Duncan Farrington, Author at Farrington Oils

In her book “Kitchen” which accompanies her TV series, Nigella’s Choice names MELLOW YELLOW as her rapeseed oil of choice and says that she uses it “more or less exclusively in preference to extra-virgin olive oil” as “it’s much less expensive and, I’m beginning to think even more delicious.” She also says “I make dressings with it, dribble it on toast in place of butter, douse vegetables with it and take a bottle to people’s houses (so evangelical is my fervour) in place of wine”.

Dr Mark Avery, our straight-talking RSPB blogger has stood down from his position as Conservation Director after 13 years to go freelance. Mark, a scientist by training and a naturalist by nature has been visiting Duncan at Bottom Farm for a few years now, bouncing ideas and helping with advice on making life a little better for our feathered friends. If you have enjoyed following Mark’s blogs as we have done, you can read about his latest visit to Bottom Farm on his new blog, it is well worth a visit for views of birds, farming and more.

www.markavery.info

Farrington’s Mellow Yellow Popularity Grows continuously.

Thanks to the increasing popularity of our Farrington’s Mellow Yellow range of rapeseed oil, dressings, and mayonnaises, we are no longer able to grow all the rapeseed we need at Bottom Farm. For some months of the year, we will need to source seed from outside farms to supplement our own.

Over the last few months, I have been looking to work with other LEAF Marque growers of Rapeseed, to supply top quality seed. I am delighted to have teamed up with Arden Farms based at Owmby-by-Spital near Market Rasen in Lincolnshire. Arden farms grow a range of crops, including wheat, barley, oilseed rape, and onions. They also take much pride in their herd of red deer, which being in the heart of the Lincolnshire Wolds, the land is ideally suited to deer giving them a natural diet and cover. Interestingly, venison contains less than half the fat of beef, pork, and lamb. This combined with the fact that it is a very tender and nutritious meat, supports venison in becoming increasingly popular with consumers.

We at Farrington’s are very excited and look forward to working closely with Arden Farms, who like us strive to farm their land in a way that is sympathetic to the environment in order to create a healthy and diverse range of food. To read more about Arden Farms, visit their website www.ardenfarms.co.uk

As you know we are huge supporters of LEAF (Linking Environment and Farming), and what is stands for. They are a small organisation that kicks well above its weight. It was the first farming organisation to recognise that good, sustainable and profitable farming systems can work in harmony with sustainable environmental and conservation goals. In doing so they have managed to bring farmers, consumers, conservation bodies and even politicians all along for the experience. A small part of Duncan’s commitment is his role as a LEAF Marque demonstration farm, and he regularly hosts farm tours and talks about the farming methods he follows.

Duncan has been spending time over the past eighteen months working with the BBC, and writer, broadcaster, and gardener Sarah Raven, on a three-part documentary set to get the nation buzzing called BBC Bees Butterflies and Bloom.

To be aired on BBC 2 at 8 pm next Wednesday; Sarah travels the length of the country visiting Birmingham, Harrogate, Leicester and Northamptonshire on a mission to halt the rapid decline in our native bumblebees and wild pollinating insects by bringing flower power to our towns, cities and countryside.

In the part one Sarah spends time at Bottom Farm; which is LEAF Marque accredited with Duncan; discovering how in recent years, he has replaced much of the lost hedging and is constantly looking for innovative ideas to encourage wildlife back onto the farm. Duncan investigates sowing modern perennial wildflower ‘margins’ around crops on his farm to support pollinators, but also to benefit his crop productivity.Sarah wants to inspire and inform everyone, no matter where they live – village, town, city or countryside – to plant insect friendly plants.

The last two parts look at cities and towns and how pollinating-friendly urban planting is making a difference and how Britain’s backyard gardeners, with the help of the RHS and HTA can play their part.

