CASE STUDY - HAMPSHIRE COOKED BEEF PASTRAMI
We are now sourcing beef from our friends at Owton's Butchers to make our own Pastrami from just down
the road in Hampshire.
We've brushed the dust of the wellies and gone down on the farms near Romsey to check things out for
ourselves. Situated in and around the beautiful Test Valley, the herds are raised at Lower Ashfield Farm &
Sadlers Mill Farm, as well as on the world-famous Broadlands estate. It was great to talk to, listen and
give our support to local farmers Will and Richard who are doing a fantastic job. Don't take our word for
it, the proof is in the eating.
Better provenance does however come at an extra cost, this is because the farmers are supported by local
wholesalers by being paid a good price for their excellent produce.
IOW GARLIC FARM
The iconic Isle of Wight Garlic farm is nestled in the beautiful countryside near the village of Newchurch in
the east of the island. The farm is dedicated to growing a variety of garlic and producing related products.
We use white and black garlic from the farm as the main ingredient within our famous Cooked Garlic Sausage.
