My first taste of Heatherhurst Grange

March 27, 2010

Since Thursday, I have been getting my 3 year old daughter excited about the fact that this morning we are having pork sausages for breakfast. Not just any sausages though.

I was introduced to Heatherhurst Grange only two days ago and the idea that Deepcut has its very own “Jimmy’s Farm” is very exciting.

When I met with Martin Flick on Thursday evening at his small holding in Deepcut his enthusiasm for this amazing project was completely infectious. He showed me his three rare breed Tamworth Pigs and these animals were literally as happy as pigs in muck.

Heatherhurst Grange

An early start at Heatherhurst Grange

Every aspect of Martins pigs life have been thought out. The piglets (normally in a litter of three) are purchased from a specialist rare breed pig breeder and transported a short distance to the Heatherhurst Grange small holding in Deepcut.

The habitat they are allowed to roam in is as natural as it gets with large oak trees providing not only natural shade in the summer but acorns that pigs love foraging for and helps provide the best tasting pork.

Thanks to a few small holdings such as Heatherhurst Grange the art of rearing pigs is being resurrected.

In the 70’s UK farmers were encouraged through EU subsidies to stop producing pork and slowly pork producers in the UK have declined almost to extinction while brands such as Danish Bacon have flooded the market and are now ubiquitous on our supermarket shelves.

You are what you eat

You are what you eat

Until this morning my daughter had only ever tasted mass produced pork and so did not know anything else but thanks to my visit to Heatherhurst Grange she is now about to taste the joy of carefully, thoughtfully and lovingly reared pork.

Even from the smell of the sausages cooking in the oven, I could tell something was different and very special. My wife who does not eat pork even said “OMG that smells amazing”.

I wanted this Saturday morning event to be as Great British as it possibly could be so that my daughter and I could savor the whole experience. So I added some tomatoes to the oven tray and coated them with the fat from the cooking sausages. I then fried some eggs and mushrooms and made some toast. I even forfeited my usual fresh espresso for a good old cup of tea.

The moment we had been waiting for was finally upon us. And my expectations were completely surpassed. Those sausages were some of the best I have ever tasted, and I have tasted some prize winning sausages from Alan Woodwards of Henfield to George Arther’s of Lightwater.

My daughter was very impressed too and her cute little voice uttering the words “can I have some more please daddy” only adds to the enjoyment of our traditional British breakfast.

My experience this morning in foody terms was as about as romantic as it gets. As a lover of good food, I have fallen in love all over again and the pork from Heatherhurst Grange should come with a warning sticker that says “This pork product is extremely addictive”



  1. […] compare to that reared on a few small holdings across the UK such as Heatherhurst Grange. See my blog post on the Heatherhurst Grange web site for an idea of just how good this meat […]

  2. […] To get an idea of just how fantastic these sausages are, read my blog post about “my first taste of Heatherhurst Grange“. […]

  3. […] the pork is from this most sustainable of community small holdings, then read my blog post “My first taste of Heatherhurst Grange“. My other blog post “Something incredibly exciting is happening in Deepcut – […]

  4. […] Check out this blog I wrote the very first time I had the pleasure of trying Heatherhurst Grange Sausages. I think you might then understand why these sausages are such a hit – My first taste of Heatherhurst Grange […]

  5. […] you have never had the pork or sausages from Heatherhurst Grange, I suggest you read this blog I wrote the very first time I tried the sausages produced right here in […]

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