Press Release – New pies for National Butchers’ Week
By Lady [Harriet] Hamilton, 17 August 2016
Apley Farm Shop’s butchers have created a brand new Apley product – Chicken Apley – especially for National Butchers’ Week 14-18 March. John Callinswood & Craig Whitehouse have stuffed chicken breasts with duck which itself envelopes butter infused with orange. They come wrapped in breadcrumbs or bacon. We’ve tried both versions at home already & they’re a great alternative to Chicken Kiev !
Butcher Craig Whitehouse added “We really enjoy developing new products. Lady Hamilton’s family have tried this Chicken Apley at home & loved it, plus we’ve had really positive feedback from our regular customers.”
Lord Hamilton, owner of the Apley Estate began “Craig & John are very approachable & experienced butchers. They know their customers by name & really enjoy sharing their knowledge they have gleaned about meat during more than their combined total of over 30 years working as butchers. Our free recipe cards help customers know how best to cook their meat.”
“National Butchers’ Week is a great opportunity for us to raise the profile of local butchers & remind people that we are here to help & supply delicious meat from reliable sources, with low food miles. It helps us bring customers closer to their meat suppliers.” said butcher Craig Whitehouse.
Lady Hamilton explained “It’s so important to know where your meat comes from, even more so than your fruit & vegetables, as farming is sophisticated, with farm animals being administered vaccinations which inevitably end up on our plates.”
Apley Farm Shop sources only British meat & from suppliers as close to Shropshire as possible. These currently include game from the Apley Park shoot, beef from the Apley Estate home farm & Simon Pennington at Oldington Farm & free range chicken & pork from Westwoods & Packington in Staffordshire.
Lord Hamilton continued “The Continental cross Limousin & Hereford herd grazes in Apley Park, producing excellent quality lean beef for our customers.”
The Apley butcher supplies game, smoked meats & venison – all of which can be hard to find elsewhere. They also stock free range chickens & chicken fillets, free range pork, local spring lamb for Easter, British white beef from the Apley Estate (Oldington), handmade gold award winning Apley sausages in many varieties, British dry cured bacon, local venison cuts. Beef cuts include top side, silver side, T bone steaks, brisket of beef, rib of beef, rib eye, sirloin steaks, burgers & rump steaks. There are some ready made options such as minted lamb chops, chilli beef stir fry & meat for casseroles.
Each day during National Butchers’ Week, their gold shield logo will mark which item on sale on the Apley butchery counter is on special offer that day.
Butcher Jon Callinswood explained “A smoker has just been installed behind the butchery counter which will enable us to develop the Apley range of smoked products – very exciting for 2016.”
Chicken Apley are £3.75 each. Taste Discover Enjoy at Apley Farm Shop – we’re so much more than a farm shop !
About Apley Farm Shop
Apley Farm Shop is one of Shropshire’s top 3 farm shops, focusing on tasty, local & seasonal food, reducing food miles & supporting the local economy. The Farm Shop, butcher & delicatessen source local food & drink from the Apley Estate, Apley Walled Gardens & the best local food & drink suppliers from Shropshire & the surrounding counties. The site also includes the Creamery Café Restaurant, Pigg’s Playbarn, Skylark Nature Trail & the Corn Loft Conference Room, plus six concessions – Scotty’s Animal Park, Alley Katz Toy Shop, Annie’s Reiki Centre, Big Little Things [florists] & the Apley Plant Centre.
About National Butchers’ Week
National Butchers’ Week takes place from March 14-20. The week is organised by leading trade magazine Meat Trades Journal and is backed by Lucas Ingredients.
More information can be found at www.nationalbutchersweek.co.uk, including dozens of delicious recipes to try out at home, and an ‘Ask the Expert’ section, offering advice about anything to do with cooking and preparing meat.
Do not use
Master butcher Craig Whitehouse will be holding demonstrations at his shop at 2pm each day from Monday March 14, helping customers to understand more about different cuts of meat and how they can be cooked.
Jon Callinswood added “Lady Hamilton has even sewn some handmade navy & white striped bunting to match our aprons, to decorate the butchery counter for this special butchers week.”
National Butchers’ Week promotes a greater understanding of the trade & where meat comes from.
“Local butchers have knowledge about meat that you won’t find anywhere else. We want to encourage people to tap into that knowledge, learn more about meat &, most importantly of all, learn how to cook it & enjoy it at home.”
Sausages have recently been in the news again: It was reported that if sausages contain meat from another country but are processed in the UK, they can still be called British.