Local Meat Offerings-Farm and Producers visits 5th May 2011.
Dave Gomm, (Thatcham Butchers), Catherine Fleming, Linda Harris and Barry Fairchild (Oxford Brookes), and Lee Atherton (the photographer)
Our day started with the photographer in our meat plant in Thatcham. Shots were taken in the hanging fridges of Royal Berkshire Pork and Cotswold Lambs on the carcase.
We then had some photo’s taken in the sausage production area of the process and actual manufacture with the same Pork.
Royal Berkshire Pork-Worlds End 01488 638155
Pudding Lane
Brightwalton
Newbury. Berks RG20 7BY
From here, we drove to meet Russell Kilvington at his farm at Worlds End, Newbury, where we were able to view, mix with and photograph his delightful set up of free range pigs. Russell was very helpful in explaining the Pork process from start to finish-and we saw the animals frolicking with their piglets in the May sunshine. The field was spacious and very rural, with the Pigs able to come and go at their will. They were very happy and not the least bit concerned that we were there. Lee was even able to “borrow” one of the huts to view his images in the shade-and he pronounced it “very comfortable.”
Russell produces the “Royal Berkshire Pork” brand, and Thatcham Butchers are the first to take the Pork as a catering product-although the name may be familiar as he does supply Waitrose with the Royal Berkshire Bacon.
Laverstoke Park Abattoir
Laverstoke Park Farm Ltd
Overton Road
Overton, Nr Newbury
Hants RG25 3DR
01256 772800
Following the Pork visit, we trailed the animals down to Laverstoke, where Jody Sheckter has set up a brand new and purpose-built abattoir.
Lee was able to get some cracking shots of the animals in the lairage. This was seen to be clean and unthreatening, with comfortable, straw-filled compartments for each consignment of livestock. There was even classical music floating through the hall to ensure a stress-free environment, and as you can see from the pictures, the pigs in here were perfectly content and oblivious of any problems.
We were able as a group, to witness the slaughter process, which was clean, efficient and humane, from the raised gantry, and from the purpose-built raised glass-lined corridors, from where a visitor can view the entire further processing.
Laverstoke is situated in a quiet backwater, near Newbury, set in acres of rolling fields, and is an efficient, clean, state of the art operation. The General Manager, Mr Morris McNulty, showed us around, and, yet again, we found him to be most helpful and informative.
Robin Breakspear
07767347071
From Laverstoke we drove the short distance to meet Robin Breakspear. Robin and his sons farm animals on a fairly small scale, although they tend to specialise. Lee was able to get up close and personal with several varieties of Local Pork.
In the free-range pens were roaming Saddlebacks, Large White’s, Oxford Sandy and Blacks and half a dozen beautiful Gloucester Old Spots. Close by were a small number of Sheep with lambs and some more rare breeds, this time from cattle.
Robin has a breeding Aberdeen Angus, and a range of outstanding animals incuding Simmental and Continental crosses, and even “Parks”-an old English breed that are beautiful looking and inquisitive to boot. All outdoor reared and grass fed, in acres of meadowland and rolling hills, again overlooking Newbury. Robin will normally inform Thatcham Butchers when any product is nearing maturation, and so Thatcham are often able to offer this “Truly” local product on a regular basis.
Alan Cotterill’s Simmental Beef
07801 288198
Following the visit to Breakspear’s, and a spot of lunch at the Hare Inn, West Hendred (a customer of Thatcham Butchers and a particularly good place to sample a local 28 day steak!), hosted very kindly by Jaquie and Ian Crayford. We made our way up to Alan Cotterill’s farm near Wantage. Meeting Alan and his son at the gate to a lush green meadow at Denchworth, we were priviledged to encounter his suckling herd of pure-bred Simmentals, which posed an awesome site.
The shape, build and consistency of the animals was obvious even to an untrained eye, and the quality of the beef on the hoof was matched only by the beautiful contrast in their dun, red-brown coats against the green field and the blue sky. Truly a wonderful experience, even if Lee had to jump in Alan’s Land Rover to get his close-up’s!
The Cotterill’s have farmed here for generations and raise their herd for local consumption. Alan and his son’s are also contributors with their local lambs. These products will often pass through the Mutchmeats abattoir in Witney (as will Robin’s Pork and many other Thatcham Butchers products).
All in all, a very useful, pleasant and informative visit which I believe we all benefitted from.
Dave Gomm
Sales Executive
Thatcham Butchers, Newbury