From field to fork

PUBLISHED: 09:05 03 September 2010

The new butchery at Church Farm

The new butchery at Church Farm

Archant

FROM field to fork is the motto of a local farmer who has opened his own butchery.

Tim Waygood owns 175 acre Church Farm at Ardeley, near Stevenage, and has opened the farm butchery offering customers the finest standards of meat and expert advice on meat.

“With the aim of providing food for people rather than commodities for market, our butchery team will be bringing back that personal touch by cutting and preparing meat to customer needs and dietary requirements, all at prices comparable to supermarkets.”

To give people the chance to sample the meat the farm is also organising twice weekly ‘Taste of the Farm’ sessions where you can try before you buy.

But this is no ordinary butchery. The lamb, pork, beef, chicken, ducks, sausages, bacon, turkey and goose comes from Church Farm’s traditional and rare breeds of pigs, ruminants and poultry that grow and mature naturally on the grass and herb-rich pasture which not only improves the welfare of the animals but helps reduce environmental damage and yield meat that is tastier and more nutritious.

Mr Waygood added: “Church Farm’s objective is to grow great food, enhance the environment, build a community and treat the land, wildlife and animals as they should be treated.”

The butchery is open Tuesday to Sunday from 9.30am to 6pm.

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