

Top tip: For removing pomegranate seeds: cut the fruit in half, grab a large bowl, pop an apron on and use the back of a wooden spoon to hit the fruit over the bowl. The seeds should fall out without too much force.

3. Toss the potatoes in the olive oil until nicely coated and season. Place in a roasting dish and cook for 1 hour until crisp and golden.

4. Line another roasting tray with greaseproof paper and place the salmon in the tray, skin side down.

5. In a bowl mix together the topping ingredients. Using a spoon, top the salmon with the pomegranate mix and season to taste.

6. Drizzle with a little extra olive oil and bake for

SIDE OF SCOTTISH SALMON

7. When the salmon is cooked, remove from the oven,

Our best-selling fish, it appears that you love it as much as we do!

approximately 20 mins (or until the flesh flakes easily).

transfer to a serving dish and finish by scattering with the pomegranate seeds. Perfect served hot or cold.

£27.00 | 1kg | Serves 7-8

6 HERD

Premium oak smoked British fish Our range of smoked fish is prepared at the Severn & Wye Smokery on the edge of the Royal Forest of Dean, Gloucestershire. Taking sustainability seriously in all aspects of business, the Smokery produce oak wood chippings on site and take great care in replanting trees that are cut down. Over the past 20 years, five oaks have been felled and these replaced with 350 British deciduous trees, adding to the some 20 million covering the forest.

BEETROOT GRAVADLAX

SMOKED SALMON TRIMS

SCOTTISH SMOKED SALMON

SMOKED SALMON PÂTÉ

Beautifully speckled with dark purple hues. A touch of luxury with creamy scrambled eggs.

A thrifty cut with the same great flavour. Great piled on top of blinis with a dollop of sour cream.

Distinctive oak-smoked flavour with smooth and creamy flesh. Wonderful with a sprig of aromatic dill.

A handmade blend of the finest smoked salmon, crème fraîche and dill.

100g

2

£9.98

200g

4

£4.98

200g

2

£12.00

150g

4

£4.98

SMOKED FISH PLATTER

HONEY GLAZED SALMON

TRADITIONAL GRAVADLAX

SMOKED MACKEREL PÂTÉ

A little something for everyone, our bespoke mix of smoked mackerel, salmon, halibut and trout is just the thing for Christmas canapés.

Sweet and full flavoured, flake into bite sized chunks and pair with your Christmas morning eggs.

Our traditional Gravadlax with dill and black pepper is a festive treat. Smooth flavoured with hints of aromatic herbs, the perfect blini topper.

Handmade with the finest smoked mackerel. Our pâté is blended with crème fraîche and herbs, a must have for refreshing Boxing Day spreads.

125g

2

£6.98

200g

1-2

£9.48

100g

2

£7.98

150g

4

£4.48

SMOKED MACKEREL FILLETS

SMOKED HADDOCK

PEPPERED MACKEREL

KILN SMOKED TROUT

Our mackerel fillets are strong flavoured and hold up well against meatier festive flavours. Welldeserving of a spot on the Christmas menu.

Our sustainable smoked haddock is brimming with sweet and smoky flavours. Great flaked into homemade kedgeree with plenty of spice.

All the flavours of our traditional mackerel with the added punch of pepper. Perfect flaked onto toast with a dollop of crème fraîche and a handful of rocket.

A refreshing alternative to salmon. Our kiln smoked trout has a subtle smoked flavour, a wonderful accompaniment to its soft and creamy texture.

200g

2

£4.78

260g

2

£6.48

200g

2

£4.78

200g

2

£7.98

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OUR CHRISTMAS SHOP AWAITS Free-range, high-welfare & sustainably sourced We know how important food is to Christmas. Food is more than just flavour. It’s the ceremony of bringing us together. It’s the culture, the nostalgia, the smells that fill the house, escaping into the night air as the ground glistens with frost.

That’s why we pour our love and passion into each and every product we supply. Because Christmastime is not just about great tasting meat, it’s much more than that.

LEEK, CAULIFLOWER & STILTON GRATIN

FREE-RANGE PORCHETTA

TIS’ THE SEASON (for pigs in blankets, fa la la la la la la la la)

FREE-RANGE WHOLE CHICKEN

GOOSE FAT ROAST POTATOES

PANCETTA TOPPED BRUSSELS SPROUTS

CRANBERRY SAUCE

PANCETTA WRAPPED PIGS IN BLANKETS & PORK, SAGE & ONION STUFFING BALLS

CHRISTMAS BIRDS A traditional Christmas favourite, our premium range of birds and game is both delicious and versatile. Our Three Bird Roast is filled with rich flavour, while our Duck and Guinea Fowl is destined to be served alongside crispy golden potatoes. Not forgetting our traditional Goose and freerange, slow-grown Chicken – we offer a wide selection of poultry to bring some festive cheer to the Christmas dinner table.

