Brockhampton Raspberry Jam from Hill House Farm, Herefordshire
© NTPL / Rob Talbot
'The fruit is hand picked and made using a simple local recipe of fruit and sugar. No pesticides, chemicals or sprays are used, rendering the fruit completely natural. Spring and autumn raspberries are used. Products are produced solely at the farm.' Les Rogers, Property Manager
What the judges said: The jam has a lovely colour, a fresh and fruity taste with just the right consistency.
Where to buy: The jam is available on the Brockhampton Estate in the shop and also in the tea-room. It is also sold in local shops, phone 01885 482077.
Cotehele Apple Juice from the Cotehele Estate, Cornwall
Perched high above the River Tamar, the boundary between Cornwall and the rest of England, lies Cotehele estate. Cotehele apple juice is produced from a mix of apple varieties grown organically on the estate. Soil Association certification for conversion of the orchard land has recently been received. The apple juice is made from largely Tamar and Cornish varieties. Only ascorbic acid (vitamin C) is added to otherwise pure apple juice. This product is highly appropriate for Cotehele and Cornwall as a whole, as apple juice and cider production has always been an important part of the region. Cotehele are also developing a new ‘Mother Orchard’ that will see the introduction of more apple trees that are specifically Tamar Valley varieties.
What the judges said: The juice had a lovely ‘apple pie’ aroma and gave a genuine taste of apples. There was a good length of flavour with the right level of sharpness. The juice has a silky texture.
Where to buy: The apple juice is currently sold through the National Trust shop, restaurant and tearoom at Cotehele, phone 01579 351346.
Dyke Head Farm Lamb Cutlets, Northumberland
© National Trust
'I am delighted to have received the two National Trust Fine Farm Produce awards for Dyke Head Beef and Dyke Head Lamb. I shall use the award to highlight the National Trust Farm shop at Wallington. Our meat that is fully traceable, tender and tasty, produced from animals reared to the highest standards of animal welfare.' Alistair Watson, Dyke Head Farm
All the lamb is born on Dyke Head farm, as were their mothers and fathers. The lambs are fed solely on their mothers’ milk and grass. The grass is traditional Northumbrian upland pasture with no artificial fertiliser. The lambs are slaughtered at the local Freedom Food certified abattoir (10 miles from farm) in the early morning within two hours of having left the field. They are delivered the next day to the National Trust’s farm shop at Wallington where they are hung for at least a week.
What the judges said: A good ‘honest’ old-fashioned lamb chop. The lamb was meaty but with a subtle flavour.
Where to buy: The lamb is available from the National Trust’s farm shop on the Wallington estate, phone 01670 773619.
Dyke Head Farm Beef (Topside), Northumberland
The cattle are almost entirely grass fed giving many benefits of health and flavour to the consumer. The cows enjoy stress free lives and are kept to the highest possible standards of animal welfare audited by Freedom Food inspectors. All the beef sold is fully traceable.
What the judges said: The beef has a good length of taste.
Where to buy: The beef is available from the National Trust’s farm shop on the Wallington estate. Phone 01670 773619.
Gower Estate Salt Marsh Lamb Cutlets, South Wales
© NTPL / Joe Cornish
As Britain’s very first ‘Area of Outstanding Natural Beauty’, the Gower’s southern coastline is a well-known tourist area, renowned for its sandy beaches and beautiful rocky coves. Not so well known are its northern shores, which consist of a large salt marsh covering about 4,000 acres of land within the Burry Estuary. The lambs on this farm graze on this tidal marsh and gain their main nourishment from this unique pasture, which consists of salt marsh grasses, samphire, sorrel, sea lavender and thrift. This special vegetation the Gower Salt marsh lamb graze on gives the meat a distinctive sweet flavour. All the lamb is born on the farm and is fully traceable.
What the judges said: The Salt Marsh lamb have produced proper best end firm cutlets. The cutlets had a great length of flavour with a buttery taste.
Where to buy: The product is seasonally available, direct from the farm, between July and December. They also sell to a wholesaler who distributes the lamb to exclusive butchers in South Wales. Phone 01792 391 421 or visit the Gower Salt Marsh lamb website.
Grove Farm Gloucester Old Spot Dry Cured Bacon, Derbyshire
The bacon is produced from rare breed Gloucester Old Spot pigs. The pigs are all extensively raised outside until they are at the right stage for finishing off when they are bought undercover onto deep straw beds. This enables the pigs to mature slowly, because they partly live outdoors they need to develop the muscles and fat required to survive outside. This gives them a higher fat content and that special taste and texture. The pigs are fed a good quantity of fresh fruit, vegetables and waste milk every day, along with their ration of high quality pig nuts.
What the judges said: The panel cleared the plate within a few minutes. The bacon was ‘pert’ with lovely creamy fat. One of the judges said they’d never had anything that good before.
Where to buy: The bacon is available direct from the farm - Phone 01335 310262. or through the website - www.peakdistrictfarmshop.co.uk
Grove Farm Rare Breed Pork Sausages, Derbyshire
The sausages are produced from rare breed Gloucester Old Spot pigs. Grove Farm is covered by an Environmental Stewardship Scheme, the animals are all extensively reared by traditional husbandry methods, and the farm is fully farm assured. This provides high welfare standards and sustainability, and ensures that the pigs bred on the farm are tasty, succulent and tender.
