– November/December 2018 –
We hope you enjoy reading the latest issue of our Newsletter, the first under our new brand.
It’s been a busy 12 months and we are delighted to finally be able to share our new look with you. We hope that you are as pleased with it as we are!
Careful consideration has been taken on how best to showcase our products, communicate with you, our customers and make your shopping experience easier.
We have opened up more windows so that you can see your food being made in our production units, moved counters to improve accessibility and changed packaging to make it more uncomplicated. Pick up one of our ‘Welcome to your new Ludlow Farmshop’ leaflets for more details.
What we have in store in this newsletter is news on exciting new products, upcoming developments and news from the Farm. You can also enjoy our recipe of the month and upcoming offers.
We’re always welcome to feedback on the newsletter or anything else, feel free to use the Feedback Portals that we’ve implemented at the front of the farm shop.
It’s Autumn but don’t be sad ….. plant! Now is the best time to plant bulbs, Shrubs, trees and perennials. Most people think of planting in spring. but as this year demonstrated so well we can go from icy-cold to scorchio in a few weeks and can be left struggling to keep our new plantings alive. Much better to plant now, let them get their root system established over winter, and once the weather warms up, they will be ahead of the game, looking lovely and you will have less watering to do.
Did you know the plant centre is a Tools for Self Reliance collection point? You can bring an old gardening tool for refurbishment by a group in Clun; these are then sold at events to raise money. TFSR sends packages of tools to Africa for people to use to earn a living. You can find a list of most-wanted tools at www.tsfr.org/support/give-tools/.
Hedgehogs will be going into hibernation in November so now is the best time to give them a boost with some hedgehog food. Or you could spoil your Hogs with a ‘deluxe hotel’
for the winter – find them in the plant centre’s wildlife corner.
Shropshire-based CJ wildlife has recently launched a major campaign to raise awareness about the negative impact that feeding of bread to ducks and swans has (it fills their tummies, discouraging foraging-but doesn’t have the nutrients they need, it also damages their pond water quality). Visit the plant centre or breaducation.org.uk for full details of what is good to feed to ducks and swans.
Special reader offer: bring this newsletter into the Plant Centre and get 20% off Di Palomo (perfumes, skin care, room fragrance, candles, bath bubbles) throughout October.
In store now and coming soon
From the butchery this Autumn and Winter we will have available Mutton and Venison from the Estate and Pheasant, Mallard, Partridge and Rabbit from a local game supplier.
From our Jams and Pickles Department there is a new Coffee Liqueur Marmalade.
Vacerin Mont Dor cheese which is young and delicious at the moment but will ripen up nearer to Christmas is available now from our cheese counter with many more seasonal cheeses coming soon. To include:- Potted Stilton, Breaded Camembert with a Calverdos infusion, Lancashire Bombs, Caerphilly, Reblochon and Pecorino with black truffle.
New in the Bakery are Cakes and Puff Pastries, Rocky Road, Brownies and Soda Bread.
Our dairy team have produced a Shropshire Curd Tart, which is available now. Coming soon is an Aromatic Shropshire Pudding made with aromatic spices and Damson Jam, and a Whimberry Pie.
Available from Lady Plymouth’s walled Garden are Pink Fir, Selena Red and Charlotte Potatoes. Celeriac, Parsnips, Carrots, Cavolo Nero, Swede, Leeks, Pears, eating Russet & James Grieve Apples.
Look out for these seasonal offers
November: Spend £10 at Ludlow Farmshop and get a voucher for a tea/coffee and mince pie at Ludlow Kitchen for £2.50, buy 2 or more hampers and get 10% off, Hazer Baba Turkish Delight
Rose & Lemon 2 for £6, Belvoir Christmas Punch 2 for £6
December: Loyalty customers – spend £50 and have a free hot chocolate from our Food To Go Counter. Keep an eye out in store for our festive offers.
Plus loyalty customers can look forward to exclusive loyalty-only offers
This month on the farm we are planting the crops for the following harvest, barley, wheat and oilseed rape. These crops will grow throughout the winter in order to be harvested in August next year for both animal feed and to supply bread makers. It is vital to ensure the crops are planted in good weather so that they are strong enough to survive the Winter.