With every Christmas order this year we’ll be sending our Christmas Cooking Guide, filled with step-by-step instructions and handy cooking times for our most popular festive cuts.

FREE-RANGE BRONZE TURKEY Our turkeys were hatched earlier this year and have been enjoying the beautiful Somerset countryside. This is great news because they’ll lead a full and happy life… but it does mean that numbers are limited! Make sure to place your order in time, choosing from our selection of sizes (because we let them do their own thing, our turkeys, just like humans, come in all shapes and sizes). Here’s what we can offer:

FREE COOKING GUIDE & TIMER WITH EVERY TURKEY!

SMALL

MEDIUM

3-4kg

4.5-5.4kg

5.5-6.4kg

10-12

12-14

£69.95

£72.95

£85.95

LARGE

EXTRA LARGE

BREAST JOINT

6.5-7.4kg

8+kg

1kg

8-10

FREE-RANGE GOOSE

14-16

16-18

£96.95

£112.95

4-5

£24.95

2.5kg 10-12

£58.95

TURKEY BREAST JOINTS

Our free-range goose is filled with rich and gamey flavours, bringing to mind some much-loved Christmas memories.

The natural fat content of our goose means the meat is deliciously juicy and tender, so you really can’t go wrong.

10 HERD

CROWN

4-4.9kg

4-6

£75.00

5-5.4kg

6-7

£85.00

5.5-6kg

7-8

£93.50

With Pork, Sage & Caramelised Onion Stuffing This boneless Turkey Breast Joint is rolled with a gluten-free Pork, Sage & Caramelised Onion Stuffing. Finished with a garnish of streaky bacon and fresh bay leaf for extra taste, this turkey breast joint is packed with all the flavours of Christmas.

1kg

4-5

£28.95

2.5kg

10-12

£58.95

FREE-RANGE DUCK

WHOLE LARGE CHICKEN

Our free-range and oven-ready duck makes a wonderfully flavoursome addition to a Christmas dinner party.

Reared on Creedy Carver Farm where the ducks are left to grow at their natural rate, our ducks have lived a healthy and happy life, reflected in the quality of the meat.

With a richer, fuller flavour than smaller chickens and proven to be a real family favourite, our large chicken makes a great option for Christmas entertaining. Deliciously tender and flavoursome meat that pairs perfectly with homemade giblet gravy.

2.5-3kg

6

£18.95

4.-4.5kg

8-9

£36.95

CHRISTMAS BEEF Looking for an alternative to the traditional turkey? Consider a beef joint as the star of your Christmas dinner. We’ve got a wide range of grass-fed, free-range Christmas beef this year, from chateaubriand to salted beef silverside, to beef fillet and sirloin roast.

Whatever you choose, it’s guaranteed to be the talking point of your Christmas dinner.

GRASS-FED BEEF All of our West Country beef is sourced from extensive grass and forage-based systems. The cattle graze on clover-rich pastures which shows in the flavour of the meat – deep, rich and beefy. We dry-age our prime beef cuts for a minimum of 28 days, leaving minimal water content and helping to develop those rich umami flavours we know and love.

RIB OF BEEF, BONE-IN 2-BONE RIB

3-BONE RIB

4-BONE RIB

2.5kg

4kg

6kg

5

8

£56.25

12

£88.98

£134.48

RIB OF BEEF, BONED AND ROLLED 1kg

SEE THE COOKING GUIDE ON OUR WEBSITE

1.5kg 6

4

BEST

BEST

SELLER

4-5

£5.48

12

£86.85

BEFORE YOU WRAP YOUR PIG IN ITS BLANKET, RUN THE SHARP EDGE OF YOUR KNIFE ALONG THE EDGE OF YOUR RASHER TO STRETCH IT OUT. THE THINNER THE RASHER, THE MORE IT WILL CRISP UP IN THE OVEN.

From large Pigs in Blankets (hand-crafted under the watchful eye of our head butcher) to homemade Stuffing Balls. We know it wouldn’t be Christmas without the trimmings, so why not indulge in our premium selection this year.

400g

£57.88

3kg

Making your own pigs in blankets?

CHRISTMAS TRIMMINGS

Oven-ready and completely delicious.

