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From field to fork At all our Tin Drum restaurants we pride ourselves in the fact that as much as possible the food we serve is sourced from local producers. We have acquired a small holding in Upper Dicker near Hailsham called Starnash, where we grow much of our produce. A lot of our meat is also sourced from local farms. At the Tin Drum all the oil used for cooking and dressings is made by students from Plumpton College. The oil is pure cold-pressed Rapeseed Oil - has no additives, is high in Omega 3, unsaturated fats and contains natural vitamin E. The used oil is then converted to bio-diesel, which we run our vehicles on. Tottingworth Farms Tottingworth supply most of our beef and lamb. Much of the beef is from Tottingworths own herd of pedigree limousin cross cattle, and the rest is all sourced from Sussex, Kent or Surrey. All carcasses are hung for a minimum of 21 days. We also get lamb from Tottingworth which is mainly sourced through Hailsham livestock market, Sennets Farm North Chailey We sometimes get beef from Sennetts Farm in North Chailey. John and Pat Garratt have a small herd of award winning Dexter cows. Many people regard Dexter beef as the finest available. It is not often available commercially, and we feel very priviliged to get a small amount from John and Pat Maison Estates The Mason Estate covers 380 acres of pasture and woodland within a ring fence. It is a family-run farm now in the hands of the fourth generation. Pat and John Garratt with daughter, Bridget Stevenson, aim to provide quality meat from Dexter & Sussex cattle and Portland & Romney sheep. All our animals live unstressed healthy lives. Most of the year they graze the natural pasture and in winter the housed cattle are fed on home produced hay and silage. We use no artificial means to promote rapid growth. Our stock mature slowly on this natural diet, which helps to give the meat its flavour. We manage our pastures to comply with the best practices of sustainable farming defined by Countryside Stewardship. We are pleased to be able to supply beef, lamb and hogget to the Tin Drum restaurants. Their ethos of serving carefully selected, local food cooked to the highest standards complements our own belief in sustainable food production.We are also have private customers who buy meat direct from us for the freezer. Dexter beef is sold by the quarter carcass (25 40 kg of meat); Sussex beef is sold in mixed boxes of 15 25 kg of meat (though small taster packs can be arranged by special request), lamb and hogget are sold as whole or half carcasses (a whole carcass weighs 15 25 kg). Further details on request from John Garratt. We welcome requests from potential customers who would like to see for themselves how we keep our livestock before committing themselves to ordering their first sample. Nash Lane, Scaynes Hill, Haywards Heath, Sussex, RH17 7NJ Phone: 01444 831841 Email: cjg2@york.ac.uk
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