Archive for the ‘smallholding’ Category

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New Arrivals

October 30, 2011

It’s been a week since sausage saturday and we are still overwhelmed with the response from residents and the feedback we have had about the quality of our produce. However much we think our pork is great, the fact that really discerning local customers agree is heart-warming to say the least.

The cycle of farming even on a small scale is incredible. Back in July Basil the pure bred middle white boar came to stay with our 1 year old gilt, Pearl. Three months, three weeks and three days later just like clockwork Pearl started farrowing on Friday night at 6pm and by 3.30am she had 7 lovely little middle white piglets. Although we were on hand to assist if required, Pearl was remarkable in delivering, cleaning and feeding her offspring, without any assistance and by pure instinct alone.

We had a sleepless night running back and forth to check all was ok, but the birth was text book perfect. Pearl cleaned up the Ark, made a nest from straw and then settled down to feed her litter. As first timers, we had moments of concern which were addressed via a hotline and many calls to our friend Graham at Wildcroft Rare Breeds, plus one or two calls to our original Mentor Tony York at Pig Paradise and our friendly vet at Hunters Lodge with calls of “should this be happening.. or what do we do if…” we got through the panic while Pearl did all the hard work, taking the whole thing in her stride.

Thanks to Pearl (and Basil of course), the Heatherhurst Grange story evolves further with the creation of our own stock born right here in Deepcut. Our registration with the Pig Breeders Association is complete and our venture to develop our sustainable local smallholding goes on….

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Six Days to Sausage Saturday…

October 16, 2011

It’s now only six days to go until our Sausage Saturday open day next week on 22nd October.  Between 1pm and 4pm we will be opening the doors to our smallholding for local residents to come and meet our small menagerie of animals and taste some of our superb sausages.

Preparations are well underway, and our three Berkshire pigs went off on Wednesday to the great big pig pen in the sky, and are now being hung in our butchers cold room developing the most amazing flavour and texture. Although as always we were sad to see them go, the excitement of stocking our freezer for thewinter months and tasting our home reared pork and crackling is now starting to build up.

Next Wednesday our butcher will be professionally cutting and individually vacuum packing all the joints and making sausages to our chosen recipes, ready for sale on Saturday.

Last week we undertook the task of extracting some honey from our Bees and  pouring it into jars. We were sure to leave enough behind for the Bees to use over Winter, and we still got 50 jars of what can only be described as liquid gold. One neighbour who bought two last week has finished them both already !

As planned we will have sausages, pork joints and our very own honey for sale on Saturday, all produced here at Heatherhurst Grange. Spaces are limited but we do have some left, so please register your attendance via email to;

pork@ heatherhurstgrange.co.uk, or visit our website www.heatherhurstgrange.co.uk for more information.

Our address and directions will be emailed to all of those who’ve registered during next week.

If you can’t make it on the day, but still want to place a sausage order I will be delivering to some people  locally in Surrey Heath on Sunday morning so please let me know.

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Heatherhurst Grange Blog is re-born….

October 7, 2011

To celebrate, it’s Sausage Saturday on 22nd October 2011 between 1pm and 4pm

Sausage Saturday is an informal open day and an opportunity to come and try our sausages made from our very own home produced pork, and meet some of our pigs.

It’s been nearly 12 months since our last blog, not due to lack of interest nor activity, simply lack of time due to pressure of work in tough economic times. Running our small holding whilst holding down a full time job has proved challenging but rewarding in equal measure, but has left no time to publicise our exploits to the local community.

During the last year we have continued to rear our herd of rare breed pigs, our geese and chicken flocks, as well as our turkeys and bees. Our passion for producing high quality, good value and locally reared produce right here in Surrey Heath has never faltered and during the last year our friends and neighbours have supported our endeavours throughout, enjoying our produce with us.

Due to increasing demand, we feel it is now time to re-launch our project to the local community and hence our blog will be re-invigorated and published every month, along with regular tweets, and more frequent open days to keep the people of Surrey Heath in touch with what local and sustainable food production really means.

On Sausage Saturday we will have our sausages, pork joints and our very own honey for sale all sourced here in Deepcut. Whether you want to buy some of our produce or just pop in to meet the animals, as Surrey Heath Residents you are welcome either way.

Spaces are limited so please register your attendance via email to pork@heatherhurstgrange.co.uk, or visit our website

http://www.heatherhurst grange.co.uk/events for more information.