Latest News

COPPICING                                                         

With the help of Essex County Council we are coppicing three areas of woodland at Newhouse Farm.  Coppicing is the practice of cutting mature trees down to a stump (stool) from which the tree will re-grow.  This was done to effectively harvest timber for fire wood, building materials and fencing.  In our woods we are coppicing just the hornbeam and field maple.  As hornbeam makes up up to 90% of the trees in some areas it amounts to a fairly serious haircut.

Though it looks a disaster coppicing is good for the environment in that it lets daylight into the wood creating denser growth at ground level and a more varied habitat.  The alternative is that big trees all age at the same rate giving a dark interior with little foliage as cover/feed for wildlife at ground level.  Eventually a decent wind comes along and a large area of woodland is denuded all at the same time.

Butchery

Harry is going to be at the Butchery from Tuesday through to Saturday from now on cutting all the meat for the shop, restaurant and Marge’s pies on site.  We really believe in the quality of our locally sourced and organic meats.  Watch out for promotions/new lines.  If it had blood flowing through it Harry is the man to source it for you.

Dates for your Diary …

Taste of Game Dinner – Thursday 11th February, 7.00pm at the Restaurant

An excellent menu with fresh locally sourced game.  Wines chosen to compliment. 

Valentine’s Supper – Saturday 13th February, 7.00pm at the Restaurant

Food to romance to.  Menu will be on the website.  Book early.

Valentine’s Day – Sunday 14th February, lunchtime

We will roll the Valentine’s menu on for Sunday lunch on Valentine’s Day.  Again, please book early.

RECIPE IDEAS …. 

Purely Pesto:

We have a delicious range of Purely Pesto’s pesto and hummus in the shop made in Suffolk by Gavin and his team of chefs.

Put your chosen flavour of hummus in a small bowl.   Gently warm a couple of tablespoons of olive oil in a pan.  Pour the hot oil over the hummus, grind on a little black pepper and eat straight away with crisps or batons of veg.  A delicious dip.

The range of pesto can be used in a variety of ways:-

Simply stir into freshly cooked pasta or vegetables;

Stir into mash or boiled potatoes or put some in your baked potato;

Smear on the top of a piece of fish (salmon, cod, sea bass or anything you fancy) and roast in the oven until the fish is just cooked;

Try loosening the skin on a chicken and putting a layer of pesto under the skin before you roast the bird.   The flavour is fantastic;

Split a fresh roll, spread on some Purely Pesto, warm in the oven.  When it’s warm, top with a slice of ham or a slice of mozzarella and eat straight away;

If you make your own rolls, mix some into the dough before you prove it for your own pesto rolls, you won’t beat it.

This is just a few ideas; once you’ve tasted it you will have plenty of your own.

Brussels Sprouts with Chorizo and Cashew Nuts:

Cut the bottom stalk off the sprouts and take off the outer leaves then cut each sprout into about 4 slices.

Put the sprouts in a pan of water and bring to the boil.  Cook for about 3-4 minutes until tender but still with a bit of a crunch and a bright colour.  When they are almost cooked drain them and plunge them into cold water to stop the cooking.

Cut the chorizo into chunks and gently brown in a pan, add the cashew nuts and let them take on the colour and flavour from the chorizo.

Drain the sprouts and add them to the chorizo and cashew nuts, turning together so the sprouts take on the delicious flavours of the spicy chorizo and the cashews. 

Season with freshly ground black pepper and a little Maldon sea salt.  Serve as soon as the sprouts are hot and the pan starts to sizzle.

Eat on its own or as a side dish.