The year is really speeding along now and it won’t be long until we’re all running around in the snow trying to get the last minute Christmas shopping done. Let’s hope that doesn’t happen again!
Last month was a packed month for us at Hartley Farm. We launched our new Full English breakfast, celebrated British Food Fortnight with some of our suppliers and hosted our first ever supper club event. Those who attended seemed to really enjoy themselves and we have been inundated with requests for the next one which is more than we could have hoped for.
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| Our first supper club in full flow. |
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| Roasties being prepared for our supper club! |
Throughout October we are alsoing running our “Build your own Banger” Competition for Sausage week which starts on the first week in November. The winning flavour will be on sale in the butchery and also available on our specials board in the café throughout the week.
Winter veggies are coming through now with everyone’s favourite, the humble sprout, not being far away! From our farm will also be more carrots, parsnips and cabbages. Game will become more available too so speak to our butchery team if you wish to reserve any pheasant, partridge, duck and rabbit. Most importantly our Christmas order form will be available so make sure you get your Christmas orders into the butchery in plenty of time – some items, particularly our homemade range, maybe limited in supply!
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| Cold customers at last years Christmas Fayre! |
Finally we will be hosting our annual Christmas Fayre at the end of November on the 26th and 27th November. We have decided to host this year’s event over the weekend as we hope to have many more producers and festive stalls on show. The days will run from 10-4pm and more details will be on our website under our “Events” page so be sure to check to keep up to date!
All the best
Tom
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