How Peta and Anthony got into producing Ark of Taste pig breeds and why they chose these breeds
When Peta and Anthony bought Fallowfields in 1993 they had no previous experience in running a hotel, but over 20 years down the line have they expanded to include a small farm, as well as an award winning restaurant headed by our Chef Alliance member Matt Weedon. The farm, attached to the hotel, provides the restaurant with the freshest, highest quality ingredients for the menus. Matt Weedon has the difficult task of managing the restaurant and farm, but the dedicated team of groundsmen, gardeners and farmhands help to make this ambitious project a reality. By controlling everything from the field to the plate, Matt is able to create beautiful dishes with a level of detail which most chefs can only dream about. Matt knows that getting it right on the farm brings great results in the kitchen and with that in mind the animals are treated with the respect they deserve. The farm has several forgotten foods pig breeds namely Tamworth, Oxford Sandy & Black and Middle White pigs. Matt believes it is important to highlight the individual qualities of each breed in terms of flavour and texture, hence the decision to rear several rare breed pigs. Tamworth pigs are ideal for bacon and sausages, while Oxford Sandy & Black and Middle White pigs produce great all round roasting joints and suckling pigs. Maintaining a farm and restaurant to such a consistently high standard is a daunting task but the beautiful final dishes produced at the restaurant prove that it is worth the extra effort.
Products that Peta and Anthony are offering
Fallowfield restaurant uses the produce from the farm to create beautiful and seasonal menus. For reservations please visit their website.
Peta and Anthony’s favourite Ark of Taste pig breed recipes
A new favourite of Matt’s is Oxford Sandy & Black fillet and braised cheek, with squash puree, home made black pudding, crackling, apple and mustard served with kale, crushed potatoes and baby onions. Everything on the dish is made using produce which was grown or reared on the farm.
Address: Faringdon Road, Southmoor with Kingston Bagpuize, Oxfordshire, OX13 5BH, England
Phone: 01865 820416