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Brockhampton Estate Damson Jam
'I use my grandmother’s recipe which makes a delicious tangy jam. I’m thrilled to have won the award.'
© NTPL / Paul Harris |
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Shropshire prune damsons are grown completely naturally in the ancient orchards surrounding the moated medieval manor of Lower Brockhampton, Herefordshire. They are made into a deeply rich and fruity jam by Hedge House Farm on the estate.
The jam was inspired by the late Jane Coldicott on the kitchen range at Hedge House Farm using a family recipe of purely damsons and British sugar beet. Only the best fruit was selected for use and is picked by hand by estate and volunteer workers. The production of jam is set to continue at Brockhampton based on the original recipes.
What the judges said: Jane Coldicott was clearly a talented jam maker. The jam has a superb aroma, sparkling taste and just the right consistency. The damsons that Jane used are one of Brockhampton's hallmarks and full of provenance.
Where to buy: exclusively in the shop on the Brockhampton Estate all year round. The jam is also served with the scones in the tea-room.
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Cwmrath Farm Organic Welsh Lamb
'Our farm on the Pembrokeshire coast has been selling direct to the public for five months, within this short period of time the feedback from our customers has been very positive.'
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© Adam Moore |
Cwmrath Farm in Pembrokeshire specialises in lowland breeds of sheep, generally Suffolk ewes crossed with Texal rams, which produce succulent cuts of meat. National Trust tenant farmer, Phil Rogers, has managed the coastal farmland organically for the last eight years.
What the judges said: the sweet flavour of this Leg of Organic Welsh Lamb lingers in the mouth. It has a distinctive aroma and a superb, tender texture. Cwmrath Farm sets a fine example as pioneers of organic farming for the past eight years.
Where to buy: direct from the farm via a nationwide box scheme and from the farm gate. For more information visit the Cwmrath Farm website or call 01834 813239.
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Dolaucothi Lamb
'Our customers know that as farmers on a National Trust estate we deliver high standards of animal welfare and environmental care.'
© Phil Boorman
A group of eight like-minded National Trust tenant farmers from our Dolaucothi estate in Carmarthenshire are the driving force behind Dolaucothi Lamb.
Passionate about the land they farm but realising the need to diversify, the farmers have been in partnership since 2003. The sheep are traditional Welsh breeds, including Welsh Mountain, Beulah Speckle Faced and Balwen. All the farms are Freedom Food assured for their high standards of animal welfare.
What the judges said: the pasture rearing of the animals is clear to taste in the satisfying grassy flavour of Dolaucothi Lamb. This innovative enterprise is clearly traceable through every step of production.
Where to buy: exclusively from fresh meat counters of 26 selected Sainsbury's stores in Wales and England.
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Hill House Farm Free Range Woodland Tamworth Roasting Joint and Free Range Woodland Tamworth Sausages
'Our Tamworth pigs have a stress-free outdoor life; they really are happy pigs. This shows in the taste.'
| © Rob Macklin |
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The Tamworth pigs reared by tenant farmers Shirley and Colin Haywood on our Brockhampton Estate in Herefordshire are extensively reared over 4 acres of woodland. By grazing this, their natural habitat, keeping the numbers low, the pigs are reared to high welfare, Freedom Food standards whilst retaining a healthy woodland.
What the judges said: both the roasting joint and sausages look appetising, and smell and taste delicious. The crackling on the joint is exceptionally sweet flavoured. The sausages are 100 per cent meat and would be perfect for barbecues. Half of the pigs' diet comes from foraging in the woodland, which can only add to the flavour of the meat.
Where to buy: the pork joint and sausages are available locally from the Brockhampton Estate.
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Kendal Crumbly and Kendal Creamy organic cheeses
'Our Kendal cheeses are made by a third generation cheesemaker from a recipe that has remained unchanged over the years.'
These two cheeses use Cumbrian milk to add a local dimension to a traditional Lancashire cheese. The cheese is made by Richard Park at Rostock Dairy, which is certified with the Organic Farmers and Growers.
The milk comes from award winning, Soil Association certified Low Sizergh Farm on our Low Sizergh Estate in Cumbria. This 300-acre organic dairy farm in the rolling hills of the southern Lake District was named as Dairy Farmers of the Year in the Organic Food Awards 2006.
What the judges said: these two cheeses show how a local cheesemaker and dairy can enjoy a close and productive relationship. The Crumbly is moist and mild with satisfying honeyed notes, whilst the Creamy is delicate and smooth with a subtle, buttery flavour.
Where to buy: from the farm shop at Low Sizergh, via farm deliveries and in Booths supermarket (NW of England). Also available on the menu at the National Trust’s Sizergh Castle and Fell Foot Park.
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Killerton Medium Dry Cider
'Killerton Cider and Honey are from a range of products based around the traditional West Country orchards. The aim is to show that quality food can still be produced whilst maintaining these vital habitats.'
© National Trust |
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Cider has been made by National Trust wardens on our Killerton Estate in Devon since the early 1990s. The apples are grown free from chemical fertilizers and pesticides and come mainly from five estate orchards. Varieties include Killerton Sweet and Killerton Sharp which originate from the estate.
