Summer has at last got to us and the fields are ablaze with buttercups and clover. Our Dexter cattle are in seventh heaven although despite having six acres in which to graze, they seem intent on breaking through the chicken fencing into the orchards - the grass is greener I suppose...... Claire our red Dexter Heifer is off on holiday this month to Challow Hill farm where she will meet her new bull friend. Expect her back later in the year and she will hopefully calve next spring.

In the meantime we have been busy trying to get Tabatha our Tamworth sow pregnant. I have "administered" AI which may/not have been successful. As a back up have just found a superb young boar for her to play with, so one way or another, farrowing should happen sometime this year.

This month we have gone into production of our first bacon and sausages - these should now be a permanent feature on the breakfast menu. With our own free range hen, quail and duck eggs, we are able to provide a "50 yard breakfast". Fallowfields pork is now a firm favourite on our lunch and evening menus. As is our chicken which has a really fantastic "free range" texture - so unlike that "pappy" stuff that can be bought at the cheap end of the supermarket shelves.

The next development will be to rear our own traditional chickens [we are presently reliant on hybrids for both eggs and meat] by establishing a flock of Sussex, a traditional [at least 100 year old] breed. This is a "dual purpose" breed with a good egg production and, pretty succulent on the table too. The Sussex comes in 7 different colour ways of which the most common is the Light Sussex. This month we took delivery of 50 chicks and are growing them on until they can meet up with some superbly handsome cockerels that we reared last year.

Back in January, I reported that we had some failures with our quail breeding programme. Well, these have now largely been ironed out and we are awash with eggs - the hen lays on average just over two eggs a day. Two and a half quail eggs are equal to one hen's egg, so size for size these little quail are remarkably productive.

The two acre kitchen garden is now in full production, delicious lettuce, strawberries, gooseberries, asparagus, carrots, broad beans and much much more.

Head Chef, Steve McCartney is in his element, making the most wonderful flavour combinations. His ability to extract every drop of flavour from his ingredients is masterly. We are a long way from total self sufficiency but we are also a long way down the road - far further than any other restaurant that I know of. Even one of Hugh Fearnley Whittingstall's chefs who visited Fallowfields last month was mightily impressed.

I cannot guarantee to answer all e-mails, as life here is pretty manic - and the recession is not helping - but do drop me an e-mail - a "behind the scenes" farm tour is always a possibility from time to time.  

With kind regards, Anthony

anthony@fallowfields.com