The hero of the Christmas roast.

8

£43.43

£28.95

PIGS IN BLANKETS (Pack of 14)

2kg

BEST

SELLER

PANCETTA WRAPPED PIGS IN BLANKETS (Pack of 6) Bigger most definitely IS better in this case.

3

£5.98

SELLER

STUFFING BALLS

MINI BURGER SLIDERS

Our stuffing balls are filled with Pork, Sage & Caramelised Onion and handmade in our Somerset butchery.

The ultimate festive canapés. Made exclusively with free-range, West Country beef.

240g

3

£5.45

336g

£3.98

FREE-RANGE CHRISTMAS PORK Our Christmas pork is reared by Simon Price in Sidbury, Devon. Practicing the highest animal welfare standards and with RSCPA assurance, the flavour of Simon’s free-range pork is like no other. From rich and juicy Porchetta joints to hand-crafted Pigs in Blankets, our pork will cover everything from the Christmas centrepiece to festive trimmings.

BEST

SELLER

SAUSAGE MEAT

PORK & FENNEL SAUSAGES

STREAKY BACON (smoked & unsmoked)

Our gluten-free Sausage Meat is delicious and perfect for creating homemade stuffing or sausage rolls!

Our Pork & Fennel Sausages are wonderfully aromatic.

As part of our premium sausage range, they are made using our finest free-range pork.

Our Streaky Bacon is a great way to keep larger joints from drying out during cooking. Try latticing a whole chicken or wild venison haunch to see for yourself.

400g

3

£3.98

400g

3

BEST

Our gluten-free pork stuffing with fresh sage and caramelised onion is a twist on the classic that you simply can’t beat.

450g

4-5

£5.45

240g

3

£3.75

BEST

SELLER

PORK SAGE & CARAMELISED ONION STUFFING

£4.98

BEST

SELLER

SELLER

PORCHETTA

TURKEY & CRANBERRY PORK PIE

Our rolled Porchetta joint is stuffed with a delicious pork and fruit stuffing. Made with only the finest freerange pork loin, this delicious oven-ready joint is the perfect addition to your Christmas dinner table.

Filled with slow-grown turkey, free-range pork and deliciously sweet cranberries, our Turkey, Pork & Cranberry Pie will melt-in-the-mouth. Great served as part of your Boxing Day spread.

2kg avg

8

£29.96

450g

4

£6.48

READY-TO-COOK GAMMON We dry-cure all of our gammon and bacon. This takes time, but it’s worth it, creating a full and concentrated flavour.

1kg

£12.80 2kg £25.60

3kg

£38.40 4kg

£51.20

PRE-COOKED HAM Cut from the hind leg, this boneless high-welfare ham joint is expertly cured using traditional methods.

WILTSHIRE ROASTED HAM

SMOKED ROASTED HAM

HONEY GLAZED ROASTED HAM

HAM PRE-COOKED

1kg

£16.95

1kg

£16.95

2kg

£33.90 2kg

£33.90 2kg

£33.90

3kg

£50.85 3kg

£50.85 3kg

£50.85

4kg

£67.80 4kg

£67.80 4kg

£67.80

1kg

£16.95

ALSO AVAILABLE SLICED

AND READY TO EAT

PERFECTLY CRISPY PORCHETTA With Crispy Sage, Garlic and Shallots Wonderfully simple, this roasted Porchetta recipe is just the thing for a festive get-together. With the classic flavours of bitter sage, spicy garlic and sweet shallot, our tender and full-flavoured Porchetta is the perfect Christmas centrepiece.

Prepare for aromas of roasted garlic, crispy crackling and juicy pork to fill the house – there couldn’t be anything better.

Ingredients • • • • • • •

2kg field&flower Porchetta joint, boned & rolled 400g shallots, peeled & halved 1 head of garlic, cloves removed but unpeeled 20g fresh sage Rapeseed oil Knob of butter Sea salt & freshly ground black pepper

Method 1. Pre-heat the oven to 240°c/220°c fan. Remove the pork from the fridge and bring to room temperature. While the oven is heating, drizzle a little oil into a roasting tin before adding the shallots and garlic.

2. Rub a good amount of sea salt into the skin of the

Porchetta joint, then place on top of the shallots and garlic (skin side up). Rub a little oil into the pork skin and roast for about 20 minutes.

3. Reduce the oven temperature to 190°c/170°c fan and cook for a further 60 minutes per kg.

4. Remove from the oven, place onto a plate, cover and

leave to rest for 15-25 minutes before carving. While resting, heat your butter in a frying pan, add the sage leaves and fry until crisp.

