Church Farm Ardeley

A Free Range Experience


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New Chef, New Menus

Have you had a meal in the pub recently?  At the end of April I sat down with Aaron Clarke, the new executive chef for Church Farm, including the Jolly Waggoner, Café and Shop.  He was born and raised in Milton Keynes and came to us not long ago, and has brought along a team he has worked with for the past couple years.  He is producing menus for the pub and café, and producing food for the shop.

chef Aaron

His training has been on-the-job, including time with Michelin star chef Clive Dixon in Cookham at the White Oak and at the “best pub in England,” the Hand and Flowers in Marlow, and also told me that his brother, Shane, has been a huge influence on his career in catering. Aaron held a Rosette at the Deddington Arms in Oxfordshire.  He has been a chef for 10 years and has produced menus for seven years and comes to us with experience, enthusiasm, and a strong work ethic.

Aaron is confident that you will notice improvements at the Jolly Waggoner in the coming months, and would love to speak with you when you are in the pub.  His focus is the customer’s experience, and he wants you to have a good one.  He is committed to growth and improvement.

He wants everyone to know that the pub menu features produce from the farm and is the best it can be.  The quality of the ingredients in all our kitchens is assured, because we can see it all growing and grazing.  You will find a varied menu at the pub, with vegetarian and gluten free choices. He tells me there will be a new menu in the café soon, as well.

Perhaps I can tempt you with a sampling of items from the current pub menu:

Nibbles:  Lamb Scrumpets and Crispy Pork Bites

Starters:  Gin Cured Salmon and Cauliflower and Worcestershire Fritters

Traditional Classics:  Fish and Chips, and Chicken, Leek and Mushroom Pie

Mains:  Beetroot Rissoto, and Church Farm Loin of Lamb

Gin cured salmon

Gin Cured Salmon

 

Aimee

 

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Christmas and New Year

Thank you to everyone involved in the farm over the past year, customers, visitors, staff, interns, volunteers, friends, rabbits and relations.

Happy and Healthy New Year

Tim Waygood

 

 

All Christmas orders can be collected until the 23rd Dec.  If you have chosen delivery, you will receive yours on the 22nd Dec.

The Church Farm Shop and Café will be closed Christmas Day.

The Jolly Waggoner will be open Christmas Day for drinks from 12:00—3:00pm.

Otherwise:

Shop 9-5, every day

Café 9-5, every day

 


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Saying Good-bye to Su and Darren

In May we said good-bye to Su and Darren.

 

Su worked for five years in the Café, cooking breakfasts, and baking cakes, and also making ready meals and jams and chutneys for sale in the Farm Shop.  Her steady presence and friendly greetings welcomed everyone.   You might also have seen her walking her dog, Sid, around the farm.  Su has moved to Derbyshire to work in catering for a wedding venue.  We wish her well!

 

 

Aimee

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Su & Jam

Darren, the man who fell in love with Vicars Orchard.

About 3 years ago, Darren was mainly working in horticulture and coordinating the intern program. He took a well-deserved break and went to visit his family in Australia. On that trip he decided his time had  come  to return to Australia for good. He came back to sort everything out after living in the UK for about 10 years. One evening he strolled around the farm and ended up in Vicars Orchard in bloom and witnessed a beautiful sunset.  The beauty of the orchard and the potential gripped him and he decided to stay.  The ticket to return home to Australia (not a cheap affair) was left unused and Darren started sorting out the orchard that had been mainly left to its own devices since 2008.

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Darren passion for the orchard and knowledge inspired others to get involved and Vicars Orchard in 2017 is definitely something to be proud of!

Ann

 

The Quiet Aussie

Quiet he may have been, but his presence is missed, not least by the Horticulture Team.   Darren took over from me as Leader in horticulture last July, where he used his considerable experience in several countries to continue and improve what is grown in our tunnels and fields;  he nurtured the orchard with knowledge and passion.   Darren’s innate caring nature encompassed all at the farm, with particular emphasis on the interns for whom he felt a sense of responsibility which included  irritation at their untidy habits!

My lasting memory of Darren is our ‘walk and talk’ times when we took the two dogs belonging to Emma and Tim and my black lab for a wander in the woods.   Our conversations went beyond horticulture and we got to know each other in greater depth, and to talk about Oz where I used to live too.  Darren had to leave his lab behind when he first came here and Daisy and I hope he will get another companion soon.

This picture shows how stressful our weekly coffee and cakes meetings were!   Eva has now taken over as Leader.

Darren Mum Eva 049

Good-on-ya Darren, Eva and I wish you well.

Anne 

 

 

 

 


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Carrot Cake

Laura - carrot cake 2017

One of our Co-Farmers has been working in the Church Farm Café kitchen on Thursdays.  She especially enjoys making carrot cake and would like to share her recipe:

Carrot Cake

2 tsp cinnamon
300g self-raising flour
1 tsp baking powder
200g soft brown sugar
4 eggs
250 ml vegetable oil
200g grated carrot

Mix all ingredients and bake at 180° for about 40 minutes. Top with your favourite icing, maybe cream cheese.