Flying the flag for local produce at The Belfry

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Category: Hotel

Created on Friday, 20 July 2012 09:12

A nearby farm has begun supplying the flagship restaurant at The Belfry as part of its commitment to sourcing the best of local produce.
The French Grill at the resort in Wishaw, Sutton Coldfield, is serving meat from Nightingales Farm based in Bentley, Atherstone, which is dedicated to the natural outdoor rearing of its livestock.

The Belfry’s executive head chef Patrick Harness has introduced beef and pork to The French Grill’s menu from the farm due to the quality and local traceability.

The summer menu of new and classic British and European dishes features 21-day matured fillet, sirloin and Côte de Beouf, along with pork rib-eye, tenderloin and rack of pork.

Patrick said: “At The Belfry we are committed to sourcing the best of local and seasonal produce wherever possible, which reflects an increasing desire among consumers to be aware of the origins of their food.

“When I visited Nightingales Farm, I was impressed with how passionate they are about the way the livestock is reared and that dedication results in a really high quality of meat.”

The herds of around 300 Limousin cattle and more than 400 Saddleback pigs are free to roam the meadows and woods within the 220 acres farmed by the Hollinshead family.

Nelson Hollinshead, who is the 14th generation to farm, said: “We plant ten varieties of grass seeds in the meadows for the cattle to graze which really adds to the flavour of the beef.

“Our pigs are free to naturally root and wallow and live in some 20 acres, and are fed on a diet of grass and corn which makes the pork renowned for its taste, tenderness and flavour.

“We are really pleased that The Belfry recognises and values the quality of our husbandry and produce.”

The farm, which has been in the Hollinshead family for 40 years, also has its own on-site butchery, where the meat is matured and prepared, and bakery.

It produces a wide range of 19 Gales Farmhouse Foods, which includes pies, pasties and sausage rolls for The Belfry’s Halfway House on the famous 10th hole of The Brabazon where refreshments are served during rounds of golf.

Patrick added: “We’re delighted to be supporting a local farmer and the feedback we’ve already been getting from diners in The French Grill has been fantastic.”

Pictured: At Nightingales Farm is Patrick Harness (centre) with Nelson Hollinshead (right) and farm manager John Pilsworth (left).