The Jerry Croft restaurant is now taking prime beef from us and we source it direct from local farmers John and Alison Spensley, of Manor Farm, Thorlby.

Luc Daguzan, who launched Le Bistro des Amis with business partner Liz Weatherby in December, 2010, explains:

“Developing on-the-doorstep field-to-table partnerships such as this allows us to have hands-on control over the supply process. This means we are able to ensure quality, along with full traceability, which is important to us, as many of our customers want to know where the meat they eat comes from and we are happy to provide them with this valuable information. Moreover, our local supply ethos both helps keep food miles to a minimum and supports the local economy.”

The French-style bar and bistro is strengthening its links with Drake & Macefield.  We established a supply partnership with the Spensleys five years ago and we’re now sourcing some 300 prime cattle every year from the farm. Among them are British Blue, Limousin and Aberdeen Angus breeds, all renowned for the eating quality of their beef.

All are reared completely naturally, being grass-fed in the summer months and finished on a special  high-energy diet of potatoes, maize, grass sileage, crushed and rolled barley, and protein pellets.

After a fact-finding visit to the Spensleys’ 550-acre holding, which is fully farm-assured, Luc explained:

“I was extremely impressed by the high standards maintained. The fact that the farm has to undergo rigorous annual inspections, guaranteeing all aspects of animal welfare and environmental care, is extremely important to us – as, I am sure, it is to our customers.”

Le Bistro des Amis also sources other meat products through Drake & Macefield Butchers, including prime lamb, also from the Spensleys, free-range chickens, and home-cured bacon. Some of the bacon comes from rare breed Saddleback pigs raised by one of our partners, Ian Thompson on the outskirts of Skipton.

Ian has always been interested in raising his own livestock on a part-time basis and realised that dream two years ago when taking over 35 acres of pastureland on the outskirts of Skipton – fondly known as “The Ponderosa” – to produce
his own Suffolk and Texel prime lambs, also rearing a few cattle.

However, customers are now set to benefit from Ian’s latest venture to breed and nurture Saddleback pigs, after clearing sections of a pine forest in which the two sows Ian uses for breeding purposes and their offspring are free to roam and root to their heart’s content. More than 20 youngsters are currently being brought on and, once they have reached peak
condition, their pork will be sold as both delicious joints and home-cured bacon.

There’s something really special about rare breeds pork. The pigs mature more slowly and put down slightly more fat than their modern-day counterparts, overall producing a higher quality and tastier meat. And the crackling is out of this world – you only have to taste it to be convinced!

Ian explains:

Our customers should be under no illusions whatsoever – by purchasing meat from rare breed pigs, they are helping to ensure the very survival of the species. It’s all down to supply and demand – and the fact that the pork tastes absolutely wonderful is a major bonus too!

DID YOU KNOW THAT ……

The British Saddleback was recognised in 1967 when the Wessex Saddleback and Essex breeds were amalgamated. The body is deep and long, reflecting its advantages both as an excellent breeding animal and as a producer of high quality meat.

All cattle and sheep are raised completely naturally on the 560 acres of rich and lush pastureland farmed by the Spensleys,
guaranteeing the best quality meat that money can buy. Drake & Macefield buys only heifers, in line with a tradition first introduced by the late Jack Macefield many, many years ago.

It’s a philosophy that has served the business – and customer tastes – extremely well over the decades. The Spensleys raise British Blue and Limousin-cross heifers especially for Drake & Macefield. The meat from both remains highly popular,
with the cattle producing lean beef of consistent quality and a low proportion of bone and fat.

John explains:

We try to keep all our cattle out for two summers. It may be a longer process, but grass-fed beef is proven to produce a better quality, more tender meat.

Spensleys’ prime lambs are out of Texel ewes run with Suffolk rams, both extremely well known breeds used widely these
days.

They produce lamb of excellent eating quality, with plenty of flavour, good husbandry is paramount throughout the production process. Manor Farm is registered as farm-assured and has to undergo rigorous annual inspections. This guarantees all aspects of animal welfare and environmental care.

COMMITTED TO THE CAUSE

Partner Richard Teal explained:

We remain committed to sourcing quality meat direct from local farms, at the same time making every effort to inform customers where the meat they eat comes from. We think it imperative that not only should we sell British-produced meats, but also those sourced locally at every opportunity. In this way, we can ensure full traceability and constant quality, keep down food miles and help to boost the rural economy by encouraging people to produce and purchase food locally and in season. This ethos is central to our whole philosophy.