It is also getting to the time when we bring the cattle in for the Winter months, this ensures that the grazing ground gets a rest before next year and to ensure the cattle continue to grow by providing them with high quality feed that we have harvested throughout the year. The sheep are moving across the estate using up any grass left behind as the cattle are housed. Mating is
underway across the sheep flock in order to start lambing early in the New Year, and will continue for the next few months ensuring a continuous supply of lamb.
Q&A with Dudley Martin expert Cheese maker
What awards have been achieved this year?
We have been awarded by the British cheese awards for:- Unsalted butter (made by Dairy Assistant Dagmara) and Cheese With No Name. Great Taste have awarded us with 2 stars for our Shropshire Cheese.
What Cheeses would you recommend for this time of year?
Its been great having the return of ewes milk this last season, Onny & Corve are delicious and will be available until Christmas. The New Shropshire Ewe will then be available in February 2019. Milk is at its richest in Autumn and best suited for blue cheese with a maturing time of 10-12 weeks so these batches will be ready for the Christmas season.
Spinach and Parma Ham Wrapped Pork Loin
Ludlow Farmshop’s very own Gloucester Old Spot Pork loin wrapped in spinach and Parma ham. Accompanied with fresh seasonal vegetables from Lady Plymouth’s Walled garden.
- 200g Gloucester Old Spot Pork Loin
- 100g Baby Spinach
- 2 slices of Gloucester Old Spot Air Dried Parma Ham
- 100g Seasonal Cabbage
- 120g Locally Sourced Brown Mushrooms
- 75ml Mawley Milk Double Cream
- 40ml Ludlow Distillery English Vineyard Brandy
- 150g Lady Plymouth’s Charlotte Potato’s
- 100g Lady Plymouth’s Cooking Apple’s
- Preheat the oven to 200oC
- Wrap the pork loins in the spinach and parma ham
- Grate the potatoes and apple and combine into a circular mould
- Bake all of the above for 35-40 mins
- Slice the cabbage and boil until tender
- Slice and fry the mushrooms until cooked
- Add the brandy
- Bring to a simmer and then stir through the double cream
- Garnish with coriander
The Clive Arms will soon be having a completely new look. The new downstairs layout will be more of an open plan design to give the feel of a more relaxed atmosphere. This will create a more sociable ambience for customers and resident guests.
There will be a room designated for private dining for business events, family dining and functions and to the rear will be an outside seating area.
Upstairs will be a refurbished to create a further four bedrooms with all other bedrooms to also receive a makeover.
The works are due to commence in January 2019. A schedule of the works are being finalised so keep an eye out for updates in future newsletters. We endeavour to have all the works completed by Easter next year 2019.
The land which runs along the side of the Plant Centre and behind the Clive Arms bedrooms is to be redeveloped into a Pole Barn. This will consist of four retail units, two of which we will use to create a much larger two floor gift shop. We will also be relocating the post office and village shop into the Pole Barn.
The other two units will be leased out, with tenants to be confirmed however ideas include an Art gallery for local Artists and a Beauticians.
The works are planned to commence prior to Christmas and are anticipated for completion in Summer 2019.
Our food is made by real people using traditional methods that we have tried and tested. Our artisan producers make half of the food we sell by hand. We believe that employing, training and supporting talented food producers is better than using machines. Where we can’t make the food ourselves , we look to source from Shropshire and our Surrounding counties. By sourcing locally we are able to provide the freshest food with fewer food miles. We are proud of our region and we want to support farmers, growers and artisans locally who share our passion for great food.
The Beef, Lamb and Gloucester Old Spot Pork that we sell from our butchery, and that you will find in many of our products and menus, is reared on our own farms , and on land that surrounds
the Farmshop. Likewise the milk to produce our cheeses, ice cream and dairy desserts is collected daily from our own dairy farm just two miles away. We are therefore able to ensure optimum quality of our food. Our food is made in small batches by hand, this means we can offer you food of the highest quality and that tastes great. As we adopt a slower and more responsible
approach, we can ensure our product is better considered, produced and above all, tastes better.