What the judges said: These large sausages had a very high meat content and great flavour from the pork balanced by delicious seasoning.
Where to buy: The sausages are available direct from the farm - Phone 01335 310262 or through the website - www.peakdistrictfarmshop.co.uk
Hardwick Park Farm Lamb Cutlets and Beef (Topside), Derbyshire
© NTPL / Kate Fisher
'By introducing historic rare breeds of cattle and sheep into the parkland we have created a little of our own history, with the opportunity to sell our home reared lamb and beef in our newly created Farm Shop.' Richard Aldis, Hardwick Park Farm
Hardwick Park Farm is situated on the Hardwick Hall Estate on the Derbyshire – Nottinghamshire county border. The National Trust has owned the farm and estate since 1959. In October 2003 the farm entered a Countryside Stewardship Scheme agreement designed to restore the parkland and create further open access. Farmers Richard and Clare Aldis run the farm with the National Trust.
Traditional breeds and rare breeds in the form of Longhorn Cattle and Whitefaced Woodland Sheep, along with Pure Hereford Cows are currently a feature in this open parkland farm. They also have a number of rare breed pigs including, Tamworths, British Lops, Gloucester Old Spots and Middle Whites. Over the next few years they want to increase the numbers of Traditional and Rare Breed animals on the farm. All the beef and lamb produced is born and bred on the farm to the highest Freedom Food farm assurance standards.
The beef is hung for a minimum of 21 days to ensure a fully matured flavour throughout every cut of meat.
What the judges said: This lamb had subtle but distinctive flavour. It has a good texture, sweetness and length of flavour. One judge said it had a ‘meltiness' about it. The beef ‘ticked every box’ and met expectations from the start. Great flavour and texture.
Where to buy: The lamb and beef is available from the Hardwick Park Farm shop. Products from Hardwick Park Farm are served in the National Trust’s Hardwick Hall restaurant. For more information visit the Hardwick Park Farm website or phone 01246 859 091.
Harewoods Estate Brookland White Free Range Chicken, Surrey
Brookland White chickens have no option but to go outside as that is where their feeders and drinkers are. The sheds are designed as shelter only not a luxury pad for lazy chickens; they have 24hr access to the outside. Their feed is not some homogenised pellet but a more natural mix of whole grain and ground food that is 85 per cent home grown and GM and antibiotic free. The chickens are slaughtered on the farm without the stress of an often long journey or the indignity of being put live in shackles on a production line. When dead they are then hung to mature to give a better table bird. This holistic approach produces a superb table bird and a genuine free range chicken.
What the judges said: This is chicken with integrity. A plump bird with a good length of flavour…you could tell it had been hung to mature. The skin was lovely and crispy.
Where to buy: The chickens are available from the local butchers, farmer's markets and at the farm gate by prior arrangement. The chickens are also supplied to local restaurants. For more information visit the Brookland website or phone 01342 893967.
Hindon Organic Farm Lamb, Holnicote Estate, Dorset
© National Trust
Hindon is an organic farm certified by the Soil Association. They are committed to maintaining the principles of organic farming, caring for the animals and the quality of the organic meat produce, whilst providing a personal service.
The farm personally guarantees the organic meat produce is born, reared, and selected personally on and only from this farm, and for animals’ welfare there is only a short journey to a local Soil Association licensed abattoir, then the organic meat is hung - for beef a minimum of 4 weeks - all prepared in the farm’s chilled area, cut by a professional butcher, packed and labelled by hand, to be delivered in a cold van, mail ordered, or collected by customers from the on site organic meat farm shop.
What the judges said: These were proper best end cutlets. They had a lovely sweet, fragrant flavour. The texture was good and very satisfying.
Where to buy: The organic meat is available for delivery, mail order, or collection from our shop. Please visit the Exmoor Organic Meat website or phone 01643 705244.
Ossams Hill Farm Lamb and Beef (Topside), Staffordshire
© NTPL / Kate Fisher
Ossams Hill Farm works closely with the National Trust striving for high standards of environmental management. The farm entered organic conversion in August 2006. The farm is managed to full Soil Association organic standards during conversion (no GM feed, no sprays, no fertilisers and only Soil Association approved medicine); this will be completed by August 2008. Preserving native heritage breeds is an important element to the farm’s work. The farm is sited on SSSI and the animals graze on limestone dale sides rich in wild flowers carefully managed to preserve and enhance them.
What the judges said: The lamb was sweet and firm. One judge described it as ‘beautiful’. The beef was good, honest topside.
Where to buy: The products are available direct from the farm. Contact number is 01538 304587.
Polesden Lacey Estate Conisbee Turkey, Surrey
F.Conisbee and Son have been butchers, poulterers and graziers for nearly 250 years (this family company was established in 1760). The farm produces 5,000 prize winning turkeys per annum - the majority being for Christmas. The turkeys are barn reared, giving them space and time to grow to their best. The diet fed to the turkeys is antibiotic and GM free. They are very calmly moved from barn to slaughter on the farm to avoid stressful transportation. The birds are then hung for 2 - 3 weeks to allow the flavour and texture to develop.