5. Serve your pork with the roasted shallots, garlic and crispy sage.

MEET THE FARMER

Simon Price, free-range pig farmer It’s a blustery day in the Devonshire countryside. The sun peeps around fluffy white clouds and a crisp smell fills the air, faintly reminiscent of the downpour of rain we had the day before. The sea glistens in the distance as we overlook Simon Price’s pig farm in Sidbury, Devon.

The pig has become somewhat of an icon of the British countryside. Conjuring up images of muddy fields (with snouts to match), welly boots and perhaps a flat cap and chequered shirt. We certainly felt a swell of pride wandering around Simon’s small, free-range pig farm.

With 40 years’ experience, Simon tends to his pigs with an expert eye and endearing passion. The south facing huts are designed with opening back doors for ventilation, wallows are created by tipping out water from the drinking troughs and straw is laid outside each hut as a luxury padded doormat, making

sure the pigs have plenty of shelter from the elements. The pigs live outside their entire lives, enjoying hut and run space that goes above and beyond RSPCA standards, with plenty of room for rootling around.

Ever-inquisitive, the pigs trot over as we stroll around the farm (in search of some food, no “SIMON WORKS HARD TO GIVE BACK TO THE LAND JUST AS HE DOES TO HIS PIGS. HIS LIVESTOCK ARE MOVED ONTO FRESH GRASS PADDOCKS ON A FREQUENT BASIS” doubt). The pigs will forage for grubs, herbs, roots, insects and anything else they can get their snouts on, as well as being fed a strictly vegetarian pig food. This ensures the pigs are well-nourished, on top of being free to forage as they please. As the afternoon unfolds the conversation turns to the environment. Simon works hard to give back to the land just as

he does to his pigs. His livestock are moved onto fresh grass paddocks on a frequent basis, meaning the farmland has the best chance of retaining its charming scenic views and econecessary biodiversity.

Simon’s dedicated approach to farming and all that comes with this is reflected in the quality of his pork. It was a pleasure to amble around his Devonshire farm, the picture-perfect advert for British pig farming.

READ MORE ABOUT SIMON AND ALL OF OUR FARMERS ON OUR WEBSITE: WWW.FIELDANDFLOWER.CO.UK/ABOUT-US/OUR-FARMERS

THE MAKING OF BARBER’S VINTAGE CHEDDAR

Written by Claire Flower & Molly Hodgen

So, cheddar-making.

The first step is to collect the milk. This takes place on a daily basis and comes from over 150 local farms, including 9 that belong to Barber’s themselves. A truly unique Somerset supply chain, all within 15 miles of the ancient Cheddar caves that gave this historic cheese its name. The milk is tested twice before being approved, once by the local farmer and a second time by the team at Barber’s.

Dave Miller | Barber’s Quality Manager

Cheese, glorious cheese. We spend a lot of time appreciating the flavours, textures and varieties of our favourite dairy product and to be perfectly honest, it’s easy to forget everything else. There’s just not much else you can think of (or would want to think of) when you dive head-first into a whole melted Camembert with a hunk of fresh bread.

For those of us who are interested in learning a little more about this delicious curd-filled product, read on! On our recent trip to Barber’s farm in Somerset we found out the inside-cheese-knowledge all about how their West Country cheddar is produced.

We should first point out that Barber’s cheddar is not just any old cheese pulled off the shelves, this is cheese that has been produced on Barber’s farm since the 1800s, is made using traditional starter cultures and has PDO certification (which stands for Protected Designation of Origin, meaning it’s exclusively produced using local milk, traditional techniques and aged for at least 9 months).

“BARBER’S CHEESEMAKERS PRIDE THEMSELVES ON USING TRADITIONAL TECHNIQUES COMBINED WITH MODERN INNOVATION, WHICH IS CERTAINLY SOMETHING WE EXPERIENCED FIRSTHAND DURING OUR TRIP TO THE FARM” Dave Miller (of 30 years and counting) knows just about everything there is to know about cheddar-making.

Next to be added is a fungal-based rennet, making Barber’s cheese 100% vegetarian.

This special mushroom-style rennet will curdle the milk and produce the curds and whey. The curds are cut into bite-sized pieces and the whey is transferred to be drained off.

Curds are then stacked, pressed and turned by hand to make sure any excess whey is completely drained. Although this might sound like a faff, the devil is in the detail and this is crucial in creating the cheddary texture we all know and love.

