Butchers to look out for

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Partridge Farm, Tiverton, Devon

Posted on: Sep 28 2012

Partridge Farm is a beautiful 75 acre farm set in the lush Devon countryside. Duncan & Hannah have now lived on Partridge Farm for 4 years in January 2014, with their twin boys George & Freddie who are already farmers in the making. Duncan’s family have been farming for over 200 years as he grew up on a livestock farm, farming is very much in his blood. Hannah's family were long life butchers so they had a huge enthusiasm for the outdoor traditional way of living and farming and they love good food! Unable to consistently source really good local meat products they became disillusioned with intensive rearing of livestock and meat production & wanted to get back to traditional farming practices and values.

Starting on a cottage industry scale, they raised Gloucester Old Spots, butchering them themselves, curing bacon, air drying hams and salamis, sausages and black puddings. They were so taken aback by the unbelievable flavours they obtained, they decided to dedicate themselves to breeding and butchering Traditional and Rare Breed livestock the natural way. They now grow all their own Barley which they mill themselves to feed their pigs and feed their cattle & sheep on the top quality grass they grow. In 2013 they won the BEST Producer Award with Food & Drink Devon & Outstanding Product Award with their Grass fed Aberdeen Angus Sirloin steak along with 9 Taste of the west Awards & also a Countryside Alliance Rural Oscar for The best Butcher in the South West!!

Partridge Farm
EX16 8BN
Tel: 07775 900967 or 07784 833816

Twitter: @PartridgeFarm
Order: orders@partridgefarmtiverton.com
Website: www.partridgefarmtiverton.com                                                                                                             



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Brian Turner

A popular face on our TV screens, Yorkshire-born Brian’s career started in less glamorous circumstances - cooking breakfasts at his dad's transport café.

Your local butcher really cares about the meat he sells and the people he sells to. He deserves your support- let’s not lose him now.

Tom Parker Bowles

Tom is a food writer and broadcaster with a weekly column in The Mail on Sunday and is Food Editor at Esquire magazine.
His books include E Is For Eating – An Alphabet of Greed, The Year of Eating Dangerously and Full English; A Journey Through the British and Their Food. He also co-presented Market Kitchen on Good Food Channel and presented LBC Radio's Food and Drink Programme.

The steady loss of our local butchers is cause for serious alarm. Just 2 months back my favourite butcher, Kingsland and Son, fell victim to a fierce rent hike and was forced to move out. The whole area is still reeling from the loss. Because butchery is both art and science. Not just in the physical act of separating different cuts from a carcass, but the wealth of knowledge any serious butcher has; where the meat comes from, how long the beef was hung, what cuts are better suited to braising than roasting. Support your local butchers. For the sake of the community, and your taste buds too.

Rosemary Shrager

Rosemary Shrager, talented TV chef and cookery school teacher, is renowned for her role on reality TV show, Ladette to Lady. Rosemary has worked for Pierre Koffman at the famous Tante Claire restaurant in London and also for super chef Jean-Christophe Novelli.

Rosemary’s TV career began with series Rosemary – Castle Cook, followed by Rosemary on the Road, both for Channel 5. She is now a familiar face on ITV, following up her Rosemary Shrager's School For Cooks series with regular appearances on The Alan Titchmarsh Show.

It is so important to support butchers, if we do not then they will go and then we really will miss them. These people know where all their food has come from, generally sourcing everything from the local area’s farmers. Support for your butcher is support for the wider farming community.

Joanna Blythman

Joanna Blythman is Britain’s leading investigative food journalist and an influential commentator on the British food chain. She has won four Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book, The Food We Eat, a Caroline Walker Media Award for Improving the Nation’s Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat.

We need to cherish the excellent traditional butchers who have kept going valiantly in the teeth of the supermarket takeover of our food chain. As the Meat Crusade puts it, if one in 10 of us returned to our local butcher that would be make a real difference. And if one in five of us did so, even once a week, it could start a revolution.

Jay Rayner

The award winning Observer Food Critic and One show journalist.

Jay currently chairs the new Radio 4 food panel show, The Kitchen Cabinet, having recently appeared as judge on Masterchef and The Great British Waste Menu, and hosted Channel 4's magazine show Food: What Goes in your Basket?

Now, more than ever, we need to know where our meat is coming from, and your local butcher is best placed to give you that vital information. There is no substitute for buying your meat from the people who sourced it. They are the ones who know how it was raised, how it was slaughtered and how best to cook it. If we lose our local butchers we lose an irreplaceable part of the food chain.