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, and sheep.
Our Farm Shop sells 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.
Our Farm Café seats 90 inside and a further 80 outside on a decking area and garden. Our menu is a tasting plate for our shop and we are famous for our wonderful breakfasts.
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 are very much a family run concern with two generations involved in all aspects of the business and the next generation starting to get involved. Our Farm Shop stocks home produced meat in our extensive butchery department of 8 full time butchers run by our Master Butcher, Jason Moore. Our Deli counter is brimming with homemade pies, salads, cooked meats, quiches and so much more all made in our Production kitchens. We have an extensive range of ready meals and puddings which are also all made in house. As well as this, we offer fresh fruit and vegetables, dairy products and preserves. We have a Fish Room which has fish straight from the boats and a specialist Cheese Room of over 150 different cheese, championing British cheeses.
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 from our knowledgeable staff, 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.
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 have a large team in our production kitchens producing a huge range for our shop.
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. We have a specialist Dry-Aged cabinet where customers can pick a Fore Rib of Beef and put their name on it and we will mature it for up to 6 weeks to further develop the flavour and tenderness.
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 promote the butchery department.