Burgers for BBQs

With early summer upon us and the start of some warm weather all our shops are making beef burgers to their own recipes.

Borough market are using the thick first slice of rump steak coarsely minced with bone marrow.
Marylebone (Moxon street) are making a very simple american style burger using only minced steak with a little salt and pepper.
Waterloo - Tom our and trained chef and butcher at our Lower marsh shop inside Greensmiths makes his burgers to a different recipe every day.
Hackney - Daniel and Cosmin are blending minced steak with salt, pepper, a little garlic and worcester sauce.

None of the shops use artifical flavourings or colours and don't add rusk. All the burgers we sell are perfect for the BBQ

British Pie Awards

Ginger Pig don't often enter competitions but Les our head baker and his 'angels' are making such wonderful handmade pies that we thought it only right to shout about them. The British Pie awards are being judged today in Melton Mowbray.

We have entered our pork, pork ginger and rhubarb, steak and kidney, beef stilton & onion, pork leek and mustard, pork chicken & ham pies. For more information about the awards go to http://www.britishpieawards.co.uk/

ITV1 asked us for one of our more unusual pies the Pork, Ginger and Rhubarb pie for a tasting on the David Dickinson show. This pie came about because many of our customers over the years have asked us why we don't have ginger in our sausages and pies etc so we developed a pork pie with just a little bit of stem ginger chopped into the pork. We were just playing about with the pie at the time when the first of the forced rhubarb was becoming available. One of the areas well known for rhubarb is Yorkshire where our farm and bakery is based. Although rhubarb is thought of as a fruit it is in fact a vegetable which works really well with pork, so we didn't think it too strange to be putting a vegetable in the top of our pies. The first batch of these pies were tested on our staff who absolutely loved them so we started selling them in our shops and customers seem to be loving them too!
See how they got on - 1tv1 3pm today.

All our pies are available in our shops so be your own judge, win or lose Les we think you and your team are the best!

The BBC's Countryfile and John Craven visit Grange Farm

John Craven and the Countryfile team visited Grange Farm last week to film Gareth Barlow meeting his 'farming hero' our very own Tim Wilson!

Gareth, who doesn't come from a farming background, has started his chosen career with a few sheep and uses Tim as his role model.

Meet him on Countryfile, BBC 1 on Sunday 18 April.

The Orchard

We continue to restore the dry-stone walls around the farm at Levisham.


The latest work has been encircling the young orchard of gages, damsons and plums through which we will run some of our chickens.


Marcus Cordingley, a local bee-keeper, will also place some hives amongst the trees.

Thus this relatively small piece of ground will be sustaining three types of agriculture - fruit, eggs and honey.

Easter Opening Times

Borough Market
Friday 2nd 8.30am - 6pm
Saturday 3rd 8.30am - 4pm
Sunday 4th - Closed
Monday 5th - Closed

Marylebone
Friday 2nd 9am - 6.30pm
Saturday 3rd 9am - 6.30pm
Sunday 4th - Closed
Monday 5th - Closed

Hackney
Friday 2nd 9am - 6pm
Saturday 3rd 9am - 6pm
Sunday 4th Closed
Monday 5th Closed

Waterloo
Friday 2nd 10am - 4pm
Saturday 3rd 8am - 6pm
Sunday 4th Closed
Monday 5th Closed

Spring Lamb

Although Easter is early this year, we have a good supply of our own Dorset Lambs which were born at Grange Farm at the beginning of December.
This early season Lamb is pale and tender with a very delicate flavour. The legs and loins are great to serve slightly pink if that is how you like your lamb, but the shoulders will still need quite a long slow cook to be perfect.
For those customers who prefer their lamb with a deeper flavour we have our Blackface Sheep which have been grazing on the moor for nearly a year. These older Lambs known as Hogget's suit recipes where a lot of garlic or rosemary is used, these herbs can be too strong for the early Spring Lamb.
Poultry is also very traditional at Easter and although we sold all our Turkey's and Geese at Christmas, we shall have some large free range Chickens and plenty of Ducks.
If you would like to reserve lamb or poultry, or indeed beef please give any of our shops or Amy at the Farm a call.

Boozy Butcher's Banger - Special Edition Sausage

We have made a new Pork, Ale and Mustard Sausage in celebration of National Butchers Week. This is only available to buy this week and only available from our Borough Market outlet. It is made from Sam Smith's Ale and we have called it the Boozy Butchers Banger.

These are £10.50 per kilo.

Please let us know if you like it.