We can safely say that this year’s harvest has been about as easy as it gets. We had absolutely no rain to hinder our work, which meant everything went along rather nicely. Even better, we managed to avoid any drying costs altogether – something that certainly puts a smile on my face!
The early harvest meant we were also quick off the mark with reseeding the ground for next year, so we’re all up to date and in good shape.

Something quite special is happening this month, as our Restaurant celebrates its 30th anniversary this month. Where have those years gone!?
I’ve included a photograph of myself alongside my late father, serving Lord Plumb the very first lunch all those years ago. It’s such a fantastic memory, although I must admit it’s quite frightening looking back at yourself 30 years ago!

I’ve since dispensed with the glasses, had my eyes lasered and acquired rather a lot more grey hair!! Funny how these things creep up on you!
To celebrate this wonderful milestone, the restaurant will be serving an anniversary specials menu throughout the month. It’s a superb opportunity to come along, enjoy some good food and help us celebrate 30 years of the restaurant. We’d love to see you!

 

My youngest son, Liam, is living out in South Africa. He’s keeping himself busy with a rather interesting project. He’s currently working on developing solar-powered power units for the army to use. A little different from life on the farm, that’s for sure! It’s always great to hear what he’s getting up to, even if he is a fair distance away.

As a child, I would often hop on the bus and head off to the swimming baths in Kings Heath. Sadly, they’re no longer there, but it’s funny how a familiar journey can bring back memories. On one of my recent travels around Alcester Lanes End, I spotted something rather special – a 1969 Lotus Europa.
This little beauty allegedly once belonged to none other than George Best! I’ve since managed to acquire it myself, and I must say, it’s a great little sports car!

 

My cooking adventures at home are still very much ongoing. This time, I’ve decided to have a go at making soufflés. I wasn’t entirely sure how they’d turn out, but I don’t think they look too bad, if I say so myself!

 

Christmas is beginning to arrive at Becketts Farm, and there’s plenty happening behind the scenes in preparation. Both the Farm Shop and Restaurant are getting ready for a busy festive season.
Orders are now being taken for Christmas meat at our Butchery counter, so do stop by and chat to the team about your requirements.
As always, thank you for your continued support. We look forward to welcoming you over the coming weeks.

Until next time.

S.B.