March 2017 Newsletter

Welcome to March
Winter draw(er)s on! Indeed. the weather might still be cold, wet and gloomy, but we have some uplifting news to share!

We're proud to announce that the cafe was voted finalist at the Bath Life Awards 2017. It seems only a few years ago when we didn't even feature on Bath's culinary map but now we're among the stars!

New Arrivals!
We've seen so many piglets being delivered over the years, but we have to say this litter has to be the cutest!

Seven of the little darlings were born on the 20th February. So whilst you're here, do take a minute or two to visit them in their cosy pen, found in the field as you exit from the car park. We're sure you'll agree , they really are cute!

As a forward thinking business we are keen to invest in young non academic 'Millennials (aka a person reaching young adulthood in the early 21st century) by offering apprenticeship programmes in various areas of the business. We contacted several colleges and soon recruited three promising youngsters.

Lauren O'Brien (pictured above) is our first ever Food Retail apprentice. Lauren, passed her compulsory three month probationary period with flying colours and now continues to work extremely hard, both in the shop and with her course work. Next up is Josh who enlisted on a Butchery programme but is still to complete his probationary period, Finally, Oscar, who has just started his three month probationary period on the cafe/hospitality programme. The rationale behind our thinking is that as a small but multi-dimensiona business we are able offer young individuals support, guidance, direction, employment and a wage during their apprenticeship. On completion of their course our aim is to offer them full time work. As employers we feel there is a lot we can learn about this genre, in terms of how they think and how they communicate, which will help us understand them more W e are led to believe they seek motivation, clear instructions / messages all of which we can help with. We see this move as a modern route into a career. Earn as you learn!

Mother's Day
In recognition of Mother's Day on Wednesday 22nd March, Sarah Wilson, Compton Garden Flowers will be running a wonderful Spring Floral Workshop.

This is not only a great opportunity for you to learn how to transform a handful of fresh flowers into a stunning arrangement, it would also make a great gift for mum Click here to find out more. If you can't make the workshop Sarah will be setting up a pop-up shop here on Saturday 25th March, so all's not lost, you can buy a beautiful freshly created posy from her on the day. BTW our Gift Cards are always very popular for special occasions such as this.

Special Offer
This month we are offering 10% off our own produced boneless rolled leg of pork - all meat a real treat, no fuss, no waste! As a reminder our butchers are fully qualified and highly skilled in their area of work, so if you've spotted a fancy cut of meat in a recipe then just ask one of the team - we're sure they'll be able to help. PS don't forget the apple sauce!. Valid (Mon-Fri) Subject to availability

Fresh Fish
Our lovely fresh fish supplier, Steve Harvey will here here between 11am - 3pm on Wednesday 8th March. so think about what you'd like to buy from him, as we're shore he'll have what you are looking for.

As a guide in season is haddock, lemon sole, cod, lemon sole, cod, mackerel, monkfish, pollock or whiting to name but a few. Our cafe often has Limited Edition fish dishes on the blackboard, so if you're a fish lover, check us out!

Recipe of the Month
Slow roasted pulled pork, apple sauce served with red cabbage slaw and green leaves. Click here to find out how to cook the pulled pork and crackling ..

Diary dates:

Easter opening hours:
Good Friday & Easter Saturday 08.30am - 5.30pm
Easter Sunday - Closed
Easter Monday - 10.00am - 4.00pm
Things to look forward to:
Spring Floral Workshop - 22nd March (details above)
Best of Cut British Flowers workshop - 21st June

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