Stacks of curd are sliced again before being salted, ideally at a level of 1.78-1.8%. Too much salt and the starter won’t work, too little and both flavour and preserving qualities of the salt are lost. Salted curds are then packed into specialised wooden boxes and transformed to a storeroom for maturation.

Hygiene is taken seriously at every stage of the cheddar-making process on Barber’s farm. Milk passes through a pasteuriser for 18 seconds before entering the centrifuge, which might sound scary, but essentially separates the fats. Surplus cream at this point is turned into butter (a great way to reduce food waste).

After separation, milk passes back through the pasteuriser and straight into specialised cheese-holding vats.

“THE CHEESE IS MATURED IN THIS WAY FOR UP TO 2 YEARS, ALLOWING THE UNIQUE FLAVOUR OF BARBER’S CHEDDAR TO DEVELOP. DURING THIS PROCESS THE CHEDDAR IS REGULARLY GRADED BY AN EXPERT CHEESE GRADER (WHAT A JOB) UNTIL THE DESIRED TEXTURE AND TASTE IS REACHED.” Barber’s vats can hold 22,500 litres, will take 27 minutes to fill and can produce up to 2.5 tonnes of cheese, which should cover the Christmas cheeseboard nicely.

Starter culture is added after 20 minutes, a crucial step in developing the distinct flavour of Barber’s cheddar cheese. With up to 18 different strains of starter culture on the farm and these being chosen depending on what the cattle have been fed, it’s definitely not a case of “tip it in and hope for the best”.

Barber’s cheddar requires slightly more of an expert touch and thankfully, quality manager

The cheese is matured in this way for up to 2 years, allowing the unique flavour of Barber’s cheddar to develop. During this process the cheddar is regularly graded by an expert cheese grader (what a job) until the desired texture and taste is reached.

But the work doesn’t stop here. The dairy is cleaned daily using water extracted during the cheesemaking process, before being processed and then safely released into a local river. Solar panels are used to help keep the storerooms cool and in true Willy Wonkaesque style, each batch of cheese can be easily recorded using bar codes.

Barber’s Cheesemakers pride themselves on using traditional techniques combined with modern innovation, which is certainly something we experienced first-hand during our trip to the farm. It’s quite the process, but then again, only such a process would do justice to the fine-tasting 1833 Vintage Cheddar they produce on the farm.

BROWSE OUR CHEESE RANGE AT: www.fieldandflower.co.uk

BLACKSTICKS BLUE

The tangy one

ARTISAN CHEESE RANGE it’s epic, because it’s cheese

The finest West Country cheese the land ever did see. Our selection of artisan cheese has been hand-picked by us, sourced from independent British farmers and free-range dairy herds.

CORNISH BRIE

The gooey one

CORNISH GOUDA

The nutty one

CAPRICORN GOATS CHEESE

The crumbly one

GODDESS

The buttery one

SUNBURST WHITE STILTON WITH APRICOTS

The sweet one

MISS MUFFET

The creamy one

Tailor your festive cheeseboard with our indulgent range of artisan cheese!

Our hand-picked artisan cheese has been carefully selected and taste-tested by our team, ensuring only the finest produce reach your festive cheeseboard. From Black Cow Cheddar to Cornish Camembert, browse our range of soft-cheese, hard-cheese and everything-in-between cheese (all delicious, of course).

BLACK COW CHEDDAR Aged for an average of 12 months in a black wax truckle, our black cow cheddar is crumbly, rich and tangy.

Cheeseboard worthy in every sense of the word.

200g

£7.00

4-6

WENSLEYDALE WITH CRANBERRIES A perfect blend of sweet cranberries and creamy Wensleydale, this cheese is our festive favourite. It’s mild-tasting and perfectly complemented by the plump cranberries that run through it.

200g

£3.30

BARBER’S 1833 VINTAGE CHEDDAR Barber’s Vintage Cheddar is a traditional artisan cheese. Matured for 24 months to produce its rich, intense flavour, finished with a smooth, creamy and almost crunchy texture.

£2.48

190g

CORNISH BRIE The creamy and buttery flavour of this Cornish Brie makes it the perfect choice for a Christmas cheeseboard.

Pair with sticky fig relish and a fruity red.

160g

4-6

£2.80

SUSSEX CHARMER

CAPRICORN GOATS CHEESE

A cheese like no other. Our Sussex Charmer has a creamy cheddar taste combined with the zing of parmesan.

Full-bodied and fantastic with apples and pears.

