Chefs go “down on the farm”
The Very Important Porkers took centre stage at Paddock Farm on the outskirts of the Cotswold village of Fulready, where rare breed Tamworth pigs are lovingly reared by brothers Nick and Jon Francis.
The brothers supply pork to the kitchens of the Cotswold House Hotel & Spa, in nearby Chipping Campden, and Chef Clisby accompanied by his colleague and Noel Arms head chef Indunil Upassita dropped in as part of his annual programme of visits to all of the hotels food suppliers.
With him on the visit were three catering students from Bournemouth College, who are gaining work experience the Cotswold House Hotel & Spa, and two front of house workers from the hotel, duty manager Evelyn Hermans, and Gavin Smith, assistant manager at Hicks Brasserie one of the hotels alternative eating places.
We picked a very wet day for the visit, but it was still very informative, and a fantastic learning experience for the students, said Damian.
Its good for them to see where the food they cook comes from, rather than just getting it in large catering packages from a central supplier.
Paddock Farm doesnt produce a great deal of meat, but it is all excellent, beautifully butchered and hung for the right length of time.
They break the meat down into prime cuts shoulder, loin and leg and we break it down even more when we get it into the kitchen. That means we use everything, from the nose to the tail, with absolutely no waste.
Many of the new generation of chefs have no idea how to be thrifty with meat, because they have never had this kind of experience, he added.
Farmer Nick Francis said: We really encourage chefs to do what Damian does, and come to see how the meat they use is produced. We have the largest herd of pedigree Tamworths in the country 40 sows producing 400 pigs a year.
They are extremely rare, but they produce excellent meat, which is much darker than other pork, marbled with fat, and closely related in flavour to wild boar.
The Cotswold House Hotel & Spa, in historic Chipping Camden, is one of the most luxurious hotels in the Cotswolds, boasting spectacular surroundings.
Rooms at the hotel epitomise luxury, with garden views, hot tubs, baths made for sharing, cashmere throws and fireplaces to ensure every stay is one to savour.
With two restaurants, the three rosette, and four AA starred Juliannas, and the relaxed Hicks brasserie, the hotel offers top quality food from morning coffee to Sunday lunch.
The new Temple Spa, located in a converted coach house in the hotel gardens has a relaxing hydrotherapy pool and a range of indulgent holistic and pampering treats to make being surrounded by the Cotswold scenery even more relaxing.
A popular venue for weddings, the hotel offers first class, discreet service to make a special day a perfect day.
www.cotswoldhouse.com