Island Life Magazine Ltd October/November 2006 | Page 42

ISLAND FOOD & CRAFT ASSOCIATION

Newbarn Farm,
“a labour of love”
On a sunny late September day,
a small group of food buyers
(a couple of chefs, a couple of
representatives from Pabulum
who are aspiring to the heady
standards of Jamie Oliver,
Hayley from IFCA) together
with Island Life were invited
by Hamilton’s the Butchers to
Newbarn Farm, Shorwell, to
see for ourselves the beef and
lamb farmed by Andrew and
Claudia Hodgeson on the idyllic
Island pastures.
The Hodgesons’ have been
producing high quality beef and
lamb on their downland farms in
the glorious West Wight for the
last 20 years. The calves are reared
in groups of 20 animals, which
stay together all their lives. Heifers
reared outside in the fields eat grass
and require a large area to roam.
Bulls are kept in straw yards, out of
the rain where they are fed on a diet
of wheat and maize grown on the
farm, mixed to taste with molasses.
How typical of the boys! Great care
is taken to ensure that the cattle
are fed high quality, fully traceable,

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UK-produced feed products and
that they live a stress-free life with
plenty of food, fresh running water,
clean bedding and space to move
around.
Welly-clad, our group was herded
into a shooting trailer and tractored
up to the top of the downland. What
a glorious trip it was - spectacular
views, grazing cattle and lambs,
a fresh dew pond and fields of
maize for feed. At the top, we were
introduced to a group of the most
impressive Limousin and Aberdeen
Angus bulls. They were huge,
glossy-coated stately beasts and
clearly fond of Farmer Hodgeson.
Their
accommodation
would
certainly make a few B&B’s take
note, with an abundance of straw
bedding and impressive troughs full
of the best cattle feed. Having learnt
all about their breeding, feeding and
lifestyles, we piled back into our
carriage and went on to meet the
Aberdeen Angus herd being bred
specifically for a certain top-notch
London restaurant – strictly to
chef’s requirements - and the farms
latest group of 12 week old calves. I
just wanted to take one home!

Back in the shooting
lodge, we were treated
to a glass of wine and
samples of Wing End
of Sirloin, which was
absolutely delicious. This
really is premium quality
meat. The Hodgesons’
are passionate about
their beasts and clearly
farm with integrity.
However, it is a labour of
love.
We feel that for this
to work properly for
farmers, it must be made
clear that if retailers
charge public a premium
for this standard of meat then a
percentage of this premium has to
work its way back to the farmer.
Otherwise the question could be
asked ‘what’s in it for the farmer?’
and all the extra attention to detail
demonstrated by ethical farmers
will fall by the wayside and they
will simply return to supplying the
large supermarkets.
Most of the Hodgesons’ beef is
sold on the Island. You can buy it
from Hamilton’s butchers, who have

secured the supply to give Islanders
premium beef 52 weeks of the year.
We recommend you taste it – you
won’t be disappointed!
Main Picture: Single suckled
cattle approx 12 months old.
Inset: T-bone joint. All Hamilton’s
beef is hung for a minimum of 21
days, hence the texture & colour.

Island Life - www.isleofwight.net