The apples are hand-picked and pressed on site using a traditional farm press, work carried out in early October by the wardens and volunteers.
What the judges said: Killerton Medium Dry Cider is packed with flavour, not surprising since 58 apple varieties, all locally grown, are used to make it. It has a strong apple aroma and a clear, caramel colour.
Where to buy: the National Trust restaurant at Killerton; the National Trust shops at Killerton, Arlington Court, Buckland Abbey, Coleton Fishacre and Knightshayes Court (all in Devon).
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Killerton Orchard Honey
Bees have been kept on the Killerton Estate in Devon for the past two years. George Tonkin of Vivians Honey Farm, beekeeper and producer of Killerton Orchard Honey, uses traditional methods and equipment to make his high quality product.
There has been a long tradition of placing hives in West Country orchards to benefit cider production by cross pollination and to provide a balance to the orchard produce year. The money raised from sales funds conservation management and restoration projects within neglected orchards.
What the judges said: Killerton Orchard Honey has a fragrant aroma and light flavour with floral notes. This is a honey that clearly benefits from the bees having so many different apple blossoms in the orchard to feed from.
Where to buy: the honey is used in the National Trust restaurant at Killerton and is also available from the National Trust shop at Killerton.
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Stourhead Pastrami
'Ensuring a stress-free life - and death - for the animal is important to us. It's also vital to the quality of the beef which has been recognised with the winning of these awards.'
Stourhead Pastrami is the brainchild of tenants, Nick Hoare and Steve Harris, who runs the Stourhead Farm Shop at Stourhead, Wiltshire. This very tender, cold meat is made from the 21-day matured brisket of Charolais/Simmental cross beef. It is cured for a further 3-5 days before cooking to allow the spicy seasoning to fully soak in.
The beef starts life on a suckler herd from our Freedom Food assured Stonehenge estate. After one year, the cattle are moved to Coldcot Farm. Here they are grazed on the summer pastures and fed on home-produced feed in the winter.
What the judges said: Stourhead Pastrami is a pastrami with a kick. It's packed with flavour and needs no accompaniment, save a simple salad.
Where to buy: direct from the Stourhead Farm Shop or via the recently launched box scheme. For more information visit the Stourhead Farm Shop website or call 01747 841164. The beef is also used in the National Trust restaurant at Stourhead and in local schools and pubs.
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Stourhead Topside Beef
The Charolais/Simmental cross cattle at Coldcot Farm on the Stourhead Estate, Wiltshire, are reared with a stress-free life in mind. Grass fed on traditional pasture in summer and kept in open yards over winter, the animals are allowed to mature slowly to both improve the flavour of the meat and their quality of life.
The animals are reared to Freedom Food standards. After slaughter at a local abattoir the beef is hung on the bone for three weeks using on-farm facilities.
What the judges said: Stourhead Topside Beef looks very good indeed. To taste, it is succulent and tender, and its flavour reflects the full 21-day maturation of the beef. Two Wiltshire farms, at Stourhead and Stonehenge, are working in partnership to truly offer locally produced food.
Where to buy: direct from the Stourhead Farm Shop or via the recently launched box scheme. For more information visit the Stourhead Farm Shop website or call 01747 841164. The beef is also used in the National Trust restaurant at Stourhead and in local schools and pubs.
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Warren Farm, Brockhampton Hereford Beef Topside
'Winning the award is recognition of the superior flavour and texture produced by a rare breed that has been reared in its natural surroundings to high standards.'
This is a story of the successful re-introduction of rare breed Hereford cattle by tenant farmer, James Hawkins, and the National Trust on our Brockhampton Estate in Herefordshire.
Traceability is at the heart of this initiative, as the cattle live on the estate from birth to slaughter. Both the animals and the abattoir are Freedom Food assured. The meat is hung for up to four weeks at a local butchers to maximise the flavour.
What the judges said: James quotes 'fresh air and grass' as the ingredients for his beef and it scores top marks all round. The small herd of pure bred Herefords produces a meat that can't be faulted on taste, smell or appearance. This is the real McCoy.
Where to buy: the local butchers shop, the estate shop or direct from the farm. For more information call 01885 482409.
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Wimpole Rare Breed Sausages
'Our sausages have been subject to a rigorous assessment procedure and this award underlines how serious we are about animal welfare, environmental stewardship and conservation, and high quality locally produced food.'
These very meaty sausages come from the National Trust’s own Wimpole Home Farm in Cambridgeshire, where good animal husbandry and animal welfare is at the heart of the farm's work.
The sausages are made by Trust Farm Manager David Watson using meat from Gloucester Old Spot and Tamworth rare breed pigs. Pork meat and light seasoning are the only ingredients. The animals are reared to Freedom Food standards.
What the judges said: these sausages are so good that they're becoming one of Wimpole's trademarks. Word's getting round, and deservedly Wimpole Rare Breed Sausages are the best selling dish in the Old Rectory restaurant there. Even the best cuts are used to make them, with mouth watering results.
Where to buy: the sausages are sold at the National Trust shop and served in the Old Rectory restaurant at Wimpole Hall.
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