If you’re looking for a great goats cheese, then look no further. The Capricorn combines a delicate nutty flavour with luxurious creaminess, perfect spread onto a cracker.

200g

4-6

£4.50

BOY LAITY CORNISH CAMEMBERT

MISS MUFFET

This mould ripened Camembert is rich, bold and buttery. The complex nature and pungent aroma is something to be behold. Simply bake and serve.

165g

2-3

£3.88

DUCKETT’S CAERPHILLY

BLACKSTICKS BLUE

SHARPHAM ELMHIRST

Our Duckett’s Caerphilly is mild and hard with a lemony tang. A proper Caerphilly with creamy edges and a deliciously crumbly centre.

Our Blacksticks Blue is a farmhouse cheese that’s soft, blue-veined and made from Butler’s family herd of pedigree cows. Aged for 8 weeks, the cheese is creamy, smooth and tangy.

A triple cream, mould ripened cheese similar to Vignotte. Light textured and delicately flavoured, this cheese is a lovely touch of luxury.

200g

16 HERD

£3.96

150g

£3.30

300g

4-6

£2.64

100g

£10.20

A continental-style Cornish cheese with creamy sweet flavour and supple texture. It’s sure to become a festive cheeseboard talking point

300g

£11.04

4-6

BARBER’S HAYSTACK CHEDDAR An everyday cheddar. Clean flavoured, ivory coloured and with a firm, mature taste. Perfect for grating into turkey toasties.

320g

£2.98

FESTIVE PARTY SEASON make it one to remember Festive party season is almost here.

An inappropriately large consumption of mince pies is on the horizon, as an open fire blazes, the house is filled with delicious smells and the jolly sounds of a familiar Christmas playlist resurface. Make your festive party season one to remember with our perfect party nibbles. From burger sliders to charcuterie, we’ve got it covered.

*see our burger sliders and festive recipes on our website.

OUR CHARITY PARTNER FareShare South West FareShare South West saves top quality surplus food from going to waste and redistributes it to over 170 charities, schools and community groups. They transform the food into nutritious meals for the vulnerable people they support.

We partner with FareShare to ensure those less fortunate in our society have access to quality meat they would not normally be able to eat. In 2018, we provided enough food to feed over 450 people in need. Christmas should be a time of feasting and abundance, but for many this is not the case. So, this festive season we are delighted to support FareShare in getting good food to those most in need and making sure the most vulnerable in our community have access to a Christmas dinner too.

Every £1 raised for FareShare this Christmas will enable them to provide four festive feasts to people in need, including homeless shelters, elderly lunch clubs, refugee charities and more.

For every Large Christmas Day Box sold, we’ll be donating 20 Christmas dinners to FareShare. For every Small Christmas Day Box sold, we’ll be donating 8 Christmas dinners.

Help support FareShare this Christmas by enjoying one of our Christmas hampers.

CHRISTMAS BOXES AND HAMPERS Take the fuss out of Christmas food shopping with our festive Christmas Boxes and Christmas Meat Hampers. We’ve brought our best-selling Christmas Day Box back by popular demand, as well as a smaller option for those of us enjoying a quieter Christmas this year. The seasonal favourite Wild Game Hamper returns, and we’ve added a Christmas Trimmings Box too. Our boxes and hampers make the perfect festive gift for loved ones, family and friends. Delivered across the UK in temperature-controlled cool boxes.

HOW OUR CHRISTMAS BOXES AND HAMPERS WORK Each of our festive Christmas Boxes and Hampers are available exclusively for delivery between Thursday 19th December and Tuesday 24th December. They can only be ordered as a one-off and cannot be added to a subscription order.

You can purchase all of our Christmas Boxes and Hampers at a discounted price compared to ordering each product individually (the prices below include discount). Once you’ve selected your box or hamper, all products will be added to your basket and the discount will be automatically applied. Feel free to add further products from our Christmas range to your order, however, if you remove any of the set box items from your basket you may lose the discounted price.

LARGE CHRISTMAS DAY BOX

SMALL CHRISTMAS DAY BOX

LARGE CHRISTMAS TRIMMINGS BOX

Our Large Christmas Day Box is back by popular demand, with everything you need for the ultimate festive feast.

Perfect for smaller gatherings, our Small Christmas Day Box includes oven-ready and easy to carve stuffed turkey breast.

We’ve got the Christmas trimmings covered, from hand-cured bacon all the way to free-range goose fat and traditional ham.

