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Newsletter No 14

WELCOME

A very warm welcome to all our followers and to our new followers. It’s getting to that time of year when people order extra beef and pork from us, so start having those conversations about “who is cooking” on the big day!

WHAT’S BEEN HAPPENING ON THE FARM and BEYOND

It’s that time, when cows need to be checked and fed special minerals if they are calving before Christmas.  John has a calendar of expected dates, so some of those extra jobs need to be done.  Hedge cutting, clearing the drive, making new doors, and patching the roof have all been done, but more jobs are still waiting to be started. 

On the accreditation side, we successfully had our Red Tractor Audit, and passed, with the proviso that we needed to replace 3 panes of cracked glass. We also had a clear bTB test, which I am so thankful for.  Nothing hurts more than seeing the girls going off because they have become innocent victims of this disease. Lastly, we also had a clear set of blood tests on the cows, so they are not harbouring any viruses or diseases that could be detected.

THE SHOW SEASON IS OVER

It’s hard to believe, but our catering and selling of fresh meat at shows in 2022 is almost over. This means it’s Christmas light switch ons, private party catering, and generally winding down as we reach the end of the year. Sounds idyllic, but in reality we will still be very busy with customers, and the farm of course.

FREE SCHOOL VISITS AVAILABLE FROM MAY 2023

Yes, it’s hard to believe, but we are offering free school visits, starting in May 2023. Natural England allow us 25 free visits per year, so please get in touch to see if we can help your school next year. Pond dipping is almost always the favourite activity, followed by stroking the pigs and cats.

LAST ORDER DATES

We have updated the website SO YOU SHOULD be able to order through it! A few gremlins crept in when we changed our website designer, so apologies to those who experienced difficulties. 

All the quarter pigs sold, but if it’s pork you need, you should contact us asap by email at beef@parkhillfarm.co.uk  We only have so many pigs/beef animals available before late November. Late November will almost certainly be our last abattoir date as the butcher has his own meat to get ready for the 23rd   December.

We go to Stone Farmers Market on the 5th November, so if possible we would like to receive orders by the 25th October so our butcher can cut the joints for you. Gammons take 3 weeks to cure, so please let us know asap about your gammon orders.

DON’T FORGET

IF YOU CAN’T SEE THE CUT YOU ARE LOOKING FOR on our website, you are very welcome to email beef@parkhillfarm.co.uk, or telephone/text John on 07966 460312 We will get it sorted for you!

 3 Pigs to Devon

EVERY PICTURE TELLS A STORY   

Above are the special piglets that were 3 of the 4 pigs we took to Devon to start a breeding herd.  Their new owners are international chefs who have bought a small holding, and wanted rare breed pigs. 

They already have rare breed cattle on site, and John and I managed to get a night away on their farm, a paddle in the sea, and enjoy a lovely meal outside, overlooking the beach.  We were so lucky the weather held for us.  We think it is our first meal in a restaurant by the seaside since we got married.

EXPECTED DELIVERY DATES in NOVEMBER 2022

As usual, our free-of-charge home deliveries will take place after the farmers markets in November, (possibly on the 6th) and orders can be collected from the farm after the 7th, or from the Stone Farmers Market on the 5th Nov.

Unsubscribe – If you no longer wish to receive our newsletter please send an email to beef@parkhillfarm.co.uk, with unsubscribe in the subject line.

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Newsletter No13

WELCOME

A very warm welcome to all our followers and to our new followers. Its a brand new month and we are working hard on the farm, and at events as well.

WHAT’S BEEN HAPPENING ON THE FARM and BEYOND

We have also had some lovely little piglets recently. 15 Were born, 2 didn’t make the night, and one has sadly passed away, so Dandy has excelled herself. We have never had such a big litter before.

We also welcomed Ellie as a residential work experience student. She lives in France, but is English. We had a great week with Ellie, who is hoping to become a vet, studying in the UK. Sadly for us, the new Visa arrangements do not allow students to come here from the EU (except English Passport holders) unless they earn at least £26,000 pa. We had a nice reply from our MP about this, and we don’t see this changing in the future.

APRIL’S SPECIAL OFFERS AND LAST ORDER DATES

I have updated the website with some special offers. see https://parkhillfarm.co.uk/farm-shop/meatboxes/ – We prefer orders through the website and if it’s over £50 we deliver for free. This month we will be delivering those orders on the 3rd April all being well.

From the END of April, we will be delivering 1/4 pigs, which are on the website. We can substitute the belly meat for sausages if you prefer. It’s a good deal, and we won’t be doing it for very long.

If you wish to set up a standing order for meat, then please get in touch, and we will put it to one side before we go to Stone Farmers Market on the 2nd April. If possible we would like to receive orders by the 28th March, so our butcher can cut the joints for you.

IF YOU CAN’T SEE THE CUT YOU ARE LOOKING FOR, you are very welcome to email beef@parkhillfarm.co.uk, or telephone/text John on 07966 460312. We will get it sorted for you!

EVERY PICTURE TELLS A STORY

Above is Ellie with one of the piglets born just before she arrived. All have found homes this time, and we are looking forward to more farrowings this year.

VACANCY

We will be needing extra staff this year, as so many events clash. If you know a young person or someone looking for occasional work, who is hard working, polite, and wanting an occasional job on a Saturday/Sunday, then please get in touch by email. The work is mainly over the summer holidays, and sporadic, but transport and uniform are provided.

Unsubscribe – if you no longer wish to receive this newsletter, please send me an email with Unsubscribe in the subject box.

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Newsletter No 2

WELCOME TO OUR NEWSLETTER

We hope you will enjoy a little bit of farm news each month – just enough to see what’s been going on, and also to ensure you get the head’s up when you can order our grass fed beef and pork.

This month’s news

We have been making steady progress with “technology” here during the Covid19 shutdown and beyond.

This has come in useful – With all our shows being cancelled, we have found that some shows and festivals have become “virtual” in 2020, including Shrewsbury Flower Show, The Ginger and Spice Festival and the Stone Food Festival.

We will be uploading the films we made for these festivals onto our website in due course, but they should be available for you to find on either their Facebook pages or their websites.

September’s special offer

Order £60+in September for a delivery in October and receive a code for £10 to put towards your November deliveries over £150.    This code will work with the website or directly with John
“Mary” and “Gorgeous” our new breeding sows

Every picture tells a story

With lovely weather still being felt at the end of August, we went to Devon for the weekend and to collect 2 new breeding pigs, “Mary” and “Gorgeous”. We also celebrated our 21st Wedding Anniversary on this trip!   Mary and Gorgeous have met their piggy husband, Harry, and we hope for piglets in January 2021.

 Order in time for fresh supplies

The new website takes online orders with automatic credit card payments, if you know exactly what beef you need!

As always, if you can order by the 26th of September, that helps our butcher, but we will always do our best whatever the date you contact us.  

In October our deliveries start on the Sunday the 4th, and we look forward to seeing you soon.

Christmas ordering

Just a reminder that our fresh meat will be in the shop for very early December, and all orders need to be placed by the 20th November.  We will always do our best but some cuts do sell out early (ribs, fillet, sirloin). If you are short on freezer space, we can freeze your order for you until the 23rd,  or 30th December for New Year.