We’re well and truly starting to warm up here on the farm. The Easter holidays are upon us, which is our first real chance to show off all the hard work of the last year. Investment in our infrastructure is ongoing and we’re always striving to improve the customer experience, recently refurbishing the outside area with new rustic brick paving outside our restaurant which will make it much easier in terms of access and give us a lovely new outdoor dining area for the summer months
March on the farm is when things start to really get exciting. Spring is upon us, which means lambing season and long nights for our stockman. So far we’ve had no orphan lambs, which is a great result, and they’re all frolicking about – a real favourite with our visitors, so joyful to watch!
2017 has got off to a flying start at Jimmy’s Farm. January started with a bang when New Years’ Day was rung in with a sell-out event in our restaurant following a bumper Christmas season of parties and private functions
The New Year is a time for looking ahead. Working Farm wise, we’re looking forward to the spring when the mornings are that bit lighter and a little bit warmer! It’s a way off, but we know that lambing will be with us soon enough and whilst hardgoing, it’s part of the cycle of farming that is always so rewarding
Diversification has become a necessity within the farming industry, and at Jimmy’s Farm we are no different. At our very core is the working farm and everything that goes with it
Our new menu is well under way. Seasonality is key and this month we’re still reaping what we’ve sown earlier in the year. Squashes, greens and root vegetables from our garden coupled with our rare-breed meats give us a taster of what’s to come throughout the winter. Of course, shooting season has started and we will be adding all kinds of game to the offering.
Autumn is a time for reflection at Jimmy’s Farm. We’re looking back on what has been a great year for us. When we started the business, the vision was to produce high quality, high welfare meat and continue the bloodlines of traditional British pig breeds, hence the company name, The Essex Pig Company. I’m proud to say that we’ve achieved that and more