WITH THE whiff of winter well and truly in the air and the threat of job losses and increased taxes in the New Year The Gazette feel it is the time to appeal to all Islanders to Buy Island.
Our Buy Island Campaign aims to encourage us all to support our local food producers especially during this difficult economic time. Let’s all try to at least buy the ingredients of our Christmas dinner from Island food producers or, failing that, from an Island-owned business.
And both of these are combined at Briddlesford Lodge Farm, which not only has one of longest established farm shops on the Island, but it is a working dairy farm with an award winning herd of beautiful Guernsey cows who produce lovely creamy milk.
GOOD FOOD ALL YEAR AT BLUEBELLS CAFE
THE FARM also now boasts the beautiful Bluebells country café/restaurant, designed by Lincoln Miles, that opened just over 18 months ago and is fast becoming a very fashionable destination.
Chefs Ashley Holness and Simon Moxlow support Head Chef Kevin Hendy, formerly of Liberty’s in Ryde, and all dishes in Bluebells are freshly made, mostly from Island produce, including veal and milk from the farm.
“We use all Island produce where possible,” said Chris Griffin who runs the café side of the farm. “Veal is our signature dish from our own herd, and is very popular – veal rump, veal pie and veal casserole.”
The young calves from the dairy herd are all reared on the farm with the females eventually joining their mothers in the dairy herd and the males being reared for veal. The calves have a lovely life and can be petted in the barn next to the café - a particular favourite for children.
All the other meats on the menu are from Paul Woodwood the Briddlesford Lodge Farm butcher who sources from across the Island, including beef from New Barn Farm and Kemphill Farm, Lamb from New Barn Farm and turkeys, chickens and eggs from Brownrigg Poultry.
Isle of Wight Cheese Company cheese is used in many of the dishes – Gallybagger, Blue and Soft. Vegetables are from the Farm Shop and currently all of the cauliflowers, cabbages, and sprouts including those on the stem, leeks and potatoes all hail from the Island, via Isle of Wight producer Phillip Morris.
Hearty warm vegetable soups are a particular favourite in the cold weather and the best selling banana smoothies are another speciality, along with creamy hot chocolates and latte coffees – all made with milk from the Griffin’s Guernsey herd.
DOWN ON THE FARM WITH PAUL GRIFFIN
PAUL GRIFFIN is Farm Manager, and keeps the award winning dairy Guernsey cows in tip-top condition, following in Dad Richard’s footsteps who still works on the farm too.
Briddlesford Lodge Farm has been in the Griffin family since 1923 when Paul and Louise’s great grandfather moved over from Grove Farm in Adgestone with his twelve cows from which all of the current cows are descended.
During the winter months the girls are snug in their large cosy barn with straw bedding. Free to roam around outside after the milking periods twice a day, the cows are well fed and contented to be sheltered until the spring.
“There isn’t enough grass for them in the winter months and they churn up the fields” explained Paul of his contented charges who were lounging in the large barn with the morning sunshine dappling across their warm brown hides.
Paul avidly consults with the visiting cow nutritionist every month to make sure that Briddlesford remain the award winning top yielding Guernsey herd in the country.
The farm has 150 cows in its herd and those in the milk pool are milked twice a day with each milking session taking between three and four hours.
The wonderful Guernsey milk is then sold across the Island at Brighstone Village Stores, Bembridge Farm Shop, King’s Manor Farm Shop and the Real Island Food Company. Vestas Blades and IW Zoo are two of the kitchens they supply, along with Bluebells of course.
BRIDDLESFORD LODGE FARM SHOP WITH LOUISE GRIFFIN
ONE OF THE longest established Farm Shops on the Island, Briddlesford Lodge Farm shop opened its doors on December 11, 2005 and now five years later it boasts over 50 different Island suppliers.
Louise Griffin founded and now runs the Farm Shop – after returning to her roots on the farm with a whole host of good ideas following a short life in the sailing industry.
Almost all of the food and goods for sale in the Farm Shop are from the Island with just a few more exotic items being sourced elsewhere such as avocados, aubergines and citrus fruit. These sit side by side with the good array of vegetables pleasantly presented in woven baskets running down the centre of the shop.
Ketchup and chilli sauce from The Tomato Stall, apple juice from Sharon Orchard, Garlic Farm chutneys and pickles (and garlic of course), biscuits from Rew Valley dairy, Calbourne Classics breakfast cereals and yoghurt are just some of the Island fayre on offer on the shelves.
All of the wines on sale are made on the Island, including local mead.
Oil of Wight would make a wonderful Christmas present as would a home-made Christmas pudding made by Louise and Paul’s mum Judi Griffin. Mince pies, cheesecakes sausage rolls, pies and casseroles on sale in the shop are all made by the chefs in Bluebells kitchen.
Other gift ideas include hand made candles from St Cecilia’s closed order in Ryde, Island made skin care products, beautifully labelled and presented jams, pickles and chutneys and hand made wooden ‘bluebell’ key holders by Marcus Matthews.
And of course there are the four ‘Buttercup’ milks from the farm: whole milk, semi skimmed, skimmed and unpasteurised whole milk along with double cream and clotted cream, which is made in the café kitchen.
Orders are now being taken for Christmas and you can pop into the farm shop to order all of your Christmas dinner ingredients, along with all of your foods for the festive period.
If you can’t always ‘Buy Island’ produce just try and make sure your Christmas dinner is sourced from Island producers if you can - and all the ingredients are available at Briddlesford Lodge Farm Shop.
BRIDDLESFORD’S BUTCHER PAUL WOODWOOD
BUTCHER Paul Woodwood has the well-stocked meat counter to the rear of the shop. A crown of lamb took pride of place on the day we visited –
stuffed with lean lamb mince and topped with a sliced lamb kidney in a heart shape. Also in stock for the Christmas period were plump free-range turkeys, sides of lean beef and good-sized gammons.
All the sausages on sale are made at the farm by Paul, with flavours such as Boere Wors, made from Wild Boar, a pork sausage with sage and onion and red onion, sweet chilli, chipolatas and Toulouse sausages with garlic and red pepper. In all 38 different sausage flavours can be ordered.
“We sell quite a bit of veal at Christmas time and we have venison from Carisbrooke and the New Forest,” said Paul. “Isle of Wight beef comes from Andrew Hodgson and lamb too.
“A lot more people are looking at food miles and the welfare of the animals. We have IW free range whole chickens, pheasants shot locally, rabbits and pigeon.
“We have uncooked gammons and cooked hams, dressed turkeys and boned and rolled turkeys. We can cater for anyone’s needs – even royal roasts where a turkey can be stuffed with a duck that is stuffed with a chicken, or any combination.
You can pop into the farm shop to order all of your Christmas dinner ingredients and make a day of it by sampling something from the menu in Bluebells café. And you’ll be ‘Buying Island’ all the way if you shop at Briddlesford Lodge Farm or eat in the café – supporting an Island run business and Island producers at the same time.
We were once encouraged to ‘Buy British’ to save the country’s economy. Now let’s ‘Buy Island’ to protect our own.