Brits are swapping from olive oil and more traditional cooking oils to cold-pressed rapeseed oil in a bit to reduce their intake of saturated fat while also supporting British produce. Rapeseed oil is winning over Brits’ hearts.
Waitrose reports that British rapeseed is the fastest growing oil in its entire range.
Sales of rapeseed oil are up 26 per cent year on year – in volume. In comparison, olive oils are up 1.6 per cent.
Waitrose grocery buyer Carla Smith says, “Rapeseed oil is rising in popularity for two reasons.
“Rapeseed oil is a healthier choice. It has half the saturated fat of olive oil and contains a good balance of omega 3, 6 and 9 fatty acids. We expect its popularity to increase further as consumers are kick-starting the new year with healthy diets.
“All of our cold-pressed rapeseed suppliers are British, so opting for rapeseed oil also appeals to consumers wanting to support British farmers.”
Rapeseed oil is ideal for roasting, stir-fries, marinades and dressings.
Waitrose stock several brands of Rapeseed oil including Farrington’s, Goldenfields and Hillfarm.
The popularity of rapeseed oil has also been influenced by restaurants. The new Jamie Oliver restaurant, Union Jacks, is using Farrington’s rapeseed oil instead of olive oil, while Rivington Bar and Grill has pledged to use just British rapeseed oil.

For product samples and further information please contact Amanda French at ZPR on 020 7896 3404, or email amanda@z-pr.com

www.z-pr.com

Just before Christmas, we found a poorly and weak looking owl sitting in a field. Damian collected it up, put it in his lunch box and bought it back to the farm. I contacted our electrical engineer Peter, who by day looks after local companies’ machines, and when not working is a registered rehabilitation keeper of birds of prey. Peter has been looking after injured birds of prey and other wildlife for many years. He takes birds from the RSPB, local vets and others, purely on a voluntary basis, for the love of rehabilitating wild animals. Now the owl flies again.

I took the owl to Peter, which we had identified as a male Long Eared Owl (Asio otus). These are a medium sized nocturnal and secretive owl. They are rare in the UK with between 1,500 and 4,700 pairs. They are also extremely beautiful with the easily recognised long tufts of head feathers looking like ears (but not), and deep orange eyes.

Ollie, as he was named, had been run over by a vehicle, suffered a broken pelvis, lost the use of his legs, as well as some of his tail feathers, and had just about given up the will to live. He was given the correct medicines, and hand fed for the first week. After a few weeks he was back to full health, and ready to return to the wild.

One evening at dusk we took him back the field and released him. He flew off into a nearby hedge, had a little look around, before flying off into the increasing darkness. I haven’t seen any sign of him since, which is apparently a good sign. Well done Peter, another success story and happy patient.

The Foodurchin has been a fan of ours for some time, he has used the oil on his blog in the past, and also very much likes the mayonnaise. Rumour has it that there will be a mayo tasting at some stage. www.foodurchin.blogspot.com

We are very excited about Jamie Oliver’s newest restaurant, Union Jacks which opened earlier this month at Central St Giles Piazza in London’s West End. Jamie has got together with award-winning American chef, Chris Bianco, to create a new concept where ‘wood-fired flatbreads meet great British flavours’.

One of those great British flavours is Farrington’s MELLOW YELLOW cold pressed rapeseed oil, which is being drizzled over the new flatbreads. Chefs at Union Jacks are enthusiastic about MELLOW YELLOW as it is not only British and tastes delicious but is also performing so well.

Nearly all of the ingredients for the toppings are unabashedly local and celebrate the wonderful growers, farmers and winemakers we have in this country. With enticing combinations such as roast shoulder of old spot pork, quince & Bramley sauce with Cropwell Bishop Stilton, crackling & watercress, we think Jamie is on to a winner.

A new site for a second Union Jacks has already been announced on Cheswick High Street.

Duncan and Eli were delighted to be a winner at Northamptonshire Awards and collect the award for ‘Best Local Product’ at this years Food & Drink Awards for our new Balsamic Vinegar Dressing. This is the third year we have entered, and to take the title at last is wonderful, especially with a product launched only earlier this summer. Although we sell nationally and internationally, our greatest following is here in Northamptonshire and so to receive this local award from those wonderful supporters is great and we would like to say thank you to them.

The award was presented at a formal dinner held at Holdenby House by its owner James Lowther and award-winning broadcaster, food writer and editor of Waitrose Kitchen, William Sitwell. The 250 guests were treated to a mouth-watering Northamptonshire menu prepared by Michelin star chef Adam Gray, co-owner of The Red Lion in East Haddon, and the Shires Cookery School. Runner up for Best Local Product was Sauls of Spratton for their Diamond Pork Pie, with Beckworth Emporium winning Best Local Restaurant.