What’s happening at Newmiln Farm in 201310:30 am, May 21, 2013
Join us at Newmiln farm for a
on Wed June 26th at 6pm. Call 01738 730201 to book ____________________________________________________________________________
Resdiscovering Beef with Slow Food Perth
June 20th 6pm
As part of Slow Food UK week we are going to have a bit of beefy fun here at Newmiln Farm. Hugh, Sascha and Moray the butcher will walk, talk, cut and cook to outline how the farm and butchery work in close harmony to produce some of Scotland’s best beef. More details HERE, book direct at the farm on 01738 730201 or by email firstname.lastname@example.org
The Butchery Plant opens!
Jan 16th 2012
After a bit of building work we have now opened our own butchery plant. We are delighted to welcome Moray MacDonald into our team here at Newmiln Farm. He spent 4 years training as an apprentice learning his craft 30 years ago. Its been an interesting couple of months as he has relearnt skills he last used nearly 9 years ago. We are looking forward to having a more flexible service for our customers and maybe, just maybe, a wee butcher’s shop on the farm? Watch this space.
We had a great day yesterday, the rain stayed off for our potter round the farm looking for those pesky pigs, and our good friend Neil Forbes from Cafe St Honore in Edinburgh cooked up a storm with delicious inventive dishes from our organic beef, lamb, pork and chicken. It was a fun, informal, foodie day. SO now to plan the harvest one…
We now have mutton available for a little while. Call 01738 730201 to enquire or find us at the Edinburgh Farmers’ market. We use ewes that have finished breeding and give them a last summer on grass. The meat is tender, the flavour mellow and its a bit cheaper than its younger cousin. Cook it just like lamb.
Last night local restaurant, Barley Bree, hosted a 5 course harvest wine dinner showcasing our produce. I spoke about the chicken, lamb, vegetables and salads on the menu and the farming methods behind them. David More from Wildflower wines took us through the matched organic and biodynamic wines, and Pierre Leger… from Clarks gave us background on the cheeses. The restaurant was full, the food delicious, and the atmosphere relaxed and convivial. It was a great celebration of all that is best about local, organic produce.
Slow food night – 8th June 2010
It’s great to have an active slow food group in the Perth area, they promote and encourage local food producers and seem to take great pleasure in eating their produce too! After a bit of discussion, we decided to hold an evening farm visit. Hugh and I, and our twenty five visitors, walked, talked and ate our way around the farm. Despite a rainy night we had an interesting session finding out about how we run our organic farm.
Back in the house everyone gathered in the kitchen for a “home” cooking demonstration. I served up a range of farm produce ; roast beef with mustard crust, chicken liver pate and oatcakes with wild rowan jelly, an interesting comparison between lamb and mutton Irish stews and fried chicken livers with a sherry glaze. It was fun to taste, talk and share recipies and ideas.
Appetites whetted, the highlight of the evening was a sit down supper with chicken prepared by Tim Dover from The Roost Restaurant in Bridge of Earn and organic wine. Twenty five people in one kitchen was a bit of a tight squeeze but the meal was a big success and we look forward to welcoming everyone back in the future.
A Royal Visit – 1st June 2010
A special farmer’s market organised to celebrate Perth’s 800 year anniversary was held last week. We went along with a selection of fresh eggs and chicken and prepared samples for the passing shoppers.
Our stall caught the attention of a visiting Prince Charles who stopped to speak to Sascha, compliment our products and pick up a box of eggs.
It’s mutton season at the moment and we’re getting some great tasting meat back from the butchers. We often hear from excited market customers that it’s not often that you get the chance to buy mutton anymore. We keep our ewes that have finished their breeding life and allow them to fatten for one final spring and summer on grass. The meat has a mellow mature flavour, full of sweetness from the clover the animals graze on. Our restaurant customers love it as it’s something a bit different, and they get lots more portions for the same price as lamb. There will be more available in September, watch our home page for details.
We’re really making progress with our vegetable project this year. We have two polytunnels up and have planted : cabbage, brussel sprouts, carrots, leeks, celeriac, beetroot, courgettes, cauliflower and a number herbs. The warm and wet weather we’ve been having lately has been perfect and all the veg is coming on really well.
We look forward to being able to sell fresh vegetables in our honesty box as well as to our existing restaurant customers, it’ll be nice to offer a wider range of organic produce for sale so look out for that.