What the judges said: The turkey was very firm but melted in the mouth. The meat had a lovely subtle ‘buttery’ flavour.
Where to buy: The turkeys are available at F.Conisbee & Son butchers (East Horsley, Surrey). For more information visit the Conisbee website or 01483 282073 / 01483 283391.
Stourhead Farm Shop Rib of Beef (on the bone), Wiltshire
© National Trust
Rib of beef on the bone is the ultimate ‘any day’ roast. If the quality of the beef is high enough, it is tender as a bit of sirloin but with more flavour. The Charolais/Simmental Cross beef at Coldcot Farm, which is managed by Steve Harris, is grass-fed for the summer months on traditional pasture, part of which is a Site of Special Scientific Interest. During the winter the animals are kept in open yards and fed on grass silage and cracked wheat from Coldcot Farm. After slaughter at a local abattoir the beef is hung on the bone for three weeks. The animals mature slowly, which gives the meat good flavour and a marbling of fat which improves its cooking quality. The animals enjoy a very high quality of welfare, assured by the Freedom Food scheme. Ensuring a stress-free life is important for the welfare of the animals but is also vital to the quality of the meat. Using on-farm hanging and butchery facility means the meat is properly matured and butchered.
What the judges said: The beef cooked very well with a light flavour. The rib was a classic continental beef style roast.
Where to buy: The beef can be bought direct from the Stourhead Farm Shop on the estate or via the box scheme. More information is available at the Stourhead Farm Shop website or by calling 01747 841164. The beef is also used in the National Trust restaurant at Stourhead.
© National Trust
Stourhead Farm Shop Salt Beef, Wiltshire
The ‘salt’ beef is made by curing and cooking beef silverside. The trimmed silversides are cured for three weeks with curing salts and a little sugar. They are then soaked to reduce the saltiness slightly before cooking.
What the judges said: The salt beef had a good contrast between sweetness and saltiness. It had good bite and great texture. It had a subtle but stunning taste. One judge described it as ’beautiful’. It had a nice colour.
Where to buy: The beef can be bought direct from the Stourhead Farm Shop on the estate or via the box scheme. More information is available at the Stourhead Farm Shop website or by calling 01747 841164. The beef is also used in the National Trust restaurant at Stourhead.
Tamarisk Farm Organic Rye Flour, Dorset
Tamarisk Farm is a long established mixed organic farm situated on the beautiful coast of West Dorset behind the Chesil Beach. The family were amongst the early members of the Soil Association and have grown wholesome food to organic standards since 1960. The whole farm is in Countryside Stewardship so there is usually also a winter stubble and summer fallow phase to encourage over wintering and nesting birds. All fields have broad headlands which provide a haven for wildlife including crop pest predators. Of particular significance, supported by the arable rotation, is a range of rare and unusual arable weeds and healthy population of brown hares, and harvest mice are known to be present. Nature conservation and landscape quality are very important to the farmers from Tamarisk farm and their philosophy is ‘Wildlife and farming’ side-by-side. The rye is grown on the farm as part of our arable rotation which includes two years of fertility building red clover.
What the judges said (the flour was tasted as a rye loaf): The texture was moist and it had a lovely nutty rye flavour with a good edge.
Where to buy: Flour is available direct from the farm, and also local farm shops. Phone 01308 897781 or visit the Tamarisk Farm website.
Tamarisk Farm Organic Beef (Topside), Dorset
The herd is made up of Red Ruby North Devon cattle, a local traditional breed. The heard is closed so disease isn’t introduced or spread. The cattle choose their own diet from a very varied pasture over a large area coupled with rotational grazing and minimal medication leads to healthy stock. The beef is hung for three to four weeks.
What the judges said: The beef had good flavour and was satisfyingly chewy without being tough.
Where to buy: The beef is available form the Tamarisk Farm shop. Phone 01308 897781 or visit the Tamarisk Farm Website.
Trehill Farm early potatoes, Pembrokeshire
© National Trust
Trehill farm is situated at the most south westerly tip of Wales, within the Pembrokeshire Coast National Park (PCNP). The farm is surrounded by sea on three sides with views of the famous bird islands of Skomer and Skokholm. Traditional early potato production is the main enterprise. Varieties are selected for earliness and flavour. The seed potatoes arrive in November and are sprouted in trays. Planting starts in February when the land dries and soil temperatures permit. Lifting commences around the third week in May, depending on the spring weather. These potatoes are new season potatoes, fluffy skinned, sweet tasting as new potatoes should be. A true delicacy and a taste of early summer.
What the judges said (tasted back in the summer): These Lady Christl early potatoes melted in the mouth. A perfect accompaniment to summer dishes.
Where to buy: For further information please visit the Trehill Farm website or phone 01646 636269.
Trehill Farm Early Pembrokeshire Potatoes are grown to LEAF Marque Standards'
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