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What are the challenges facing you in the future? “Definitely the cost of living crisis, plus the growing vegan movement.”


What are your thoughts on this meat vs plant debate? “We actually don’t think meat should be part of every meal. It’s all about balance, and meat should be appreciated for what it is. We believe you should know where your food has come from and how it got there. When you live in a part of the world with so much production on your door step, why would you look at importing industrial farmed foods (eg. soy beans) rather than the essentials that are produced right here where you live.”


And finally, what does winning the DFF award mean for you and your business? “We are absolutely chuffed! It is a big thing for us - we are just 2 people who set up a small business alongside our normal jobs. This award has really made us feel like our hard work is beginning to pay off. We never imagined we’d be part of the Dartmouth Food Festival let alone to win this award, so thank you and we can’t wait for October 21st-23rd!”


Grove Meadows will be in the Royal Avenue Gardens throughout the Festival so do go and see them and support your local farms. www.grovemeadows.co.uk


LAMB STEAKS WITH SALSA VERDE


Serves 2 Ingredients 2 Grove Meadows lamb steaks


For the salsa 25g flat leaf parsley 15g mint


8 small gherkins 1 heaped teaspoon capers 4 anchovy fillets 3 garlic cloves ½ teaspoon dijon mustard A pinch of fennel seeds 4 tablespoons red wine vinegar 200ml extra virgin olive oil


Proudly making and serving homemade luxury ice cream since 1928


Using real Devonshire cream, all of our delicious ice creams and sorbets are made at our on-site dairy in Dartmouth, with a recipe book of over 50 flavours. With even more local sweet treats and gifts available, including...


Homemade Fudge | Luxury Chocolates | Take Away Cream Teas | Fudge By Post


Method To make the salsa verde Remove the herb leaves from the stems, and finely chop all leaves. Peel and finely chop the garlic cloves. Finely dice both gherkins and capers and chop the anchovy fillets into very small pieces. Place all the above in a bowl and add the fennel seeds and Dijon mustard. Slowly stir in the vinegar and oil. This can be served alongside the meat or drizzled over.


www.dartmouthicecream.com 01803 832 157 • dartmouthicecream@gmail.com


To cook the lamb Remove the packaging and bring the lamb to room temperature. Heat a shallow pan. Season and oil the steaks with a little salt and pepper. Cook steaks for around 4-5 mins on each side. Rest for a few minutes before serving. We served with roast cherry tomatoes and baked courgettes.


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