years and have needed to expand to accommodate our increasing customer base. It seems that the people around Chepstow really appreciate the quality of products and service that we offer. “We feel that we can now offer our customers a
better shopping experience by providing a wider and more diverse range of products through our increased counter space and larger floor shop area. “Notably we have extended our ready meal and
oven-ready product range. These are created on site depending upon the season and what our customers tell us they would like. I have a passion for food and with the fresh produce available in the farm shop and the quality meats that we sell inspiration is readily available.” “More than 90 per cent of the products we sell
TIPS FOR A SPECIAL MOTHER’S DAY OR EASTER TREATS “At this time of year you can’t beat a beautiful leg of spring Welsh lamb at Easter and we will have plenty in stock from March onwards.”
are locally sourced. We are lucky to have some of the most fertile and productive farm land in the counties of Herefordshire and Monmouthshire and we take full advantage of this. Our beef is reared by long term supplier and good friend Johnny Morris on the banks of the River Wye and local lamb is sourced from the hills around Monmouthshire. Both of which we consider to be some of the very best to be found in the country.” It should come as no surprise then that these
products can be found in some of the finest local restaurants and have won national acclaim through awards such as the Great Taste Awards and The True Taste of Wales. Peter said: “Traditionally awards have been won
through our speciality sausages and homemade pies but the national awards seem more focused upon top quality simple produce. Like our Rib Eye Steaks, slowly reared, fed on a natural diet, then dry aged in our specially designed fridges for a minimum of 21 days. Consistent marbling and the dry aging process ensures that the steaks are deliciously flavoured and tender – this won us two Gold Stars at the Great Taste Awards 2012. “In fact these processes are consistent throughout
most of our product range but certain cuts seem to get a bit more press and are therefore more popular at different times. “We pride ourselves on offering first class seasonal
produce year round. Whether it be free range turkeys at Christmas, spring lamb at Easter or 100 per cent steak burgers to put on your BBQ during the summer. “With the current headlines focusing on the
ingredients of processed food and the uncertainty of its origin the simple and local methods of local butchers are being seen as increasingly important, which is of course great for us but also great for our customers who can benefit from the difference in quality. “We always know where our produce is sourced
and can ensure it has been reared to the highest standards caring environment, thus ensuring the very highest quality of locally sourced meat.” So, if you are looking for quality local roduce, great
service and value HJ Edwards (or Neil Powells) should be top of your list.
For special orders for your big occasions please call us and your order will be prepared ready for collection.
HJ Edwards Newhall Farm Shop Pwyllmeyric NP16 6LF 01291 629018
www.hjedwards.co.uk
37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88