Island Life Magazine Ltd December 2009/January 2010 | Page 96

life FOOD & DRINK Cutting edge at King’s Manor INNOVATIONS at King’s Manor Farm go on an on. A new cutting room and on-site chiller means the shop can sell fresh meat every day. “We can just go to the chiller and cut what a customer needs,” says proprietor Suzie Sheldon. They currently have their own beef and Hebridean lamb (leaner and more gamey than average), but are about to welcome some pregnant organic pigs. “So by March we’ll be selling pork too.” King’s Manor gets together with other local farmers to send stock to a state-of-the-art abattoir in Lavistock, where minimal distress is caused. Then the meat is hung for up to 30 days. King’s Manor Farm, Copse Lane, Freshwater, Isle of Wight PO40 9TL. Tel: [phone]. [email protected] 96