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Happy New Year!

Wednesday, January 18, 2012 at 04:21PM

Filed in: General, Pipers Farm

A belated Happy New Year to all our customers! After a very busy Christmas and some well-earned time off, we are very much back in the swing of things again here at the farm. The chefs are busy re-stocking all the pies and meals that sold out at Christmas and the butchers are keeping up with demand for some of the items we have on offer at the moment! Anyway, we've had some lovely emails over the last couple of weeks from happy customers and thought we'd just share a very small selection of them with you! We'll pop them all up in our testimonials section shortly.

“All the meat produce was of a very high quality. The venison melted in your mouth - all down to the cook of course!”

“The turkey was absolutely fantastic...What a bird!!! Life has not been quite the same without her.”

“I just wanted to say that the turkey and sausages and bacon that we got from you for Christmas was excellent - probably the best yet - so thanks very much. The delivery was perfect too.”

“Thank you for our Christmas order for fillet of beef, it was absolutely delicious and I cannot praise your consistently high standard enough.”

“Many thanks for the superb meat and service you give to me in Jersey. Nothing tastes like it and nobody looks after customers better.”

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Micheal Caines Academy Visit

Wednesday, November 9, 2011 at 12:18PM

Filed in: General Pipers Farm,

Last week we were visited by a group of students from the new Micheal Caines Academy at Exeter College. The academy, in partnership with City & Guilds, includes practical and theoretical workshops but also takes knowledge development beyond the classroom. Activities include masterclasses from the region’s leading chefs and producers. The aim is to connect students with the food and drink they will be using throughout their careers.

Having worked with Micheal for years supplying the Royal Clarence and Gidleigh Park, we were happy to show the students the processes here, from farm to fork. First of all Peter gave them a farm walk, showing them how we rear our animals and explaining the deliberate choice in using slow-growing breeds. The students then went to spend time with the butchers who showed them the carcasses, explained why we hang them for up to 4 weeks, and demonstrated the principles they work to to produce good quality cuts. Our chefs also talked the students through the pies and ready meals that they develop and produce in the Pipers Farm kitchen. Overall it was a good morning and we hope that the students got a lot out of it!