September is the month that marks the arrival of Autumn, the luscious foliage turning to glorious golden hues, beautiful bronzes and rich reds that create a stunning scene across the land. September is the harvest month, the time to gather, to preserve and to prosper, in pantry filled shelves of bountiful jellies and chutneys, the perfect accompaniments to many a dish.
This month we are celebrating the season with 15% off our entire range of Properly Free Range Duck. Rich in flavour, duck is a wonderful thing to eat at this time of year. Paired with foraged blackberries reduced into a sticky glaze and served with fresh greens and potatoes is one of our favourite ways to eat it. Or gather loved ones and roast our Great Taste Award winning duck, with skin crisped to golden perfection. Shredded and served with wraps, homemade hoisin and cucumber, is a sensational way to spend a Saturday evening.
This September we are sponsoring the famous Abergavenny Food Festival. We've teamed up with our friends at River Cottage to host a jam-packed schedule full of awesome tutorials with River Cottage's famous tutors. Join Gill Meller and learn how to make flatbreads over woodfire, Naomi Devlin will be showing you how to make gut-friendly ferments, and our very own Peter Greig will be teaming up with meat-master Steven Lamb to show you how to butcher your own pig.
You can also see Peter talk about 'Resilient Farming in Volatile Times' along with Rob Yorke, Guy Watson of Riverford, Simon Crichton of Triodos, Gabriel Kaye from the Biodynamic Land Trust and Jez Fredenburgh from Farmer’s Weekly.
Peter will also be 'having a rant' on industrial farming as part of Rude Health's stage. And we'll be hosting a meat masterclass cookery course where you'll learn how to butcher a chicken. You can book your place here.
Pies are back!
A firm Pipers Farm favourite, our brilliantly delicious range of handmade pies are coming back in time to warm your cockles this Autumn. Look out for our legendary pies, launching 17th September, you can find them in 'The Pantry' section.
Over the last 6 months, we have been carrying out some serious recipe testing to make our range of pies even more delicious than before. Included in the range are:
- Red Ruby Steak and Otter Ale
- Free Range Chicken and Smoked Ham
- Indian Butter Chicken
- Venison and Port
- Pumpkin, Spinach and Goats Cheese
Look out for other delicious seasonal flavours to follow!
Dinner at Poco Tapas
Join us in Bristol on Tuesday 18th September at Poco Tapas for an evening of exceptional food designed by Head Chef Ian Clark using out grass-fed lamb, properly free range chicken and duck for their 'Meet the producer' event.
Peter and Henri will discuss how Pipers Farm was started and why as well as talking in detail about how we farm and work in harmony with nature.
The evening will be an intimate feast with sharing tables. There are limited tickets available. Book your place here.
Eat, drink Devon - A harvest celebration
With a delicious three courses featuring the wonderful clothbound cheese and orchard cider, it is set to be a fantastic evening of delicious food and company.
Tickets are limited. Find out more and book yours here.