Posts Tagged ‘Heatherhurst Grange’

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Sausage Saturday 19th October 2013 – Pre-Order Now

October 2, 2013

Sausage Saturday - Oct 13In the next few days some of our pure bred Middle White gilts will be ready to go off to the Butchers, and as a result we are holding our much awaited Autumn Sausage Saturday Event on Saturday 19th October, here at Heatherhurst Grange.

We will be open between 11am and 3pm, with some sample sausages to try on the BBQ, as well as selling some of these amazing sausages, which are being professionally prepared by our butcher “Mark Turner & Daughters”, from Aldershot.

As always, our sausages will be prepared and vacuum packed in 6’s, and can be eaten fresh or frozen for use later on. Prices on the day will be £5 per pack, or 5 packs for £20. Due to demand we will accept reservations and pre-orders, and as a special promotion for pre-orders you get 6 packs for £20.

In addition to our Sausages, we will be launching our locally produced Lamb. In order to broaden the range of produce that we can supply locally, and to the highest standards we have recently bought a flock of top quality sheep which we are rearing in conjunction with Wildcroft Rare Breeds. Due to the requirement for large areas of grazing, our flock are situated on the Hogs Back, just 7 miles from Heatherhurst Grange, on the other side of Pirbright. Our Lambs will be produced and butchered to the same standards as our Pork and will be available to try on the day, with some available for sale also, in the following quantities. Leg of Lamb, Shoulder of Lamb, Lamb chops. We can also accommodate larger quantities by request. Price will be approximately £8.50 per kg.

If you can pop in on the day, please let me know by return so I can gauge numbers, and if you would like to pre-order please confirm your name, telephone number and quantity you would like to reserve. Email me at martin@heatherhurstgrange.co.uk

As ever, please remember that Heatherhurst Grange is our home so in attending you do so as an invited guest at your own risk. Also, Children must be accompanied at all times, as we have 3 deep ponds and lots of machinery on site.

We look forward to hearing from you, and hopefully seeing you on the day.

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First Sausage Saturday at Heatherhurst Grange a complete sell out – Photo blog (Via Surrey Heath Residents Network)

October 23, 2011

Heatherhurst GrangeThe first Sausage Saturday event at Heatherhurst Grange was a huge success. Many local residents visited the Small holding in Deepcut including the Mayor & Mayoress of Surrey Heath.

Jani Dodds, the Mayoress, had brought along some acorns to feed the pigs which they were very happy with.

Read full article and photos – First Sausage Saturday at Heatherhurst Grange a complete sell out – Photo blog 

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Its been a foul week at Heatherhurst Grange

April 18, 2010

Life on a small-holding is always varied and full of challenges.

About four weeks ago we lost our flock of hens to a fox attack and our egg supply was stopped in its tracks. Thanks to kind donations of chickens from local friends and chicken keepers we have a new flock that is growing fast.

A kind neighbour donated a trio of Light Sussex and we’ve acquired seven more birds from a breeder in Hook and would you believe after a few painstaking days, we’ve caught a cockerel, a turkey, a Dutch bantam, a peacock and a peahen that had been deserted in the woods by Basingstoke canal and had gone feral.

Who would believe a turkey, cockerel,  a hen and a peacock were running wild right here in Deepcut. Even our cat Ozzie couldn’t believe his eyes!

Eventually we caught them and integrated them into our flock. Catching a wild turkey is not as easy as you might imagine, and it’s been a steep learning curve for us, not to mention a few late nights hiding in the bushes.

All in all over the last two weeks, three cockerels and eleven hens have taken up residence and this week thanks to the change in weather and some care and attention our egg production has been resumed in abundance. Omelettes are back on the menu!

Our pigs are progressing at a steady rate and the three Oxford Sandy & Blacks only have for weeks to go before they are ready for “finishing”. I’m determined to make their last few weeks as happy as possible, and the meat as tasty as it can be for our customers and our pork tasting event at the end of May. As a result the pigs have had extra treats in the form of Banana’s, Grapes, and Apples to supplement their daily diet. I’ve also been sure to give them plenty of shade and keep their muddy wallow topped up and wet so they can roll around and coat themselves in mud to avoid sunburn, as pigs are the only creature aside from humans who get burnt in the sun.

Finally we did an inspection of our bee hive this week but had to call it short as I got stung, and had to retreat nursing my wounds. An inspection at this time is essential to ensure a healthy colony and that the Queen Bee is “in lay” ready to grow the colony for the spring flow of pollen. Unavoidably, a resumed inspection will take place this week, and I’ll post some photos the next update.

Upon reflection it’s been a glorious week at Heatherhurst Grange and the long, cold, short days of the winter are a fading memory. Spring is upon us and it would appear that the mood in the animal kingdom has picked up as much as it has for us humans.

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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”

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Web blog beggining to take shape

March 26, 2010

The site is really starting to take shape now. Martin has emailed over some superb images which capture the small holding beautifully..

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The Heatherhurst Grange web blog is born

March 25, 2010

Heatherhurst Grange web blog is born. This exciting community project places sustainability right at the heart of Deepcut. More to follow shortly