Recently we’ve seen a real surge in new customers and have also noticed that existing customers are coming much more frequently and seem to be doing the majority of their food shopping with us. These changes are rarely down to one thing, and I believe at the moment there are several reasons.
Read MoreHuge congratulations to Josie, our butchery apprentice, for completing her apprenticeship and becoming a fully qualified butcher!
Read MoreA few weeks ago, Peter, Josie and I wound our way through the leafy lanes of Somerset to the River Cottage Headquarters for a day long course.
Read MoreFor hundreds of years beef dripping, also known as tallow or beef fat, was found in the larder of most households. This was THE fat used for frying, baking, and even smearing on skin as a moisturiser. Not only is beef dripping delicious, it is also very healthy.
Read MoreSmall local abattoirs are essential for organic farmers across Sussex and Kent, but they are closing at an alarming rate. Your voice might help to make a difference.
Read MoreAt the heart of the farm, walked past by many and yet noticed by few, clear water rises up from the depths of the earth and flows forth, nourishing plant, animal and human alike.
Read MoreThe Plaw Hatch Butchery is in full summer barbecue mode!
Read MoreThe cost of chicken has risen by 10% recently due to the increased cost of feed. All the more reason to be grateful for the wonderful organic pasture reared birds we get from our supplier, Springfield Poultry.
Read MoreLast September Josie Rollings began her career as a butcher at Plaw Hatch.
Read MoreFor years I have waited for the pendulum to swing from industrialised farming back to farming that takes more than just human needs into consideration. I have to say that I was rather taken aback when the pendulum swung straight past us and towards veganism. I hope, with more time and understanding, that the pendulum will swing back to farmers like the farmers at Plaw Hatch.
Read MoreOur butchery process 720 sausage a week to be sold in the shop. Jayne tells where she originally got her inspiration for the traditional recipes she’s been using for the last ten years.
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Maya, Miriam and Louisa kicked the year off by attending the Oxford Real Farming Conference.