TELEGRAPH ARTICLE 2009
By Robert Gore-Langton 17/07/09
"Down at Foxholes Farm, ducks quack at your ankles, geese strut past the front door and a pack of collies bark like billyo. The small farm, considering its glowing reputation, has a nicely ramshackle Pa Larkin feel to it.
Tucked away in a glorious valley by the Dorset coast, near Dorchester, Foxholes goes way beyond being just an organic farm....
To read the full article click here.
SHEEPSKINS
Great as throws, rugs, bedding, babies comforters and pet beds. £159.00.
Call 01308 482 688 to order
LOCAL HEROES
Thanks to the likes of Hugh Fearnley-Whittingstall, free-range, organic farming has become synonymous with the movement for ethically sourced and sustainable food. But for Ian and Denise Bell, whose Dorset farm is a haven for, among other animals, cows, sheep and pigs, that's not enough.
The Bells are among a select breed of farmers who produce biodynamic meat. But what exactly is a biodynamic cow? "Our cows not only graze simply on grass in summer and hay in winter but are also given absolutely no pharmaceutical medicines or chemicals," Ian explains. "We have vets who make diagnoses and then we give the animals homeopathic remedies for everything from preventing worms to curing pneumonia. Scientists call it hocus-pocus, but it's extremely effective."
The Bells, who have been farming biodynamically for 12 years, also allow their calves to reach full maturity – usually five years – before they slaughter them. In the commercial world, it can be as low as 16 months. The Bells' cows are also allowed to stay together until the calves have weaned from their mothers.
The whole process, Ian says, produces cows that are "playful, bright-eyed and, above all, resilient" and meat that is "pure and unsullied". Ideal for Mark Hix's braised shin of beef with dumplings, which, he says, is "perfect if you have friends round over Christmas".
Read more here
CHEFS VISIT OUR FARM
(Excerpts from an independent article it can be read in full here)
Greeted by Denise and Ian, Turpin the yapping Jack Russell, we were anxious to see for ourselves why Heritage Prime meat has built up something of a cult status among those who care about how food is produced.
In the case of livestock, biodynamic farming is about the closest you can get to giving animals their most natural life cycle while still actually rearing meat for the table. It's based on respect for the animals' lives as well as the environment in which they live. The biodynamic farmer operates free of synthesised fertilisers, man-made feeds, pharmaceutical treatments or anything else that interferes with the balance of the food chain. As a result, the vitality of the animals is passed on to the consumer via the quality and flavour of their meat - or so the theory goes.
There is logic to the theory. Biodynamic practice means animals are allowed to mature much more slowly than commercially reared livestock. Heritage Prime lambs, for instance are kept until they're one year old (officially, becoming hogget) rather than being slaughtered within a matter of months; the Bells' Tamworth pigs enjoy life for two years as opposed to the more usual five months they get under intensive farming conditions, and chickens live to the ripe old age of 18 months.
All medicines are homeopathic, a movement that has had a hard enough time being accepted for use on humans, let alone farm animals.
But Ian is adamant the approach has tangible, concrete advantages. "Biodynamics is about building the resilience of the whole farm, including the wildlife," he says. "We had a lot of disease here in this region, but whereas other farmers in the vale have to spend lots of money on treatments we don't have any problems." That resilience, he argues, is then passed on to humans. "It's amazing to see the difference in land that's been biodynamically farmed for 10 years - you can actually look at the grass and see how much greener it is," agrees Locatelli.
And what about flavour? We didn't get to taste the chicken (things are killed here when they're ready, not when you order them!), so we had to take Locatelli's endorsement on trust. "I have customers who phone to check when the chicken is on the menu, then book for two evenings once they know when it's available," he reveals.
It must be pointed out that for Denise and Ian, achieving the best taste for their produce is not an end in itself. They farm animals biodynamically because they truly believe that humans must rediscover a respect for animals and stop squeezing the earth dry of its last remaining resources. The fact that rearing animals slowly and naturally delivers the by-product of exceptional flavour is a bonus.
