36 December 2008 December 2008 37 You won’t be able to resist the produce at New Lodge Farm, says Exclusive’s new food columnist Fresh and delicious ABOVE: Mouth-wateringly fresh carrots. RIGHT: Simon Singlehurst with some of the quality meats – much of it from animals bred on the farm. ABOVE: New Lodge Farm shop and tearoom at Bulwick. RIGHT: Plump mushrooms draw the eye. D URING A COLD and blustery Saturday afternoon I travelled the short distance from Stamford, just along the A43 towards Kettering to Bulwick, to visit a place that has been on my “to do list” for ages, New Lodge Farm. As a chef I’m always interested in local produce and suppliers and what a gem I found. Heading up the gravel driveway towards the farm shop I was full of anticipation – it reminded me of my childhood on a rural farm in Suffolk. The car park was a good size: a good job, too, as there were several cars parked – always a sign of a well respected business. Thank goodness there were no ornamental statues or sheds: New Lodge Farm is a traditional farm shop. The smell of fresh breads, cakes and freshly brewed tea greeted me at the entrance and I could see beautifully presented vegetables and fruits alongside lovely bunched flowers, leading to a great selection of meats all looking perfectly coloured and marbled, just crying out to be purchased and taken home to be lovingly cooked and eaten. A personable Sarah Singlehurst met me. She owns and runs the shop and working farm with her husband Simon, and they are helped by a team of local people and Simon’s mother. All the staff seemed genuinely happy and eager to help and were well presented – a rare treat nowadays. The shop is spacious and I found a great selection of prepared meats, including Aberdeen Angus Beef matured for 21 days, plus various cuts of pork and lamb, all of which are bred on the farm. This is clearly evident if you sit in the tea room enjoying piping hot tea, coffee, cakes, pastries and hot paninis: there’s a great view of the adjoining fields where you can watch the animals grazing in the clover fields. Sarah and Simon are great believers in good local produce and food, and stock various products made from market kitchens, including locally made pies, jams, cakes and cheeses. They also have locally sourced chickens and sausages, the latter made to an 80-year-old secret recipe. The vegetables are grown by an enthusiastic Richard from J.R. Goodyear at Upwell and they are of such good quality and freshness it makes you think “why do I buy at supermarkets?” Some people fear farm shops because they believe the produce is expensive. I disagree. Yes, it may cost a few pence more than the mass market places we use for convenience, but I can assure you the quality and shelf life of all the products is superb. Sarah said: “We have customers from all different walks of life, travelling from a radius of about 50 miles or so. We love to get to know our customers and they keep coming back. About 85 per cent of our goods are local and seasonal, so our customers get the best quality possible.” I didn’t meet Simon, but Sarah told me he can often be found carving the hog roast at local farmers’ markets, so keep an eye open for him. New Lodge Farm is open at weekends, but Sarah and Simon hope to increase trading hours in the future. It is well worth a visit. Sarah is also thinking about starting cookery demonstrations using produce from the farm. What a great idea. I think the events would be a sellout. food&drink S TAMFORD CHEF Paul Elliott featured in last month’s Exclusive after returning from a fascinating trip to the Far East to cook for a Formula 1 gala dinner. He joins Exclusive to write a monthly column focusing on seasonal local produce and suppliers. Paul works as head development chef for Uniq Plc, preferred supplier to Marks & Spencer and BA First Class, in charge of five food groups. Paul is former head chef at the Jackson Stops Inn at Stretton where he personally gained a Michelin Bib Gourmand; he has also previously gained 2 AA Rosettes and has worked at several top restaurants and hotels, including the Ritz in London. He lives in Stamford with his fiancée Anna. Paul is also available for chef cover, consultancy, private dining and live cookery demonstrations. He can be contacted on 07738 248029 or visit his website at www.chefcd.com INTRODUCING ... FESTIVE DELIGHTS What an excellent place to stock up on for your Christmas fayre. If you pre-order your turkey and collect on December 23, you can sample a delicious hog roast bap and a cuppa free of charge. New Lodge Farm shop and tearoom, Bulwick Tel: 01780 450493. www.newlodgefarm.co.uk The shop is open at weekends, although hours may be extended into the week in the near future