Contents: Bronze Turkey, Free-Range (4.5kg-5.4kg) Unsmoked Horseshoe Gammon, Boneless Honey Glazed Roasted Ham Joint Family Pack of Back Bacon, Unsmoked Pigs in Blankets, Free Range (Pack of 14) Scottish Smoked Salmon Streaky Bacon, Unsmoked (240g) Pork, Sage & Caramelised Onion Stuffing Cranberry Sauce Somerset Camembert Cornish Blue Barber’s 1833 Farmhouse Cheddar Caramelised Red Onion Relish Goose Fat Serves: 8-10 £167.88 £150.00

x1 1kg 1kg 480g x2 200g 480g 450g 227g 220g 175g 190g 300g 200g

Contents:

Contents:

Turkey Breast with Pork, Sage & Caramelised Onion Stuffing 1kg Streaky Bacon, Smoked 240g Pigs in Blankets (Pack of 14) x1 Scottish Smoked Salmon 200g Cranberry Sauce 227g Somerset Camembert 220g Cornish Blue 175g Barber’s 1833 Vintage Cheddar 190g Christmas Chutney 300g Goose Fat 200g

Unsmoked Horseshoe Gammon, Boneless Streaky Bacon, Smoked Pigs in Blankets (Pack of 14) Turkey, Cranberry & Smoked Bacon Pie Pork, Sage & Caramelised Onion Stuffing Cranberry Sauce Goose Fat Honey Glazed Roasted Ham Joint Caramelised Red Onion Relish Barber’s Black Wax Cheese

Serves: 4-5 £72.79 £65.00

Serves: 8-10 £69.15 £65.00

1kg 480g x1 450g 450g 227g 200g 1kg 300g 400g

WILD VENISON HAMPER

CHEESE AND CHARCUTERIE GIFT BOX

WILD GAME HAMPER

Our Wild Fallow Deer is sourced from sustainable herds in the West Country. Naturally lean and with a rich flavour that’s characteristic of game, our Wild Venison is delicious paired with fruits, spices and herbs. From medallions to French trimmed, our Wild Venison Hamper contains a variety of cuts for you to enjoy.

A combination of our finest cheeses and awardwinning Somerset charcuterie. These cheeses and meats pair perfectly for a real festive treat.

Our most popular gift box. We’ve sourced the very finest West Country game that will be dressed and delivered from estate to door. The venison and juniper sausages are a real treat.

Contents: 1x French Trimmed Bone-in Loin 4x Venison Loin Medallions 1x Pancetta Wrapped Loin cannon 1x Trimmed Venison Fillet

Serves: 4-6 £140.00 £120.00

1-1.3kg 380g 200g 300g min

Contents: Somerset Cider Chorizo, Sliced Sage, Mustard & Cider Salami, Sliced Fennel & Cider Salami Coppa, Sliced Blacksticks Blue Barber’s Haystack Cheddar Cheese Duckett’s Pasteurised Caerphilly Traditional Wholegrain Oatcakes Red Wine & Blue Cheese Salami Pokers Chorizo, Whole Long Way Round Reserve Pinot Noir

60g 60g 60g 60g 150g 320g 200g 60g 125g 170g x1

Serves: 5-7 £55.30 £52.00

Contents: Mini Venison Roasting Joint Mixed Game, Diced Wild Venison Haunch Steaks Wild Venison & Juniper Sausages Pheasant Breasts Partridge, Whole x 2 Pheasant, Whole

450g 400g 300g 450g 200g 250g 750g

Serves: 5-7 £49.71 £45.00

VENISON HAUNCH

with Walnut & Garlic Sourdough Crumb There’s something about a haunch of venison that reminds us of sitting around with family, enjoying good food and great company. With its rich, slightly gamey flavour, our venison haunch celebrates festive indulgence with every tender bite. The perfect partner to punchy roasted garlic crumb, laced with fresh rosemary and thyme.

Ingredients • 2kg field&flower wild venison haunch For the crumb: • 3 tbsp Maryland butter, melted • 100g fresh sourdough breadcrumbs • Thyme sprigs, leaves picked and chopped

• • • • •

50g finely chopped walnuts 1 tbsp Tracklements smooth Dijon mustard 1 sprig of rosemary, needles removed 2 cloves of garlic, peeled & minced Sea salt & freshly ground black pepper

Method 1. Remove the venison from the fridge around 30 minutes before you plan on cooking.

Preheat the oven to 200°c fan. Rub the venison with oil then place in the centre of the oven in a heavy based roasting dish. Roast for 30 minutes.

