WE AREN'T THE ONLY PEOPLE DOING GREAT THINGS IN FOOD
The West County is bursting at the seams with individuals and businesses doing great things in food. Whether farming it, growing it, processing it or cooking it, one step at a time they're creating a future for 'real' food.
We've collaborated with some of our favourite foodie friends to bring you a limited-edition range we call Food From Food Heroes. The range comprises an ever-changing collection of products that take our organic meat and give it an innovative twist. Look for out-of-this-world pies, curated meat boxes complete with recipe cards and imaginative sausage recipes. We want to make the work our food heroes accessible to you, so before long they'll be your heroes, too.Browse ouR rANGE
Introducing some of our heroes...
It won't surprise you to hear that at Coombe Farm Organic we've got a taste for days huddled around a campfire. So one day we set off for Lyme Regis to visit chef and author Gill Meller. We've loved Gill's cooking since his time on the telly in River Cottage, so we set him the challenge of wild-cooking some of our organic meat.
Meandering down steep cliffs from his stunning home to a private section of beach, we set about collecting driftwood and building a fire. There's nothing Gill loves more than a spot of wild cooking. If you'd like to try our mutton mince, you could have a go at Gill's Mutton Kofta's. You can cook these in the oven too. It's a bit easier than building your own fire.
Visitors are always welcome at Coombe Farm HQ, especially visitors who rock up with a boot crammed with cider, cider brandy and fruity liqueurs.
Which is exactly what Matilda Temperley of The Somerset Cider Brandy Company did. We've admired the Temperly family for many years, with their Kingston Black apple aperitif being our tipple of choice. What better way to set off the flavours of our organic pork, we thought, than with the sweet notes of traditional cider? And so the Organic Pork and Cider Pie were born – with a few plump fruits thrown in for good measure.
You may know that Coombe Farm started as a dairy, so we always keep an eye out for people doing interesting, and most importantly, sustainable things with milk. Step up, Black Cow vodka – it's super-smooth and (yes, you read right) it's made with milk. It inspired us to make the vodka-cured neck of lamb. Fried up like bacon and served on a sourdough roll, with (Black Cow) butter and a dollop of mint jelly, it really is something else.
But enough with the alcohol, what about game? When we wanted someone to work with our second-to-none organic venison, Tom Godberford-Moore, known as 'the game chef', came to mind. Scented by aromatic notes of fennel and caraway, Tom's venison sausage was a decadent treat. We'd proudly serve them at a dinner party, as an 'elevenses' snack while out in the field, or as a midweek supper to spoil ourselves.
Many of our heroes have one thing in common: they're advocates for using the whole carcass of an animal, without wasting anything. Which brings us on to our final food hero – Ros Heathcoat from Borough Broth Co. Ros launched her business in 2015 (around the same time that Coombe Farm Organic was born) and has come on leaps and bounds since then. More people than ever are mindful of their gut health and a pouch or two a week of Ros's organic bone broth works wonders on the digestive system. We stock her full range and also love an organic bone broth burger. Organic beef is combined with a splash of broth (for succulence) and a sprinkling of rice flour (to bind it all together). The result is a super-moist burger oozing with beefiness. And it's another great way of incorporating good-for-you broth into your diet.