We are celebrating Winning Rural Business of the Year Award, after an extremely busy and amazingly successful 12 months.

The Red Rose Awards celebrates Lancashire businesses across a variety of sectors and we are extremely proud to have won against five competitors and succeeded in bring the Rural Business Award home to roost on the farm.

The ceremony was held on 12^th March 2015 at the Empress Ballroom in the Blackpool Winter Gardens. Over 1,000 guests attended, making the march up to the stage to the theme tune of Old McDonald Has a Farm all the more hilarious! Not.

 

 

We are excited to have been shortlisted for the Lancashire Business View, Red Rose Awards.

The Red Rose Awards celebrate excellence in business, commerce and industry in various sectors and business size categories across Lancashire, the awards provide the best possible platform to promote success. We have been shortlisted for the Rural Business of the year, we are excited as this is our first award we have ever entered.

The award ceremony takes place on the 13^th March at the Winter Gardens in Blackpool, with over 900 guests attending the ceremony, we can’t wait for a night out and hopefully to bring home an award to show to the herd.

We have our hooves and trotters crossed.

 

 

We could not miss out on celebrating the fact that we work in a county that never sees rain, hail, snow or sleet on a daily basis. NOT.

We shook of the rain, turned up the heating and celebrated Lancashire Day with some of my Granma’s freshly homemade Eccles Cakes.

It would have been rude not to have embraced the flagship dish of Lancashire Hotpot for lunch too. Another beautifully baked, tasty dish courtesy of Granma Stuart kept the cold at bay yesterday!

Here is the recipe for her legendary Lancashire Hotpot. Many have tried to recreate this to no avail. Good Luck!!!

 

Ingredients:(serves 2)

½ lb. stewing beef

1 large onion

1 carrot

3 and 1/2 potatoes

½ beef stock

Rosemary and Salt & Pepper to taste.

Method:

Preheat your oven at 160˚C

Start by browning the meat in a drop of oil, just to steal it.

Once browned remove this and put into a bowl.

Brown the onion. Add the carrot and potato, cook for 2-3 minutes to soften.

Put meat and veg into the pot and add the stock (and Rosemary). Stir well.

Place the pot in the oven and leave for 2 hours.

In the meantime thinly slice your remaining potato for the the topping and lightly fry them for a few minutes.

Upon taking it out, stir it up and make sure everything is cooked, add salt & pepper to taste.

Let it cool.

Top with a layer of potato slices layered over one another (you may alternatively use short crust pastry) and put back into the oven for 20 minutes until the potatoes (or pastry) is golden and crisp.

Serve with pickled red cabbage or beetroot.

 

 

 

We are excited to welcome a new member to the team , seven week old Red Labrador Tilly. She has been thrown in the deep end a little, she doesn’t have much experience but is showing a keen eye for design and her attitude is amazing.