2. Meanwhile, mix together the crumb ingredients.

3. Remove the venison from the oven and spread the crumb mixture over the top of the

meat. Return to the oven and reduce the heat to 170°c, roasting for a further 15 minutes per kilo for medium-rare.

4. Remove from the oven once cooked to your liking and transfer the meat to a warm plate.

Cover with tin foil and rest for a minimum of 20 minutes before carving.

SEE MORE OF OUR FESTIVE RECIPES AT www.fieldandflower.co.uk/recipes/christmas

HERD

19

IT’S TIME TO GET FESTIVE

See our Christmas activities, perfect for the smaller ones!

CHRISTMAS GOOSE QUIZ

CALLING A

LL ELVES

Can you h elp Dave ou r delivery driver?

1. Who supplies our free-range goose?

A). Stuart Perkins on Castlemead Farm B). Simon Price in Sidbury, Devon C). Claire Flower on Home Farm 2. What is a group of geese called when they are on the ground?

A). Flock B). Brood C). Gaggle 3. Does a gander refer to a male or female goose?

A). Female B). Male 4. What is a young goose called?

A). Chick B). Gosling C). Hen

Did you know...

geese are When a group of lled a skein, flying they are ca If the group team, or wedge. ther they to is flying close ge . are called a plump 3=B

4=B

5=B

FESTIVE TRIMMINGS

2=C

CHRISTMAS ROASTS

1=A

5. How fast can a goose fly on average?

A). 30mph B). 40mph C). 50mph

EXTRAS

NOTES

Need a little inspiration? You can find our best-sellers in the Christmas section of our website.

YOUR CHRISTMAS DELIVERY is just a few clicks away

1.

2.

HEAD TO OUR WEBSITE

TAILOR YOUR CHRISTMAS ORDER

Log into your account and you will see ‘Book your Christmas delivery today’. Click the red CHOOSE button to take you into the Christmas page & basket.

Remember, your Christmas order is a one-off order and separate from your subscription, so you will be charged for the order at checkout.

3.

Start tailoring your Christmas order by choosing your favourite cuts and pick when you would like your order delivered. We are delivering Christmas orders on December 19th, 20th, 21st, 22nd, 23rd and 24th.

4.

CONFIRM YOUR ORDER

DON’T FORGET THE CHRISTMAS ORDER DEADLINE IS FRIDAY DECEMBER 13TH AT 9PM!

RECYCLING OUR PACKAGING Recycling your packing: Recycling is very important to us. The box and ice packs are all recyclable. You can either reuse the ice packs or put them through your plastic recycling (simply let them melt, pour out the water and leave them to dry before doing so).

Once you are happy with your selection, click checkout and confirm your order. Once your order has been placed you won’t be able to make any changes to the order online. Don’t worry if you have forgotten anything, just give us a call on 0203 735 8005 and we can help!

Get in touch with any questions you may have, we will be happy to help.

HELLO@FIELDANDFLOWER.CO.UK

0203 735 8005 (Monday to Sunday 9am - 6pm)

FAQs

Top 3 Christmas order questions:

Top 3 turkey questions:

What’s the deadline for placing a Christmas order?

Due to Christmas being a busy time of the year for most of us, including our farmers and butchers, our deadlines are earlier than usual for both Christmas orders and regular orders. The deadline for placing a Christmas order is Friday December 13th at 9pm.

Am I able to make any amendments to an order?

Once you have placed your Christmas order you will be unable to edit its contents as we take payment at the time of ordering. But don’t worry if you’ve forgotten something… simply give Charlotte a call on 0203 735 8005 and she’ll be happy to help.

What’s the delivery fee for a Christmas order?

Thursday 19th & Friday 20th = £5.95 Saturday 21st = £6.95 Sunday 22nd = £12.95 Monday 23rd = £13.95 Tuesday 24th (Christmas eve) =£14.95

WWW.FIELDANDFLOWER.CO.UK

Are your turkeys free-range?

Yes. Stu’s turkeys are raised using traditional farming methods. The turkeys are free to roam the Somerset fields, greatly improving the quality of the meat.

How long should I cook my turkey for?

We’ll be sending a pop-up turkey timer with every Christmas bird (it’s very small so keep a lookout for it). If the turkey is less than 4kg, cook it for 20 mins per kg + 70 mins. If the turkey is over 4kg, cook it for 20 mins per kg + 90 mins. There are also cooking guidelines on our website.

Will the turkey fit in my oven?

All our birds will fit in a standard oven. For reference, our largest turkey will be about 39cm wide x 30cm deep x 25cm high.

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