At Berwick Lodge, we believe that not only should our food be exceptionally tasty, it should also be of the highest quality and always where possible, local. For some time we’ve been working with family-run butchers Walter Rose & Sons, just 40 miles away in Devizes, and recently our head chef Istvan Ulmann was invited to visit their pig farm in Bishops Cannings to meet the farmer and see for himself how the pigs are reared.
Farmers Cameron and Muriel Naughton have been rearing pigs since 1958, creating the perfect breed that produce fully flavoured, tender and succulent pork. Proud award winners no less, Cameron and Muriel scooped the title of Pig Producer of the Year and it’s not hard to see why.
Istvan says “You just need to take one look to see how happy, healthy and well looked after the pigs are. They are free to roam in the rolling fields of Bishops Cannings and munch on top quality feed, despite the significant increase in cost since 2017. Cameron and Muriel are highly principled and passionate about their pigs and I love that”
Supporting local business is a huge part of our ethos and who we are, so it’s very important to us, to have these personal relationships with other likeminded, independent businesses like Walter Rose & Sons. And also our neighbouring farmer who provides us with beef, literally from over the fence at Berwick Lodge Farm.
Cameron’s pork proudly features in our current summer a la carte menu in the form of Pigs Head Terrine with Gooseberry Chutney.
Want to make it at home? Istvan shares his recipe for this taste sensation of a starter.