Newlyns Farm, Farm Shop and Cookery School is a family run business that operates a 500 acre traditional mixed farm producing beef cattle, outdoor pigs, sheep, free-range chickens, free-range turkeys at Christmas.
Both shops in North Warnborough and Weyhill sell a wide variety of our own farm reared meats, local seasonal produce including fruit, veg, free range eggs, cheeses, deli foods including cured hams, pates, pies and our homemade ready meals using our farm produced ingredients and much, much more.
This year saw the opening of our fabulous farm cafe with an outside patio area and small pens of farm animals for children to look at with all the farm food being supplied by our farm shop, we now also have a Young’uns evening every Thursday, the grown ups can even have a glass of wine supplied by Caviste our in house independent wine merchants.
Newlyns Cookery School is designed to show you how to get the best out of the seasonal foods we produce and offer in our farm shop. Courses range from demonstrations to a five hour hands on course, e.g. private tuition Beginners, Express Entertaining, children’s and even butchery.
Experience the whole journey from field to fork.
Newlyns is a family business driven by passion and enthusiasm. We constantly strive to produce quality products and service, which fuels the development of new ideas.
We run two farm shops, a farm cafe and a cookery school, alongside our traditional mixed farm. We are very much a family run concern with two generations involved in all aspects of the business. Our Farm Shop stocks home produced meat, homemade pies, ready meals, desserts and cakes, etc. As well as this, we offer fresh fruit and vegetables, dairy products and preserves. The shop incorporates an independent wine merchant, and upstairs, in our Cookery School, we run a varied range of courses throughout the year.
When we extended the cafe at the beginning of this year, we also increased the floor area within the main shop to 12,000 sq m. We put in a new delicatessen counter and increased the number of pates, prepared salads and other ready to eat goodies which we make in our own kitchens. The products we were buying in were popular, but we felt we could make a superior product ourselves. We succeeded and customers now queue up for our homemade chicken liver pates and salt beef.
Nearly all the fresh meat sold through the shop is produced on the farm and delivered from the abattoir as whole carcasses. We believe our business is distinctive from others by offering customers the opportunity to experience the whole journey from field to fork – from learning about farming techniques and animal husbandry on our farm tours, to cooking our produce and presenting the finished dish in our Cookery School. Of course, we can then offer everyone the opportunity to buy all the products they have used in our shop. An enjoyable experience in the Farm Cafe can also be continued in the Farm Shop, as everything you eat in the cafe is available to buy in the shop. We believe we help people come away from our business with a greater breadth of knowledge about their food.
The meals were originally made by a member of the Janaway family
Newlyns has always produced a range of ready meals which are sold in the shop as a way of carcass balancing the animals we butcher. The meals were originally made by a member of the Janaway family and were created to represent home cooked food rather than a mass produced product. Today it is one of the fastest growing areas of our business and we now employ a full time chef and three kitchen hands to produce not only the ready meals, but puddings, cakes and all of the products for our delicatessen counter.
We sell 26 different dishes and have increased our range to include both everyday and special occasion meals. These are served throughout Hampshire at dinner parties where the hostess will happily take the credit and guests are none the wiser. To ensure we produce our ready meals with the highest quality ingredients available, we have been developing the method for our stock making which is cooked for three days using the bones from the butchery. So popular is this stock, we now sell it in the shop. We also make our own Bechamel Sauce which is used in our Luxury Lasagne, Lamb Moussaka and many other products. We are currently looking into offering customers the chance to buy this product from the delicatessen counter. We are developing new recipes all the time to keep the range fresh and exciting.
The core part of our business is our butchery trade which continues to flourish as we cement our reputation in the area for having fully traceable, home produced meat. Linking the farm to our shop is sometimes difficult to achieve and explaining this relationship to our customers is even harder. With this in mind we decided to open up our butchery cutting room so that it can be seen from our retail area. This allows our customers to watch our butchers working and makes the message much clearer that all the meat is hung and butchered on site. This has been a very successful development of the butchery area. The upward trend can be attributed to a combination of increased footfall and increased average spend.
We have also developed a course in our cookery school which not only gives the students and insight into the different breeds of farming livestock, they also have the opportunity to watch our head butcher butchering a whole carcass. They learn where the different cuts of meat come from and how you cook them differently to achieve the best results. Butcher It, Cook it, Eat It is our most popular course as it incorporates, how it is farmed, how to butcher it and how to cook the different cuts of meats. The course takes people through the whole journey and is another way to help demystify the butchery department.
We employ 8 master butchers and have developed a wide selection of specialities to run alongside our more traditional cuts of meat. A recent addition to the range is pork tenderloin with mascarpone cheese and rocket. These lines are very popular with customers as we have taken the preparation out of the dish for them, making them quick and easy to cook. Our sausages are made with fresh ingredients, which is something we have been developing. We have moved away from the traditional seasonings which include products such as dried leek. Our Pork, Honey and Mustard Sausages are made with local honey, which we also sell in our shop. The same mixture is used in one of the speciality sausage rolls sold on the delicatessen counter. The butchery also make the locally renowned Newlyns Black Pudding which features on the breakfast menu in the Farm Cafe and is also available for customers to buy from the delicatessen counter.
We keep an eye on eating trends and the introduction of Newlyns Mutton in last winter proved to be very popular addition to the meat counter as has the comprehensive range of offal available, from sweetbreads to pigs cheeks.
An amazing second shop at Weyhill near Andover
We opened a second shop at Weyhill near Andover in October 2009. This shop offers the same great products produced at our main shop at Lodge Farm. We are sourcing new products closer to our Andover shop such as a local smoke house which sells a range of smoked fish and a local vegetable grower who grows an extensive range of vegetables which are freshly picked to order, ensuring the freshest product for our customers.