Read the chef's full experience on our farm here
BIODYNAMIC FOOD FORTNIGHT
"A happy pig makes a better crackling" declared Michel Roux Jr speaking in Borough Market's boardroom. "It's so true."
Michel Roux Jr speaking in Borough Market's boardroom
Biodynamic agriculture was pioneered by Rudolf Steiner (1861-1925) and Michel Roux said that he too believed in a proper use of seasonality and a recognition of the importance of the moon and solar system.
"My late father-in-law was a farmer and he always used to plant his vegetables at certain times of the year. My late grandfather was a hairdresser and he used to swear that the best time to cut hair was after a full moon as the hair would grow back stronger. That is wacky.
"But Biodynamic is about respect, respect for land and respect for the animals. My father reared rabbits and pigeons for the table and I remember fondly him looking after them and kissing and cuddling them.
"Biodynamic is a more expensive way of producing food at the moment. But I genuinely feel good after eating it. Money should not be the object as it is the quality that matters. Soon we will soon be embracing biodynamics. Biodynamics will no longer be a wacky term. If you think about organics fifteen years ago it was very wacky. Biodynamics is the way forward."
Read the full article here
WHATS NEW?
Exceptional 48month reared Aberdeen Angus Beef now available in small, medium and large boxes. Call 01308 482 688 or email us for an exact quote.
Beef Box Contains:
Rump Steak, Sirlion Steak, Fillet Steak, Shin for braising, Clod for braising, Thick Flank for braising, Diced Chuck Steak. Topside, Silverside (Great for spicing) Forerib and Backrib, Bread & Butter cut, Brisket (Great for pot roast or corned beef!) Liver, Kidney, Skirt Steak, Minced Beef.
All with slow food recipies from the farmhouse kitchen.
Call 01308 482 688 or email us to discuss sharer in animal as each carcass differs in weight, a full quote can be given based on availability.
We support buying locally seasonal foods and keeping food miles to a minimum obtaining only specialist items further afield. This enables small independents, farmshops and markets to continue to operate.
To find out more about Biodynamic Farming visit the Biodynamic Agricultral Association Website
www.biodynamic.org.uk
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a variey of Tamworth Pork -the purest with the finest eating quality
A lovely selection with bags of chops, Belly Ribs-rashers,Leg steaks or roast,
Handmade sausages made from the whole pig, Burgers or mince. £175
all butchered & labelled ready to send.
Call 01308 482 688 to order
Pick up a copy of House and Garden Magazine - Page 44 Ian & Denise with Emma Treichl, Insider Lifestyle Journalist, on 'Eat Dorset' - A must have cookery book of Dorset Suppliers, with proceeds going to the NSPCC and other charities.
...made with Portland Wool from our own flock - (As modelled by Elliot on the right)
Each jumper individually handmade from our own wool, babies £45 Children £65 Adults £250.00.
Call 01308 482 688 to order.
We only have a few left - pulled over you on a cold night you benefit from the instant warmth that the sheep has to keep her young warm in all weathers. Successfully used as a large throw or table cloth under white cotton or linen top cloth.
Bluebell Healing Bed Blankets large double £350.00, all will last a lifetime -a favourite family heirloom!
Call 01308 482 688 to order.
IN THE PRESS
Heritage Prime feature on the BBC's 'Inside Out' programme.
"Move over organics - now
health-conscious consumers
can go one step further by
buying biodynamic......."
Read the full story here.
'Love What You Eat.'
"Two urbanites took to the Dorset hills with a vision of creating a bio-dynamic system of agriculture. The result has been a triumph...."
Read the full story here.
In 2001 Heritage Prime -Earnestly British Meats of Rare Quality won Soil Association - Highly Commended Award for their Slowly Reared Pork, unusually they keep their pigs for two years on a very special diet, the award was granted for the purity and slow rearing as well as the fine eating quality.
Please take the time to read some of our endorsements - Click Here
OUR MEAT
Consider it an investment in your own well-being, slowly reared on the very best nutritional diet.
It is an event, a feast, a truly enjoyable experience.
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