by Jo Hayers
Somerset Smokehouse
A family run smokehouse, producing smouldering smoked pork from home reared pigs raised in the wonderful somerset levels. Using local suppliers for all other ingredients.
Quail and duck scotch eggs, homemade sausage rolls and complimentary pickles and chutneys as well as hot home smoked pulled pork buns with coleslaw and gherkins and hot dogs.
Pear Tree Farm, Meare BA6 9TH
Tel: 01458 860728
Email: thesomersetsmokehouse@hotmail.com
Facebook: @thesomersetsmokehouse
Little Hollows Pasta
Little Hollows Pasta specialises in a variety of handmade, fresh (never more than one day old) and dry pastas made with as many local ingredients as possible. We use Shipton Flour and Organic (Soil association) free range eggs from Wiltshire. Other products include a growing range of pasta sauces and pestos. We want to provide the best and most nutritious products for our customers, and as such don’t use any artificial additives or preservatives in our recipes.
We use traditional Italian recipes and offer vegan and GF options.
Twitter: @little_hollows
Mike’s Pork
I have been breeding and rearing my own Gloucestershire Old Spot free range pigs since 2005, based on the Somerset Levels.
I can guarantee full traceability of my pork and I have been awarded Food Standard Agency rating 5 for food hygiene.
My experience in the butchery trade means I am able to cut your order to your requirements. Please feel free to ask me any questions about my produce, methods and cooking tips, including how to achieve mouth watering pork crackling!!
Address: Burnham-On-Sea, Somerset
Tel: 01278 785593/ 07742 427967
Email: mikespork@hotmail.co.uk
Web: www.berrowbeef.co.uk
Facebook: mikespork1
Berrow Beef
We are small scale producers of exclusively grass fed, naturally reared native breed beef and lamb.
Our Aberdeen Angus and Hereford cattle are all bred and reared on our fourth generation family farm. They enjoy the freedom of the farm’s fields and pastures for the majority of the year, and are fed solely on our own hay and silage (which is effectively preserved grass) during the wetter winter months under cover, enabling them to grow and mature naturally. They then return to the fields each Spring with their calves. All of our beef is dry aged for a minimum of 21 days to ensure maximum flavour and tenderness.
Our mule flock of sheep live their entire lives outside apart from during the lambing season, when we keep them close and under cover to ensure the welfare of mum and offspring. During this time, like our cattle, they will eat only hay and silage.
Our non-intensive farming methods mean that you can be assured that our cattle and sheep enjoy high standards of welfare. What’s more, exclusively grass fed meat has been proven to be more beneficial for human health, animal wellbeing and the environment (it’s absolutely delicious too!).
We farm around 250 acres of land, and along with the cattle and sheep, we also produce our own hay and silage, as well as running a horse livery business. We’re fortunate enough to be located by the coast and on the stunning Somerset Levels. We believe that the combination of choosing native breeds, rearing them as simply and naturally as possible on good quality pasture and on a small scale results in truly fantastic tasting meat for our customers.
Address: Faircott Farm, Brent Road, Berrow, Burnham-On-Sea, Somerset, TA8 2JU
Tel: 01278 783087 / 07977 467717
Email: faircott@hotmail.co.uk
Web: www.berrowbeef.co.uk
Facebook: BerrowBeef
