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Slaidburn Rd, Waddington, NrCiitheroe, BB73AA


H OT EL & R E S T A U R A N T S-5.. K T


r ith summer fast approaching, ' households across the country will be digging out


the barbecue tongs and preparing to flame grill a tasty cut of meatl So, what better time to think about the meat you are buying and celebrate the farmers behind it than now? Local cattle farmer Harry


Backhouse, from the Forest of Bowland, is part of the Quality Standard Scheme which guarantees the meat he produces is of the highest quality. Here, he gives an insight into the life of a farmer, and how the work he does ensures your roast beef is succulent and tender - every time! How long have you been in farming? Since leaving college - around 25


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years. I am the second generation farmer to farm here at Clough Bottom. My father farmed here before I took on the farm. What do you enjoy about being a farmer? I love the variety and flexibility,


2 / d ^ Come along and enjoy a great family day ' ' 19th June and every Friday at 6pm, there will be free canapes at the bar. ■ -


20th & 21st are Family Fun Days (11 a.m - 6 pm) using the Inn’s play area and other entertainment, ‘ such as bouncy castles, bucking bronco and face painting


bar • restaurant • hotel • weddings •functions


being self-employed, and in charge of my day - 1 can please myself! I love getting outside, enjoying the fresh air, working the land, planting trees and working with the cows. Beef is just one part of the family business - and just one part of a much bigger picture. I'm also very passionate about the


conservation aspect of my job and am a keen advocate of developing and employing renewable energy strategies to use throughout the farm and its varied businesses. We are all about sustainability and one of the most important aspects of my job is safeguarding the environment for my children and future generations - always putting back more than we take out. What does your average day at work entail? It depends on the weather, season,


other business and, of course, family , commitments. In the summer months my day can start at 6-30am feeding the hens, followed by chores, breakfast and then out on the land until 9pm at night. In the winter I might finish work


between 5 or 6pm. No two days are the same. How have farming processes changed since you began? Organics is more widespread now.


Twenty years ago there were few processes in place but over time (and along with the organic movement) these have been developed. What is special about your farm or your style of farming? In my work I am always true to my


core beliefs. Everything we do here is underpinned by a strong environmental conscience. We are a conservation-minded farm that is constantly reviewing energy management, waste reduction and the natural environment, and applying this ethos to beef production is just one part of that. For example, we have planted more than 100,000 additional trees around the farm over the years and installed a borehole in 2005 which is used for irrigation and livestock, resulting in a 4.2% reduction in our water bill. Why Is It important for people to buy quality produce? It’s important for people to buy


quality produce for their health. Meat with the Quality Standard Mark gives complete assurance of the source of their meat. It's also important to support local


food producers, buy locally, support local communities and reduce miles. Who do you supply? Our 10kg organic beef boxes are


sold to private individuals and businesses. We also sell to organic butchers. Where do you see the future of


farming? If you'd have asked me this question


12 months ago I would have said the outlook was grim. Now the future looks a lot brighter. Food provenance is high on most people's agenda these days, thanks largely to celebrity chefs and the media. As an organic beef producer it’s incredibly rewarding to know that my customers are choosing to buy the very best, high-quality beef


. . .


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know wnere


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meat comes


from my herd, for themselves and their families. What is your favourite dish? The Clough Bottom Pot Roast (of


course!) or a nice fillet steak. Harry Backhouse is part of the Quality


Standard Scheme which guarantees provenance and eating quality. Beef and lamb awarded the Quality Standard Mark has been chosen according to a strict selection process which promises traceability and ensures the meat is of the highest eating quality - succulent and tender every time!


Barbecued Steaks with a Spiced Marinade


Monday - Thursday Evening BUY ONE MEAL THE SECOND MEAL HALF PRICE Serving 5pm - 8.30pm


Monday - Friday ^ TWO COURSE LUNCH MENU £7.95 Seving 12 noon - 2pm


. ' Srd night FREE


ROOM ONLY Book two night and get the


DINNER, BED & BREAKFAST Single Room-£ 59.95 Double Room-£89.95


Ternrand Conditions apply on all offers.


Slaidburn Road, Waddington, Nr Clitheore BB7 344 Tel. 01200 422333 “~e: ihfo@mbofcockinn.co.uk • w: www.moorcockinn.co.uk . ^


beef and lamb has some delicious recipe suggestions for every occasion. For a tasty BBQ favourite that really


F


■ brings out the flavour of the meat, try Barbecued Steaks with a Spiced Marinade. Tuck-in is available from


independent butchers or call Q870 605 3030 to request a copy. Visit www.simplybeefandlamb.co.uk for more delicious recipes and cooking • advice.


Serves 4 Preparation time: 10 minutes, plus


marinating Cooking time: Under 10 minutes


Ingredients: 575g/1-Wb lean bavette or flat-iron


steaks For the Spiced Marinade:


or BBQ dishes with a difference. Tuck-in Summer, the free recipe booklet from Quality Standard


4 garlic cloves, peeled and finely


chopped 1 red chilli, deseeded and finely


chopped Juice of 1 orange Juice of 1 lemon 30ml/2tbsp freshly chopped flat-


leaf parsley . 45ml/3tbsp olive oil Salt and freshly milled black pepper For the Herb Salsa: 2 spring onions, finely chopped 15ml/1tbsp white wine vinegar Pinch of dried chilli flakes 30ml/2tbsp freshly chopped


coriander (leaves and stalks) 30ml/2tbsp freshly chopped flat-


leaf parsley Juice of a lime 45ml/3tbsp olive oil Salt and freshly milled black pepper


METHOD: 1. To prepare the citrus marinade;


combine all the ingredients in a large, non- metallic shallow dish.


2. Place the steaks on a chopping


board and using a sharp knife score on both sides (optional). Transfer into the marinade mixture and coat on both sides (optional). Cover and marinate in the refrigerator for a minimum of 1 hour or overnight: the longer the better.


3. To make the salsa: combine all


the ingredients in a bowl and adjust the seasoning if required.


4. Remove the steaks from the


marinade and cook on a prepared barbecue or preheated moderate grill for about 3-4 minutes on each side.


5. Serve the steaks on a bed of peppery rocket with the salsa.


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A local farmer answers our questions


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