Country Farm Butchers is a small family run butchers situated in the town of Ottery St Mary.
Surrounded by a large and very proud farming community, Steve Bealey has owned the shop for the past seventeen years and with thirty five years experience in the meat trade, puts his success down to traditional values and first class service. Steve and Head Chef Matthew have for a number of years now worked very closely together to achieve consistently high standards and the finest quality meat possible.
Beef, which is mainly South Devon's, is hung for a minimum of twenty one days to achieve full flavour and tenderness. The end result is perfect steaks and roasts every day of the week. The highest quality Dorset X Charollais lambs, fed on natural grassland, come from Cotley farm just a mile from the pub. These appear on the menu in the form of racks and chumps while Pork is sourced from the Butterford estate at nearby Talaton. Game birds and venison arrive from local shoots so discerning meat eaters are extremely well catered for.
Country Farm also sells local free range chicken and ducks along with homemade sausages, burgers and free range eggs together with locally made pies and pasties from Yarde farm near Killerton. If time allows after you've dined with us, we'll happily give you directions to the shop so you can stock up yourselves.
The building of the Otter Brewery was, and still is, a labour of love. Located in the heart of the Blackdown Hills, green thoughts run through every aspect of production.
After seventeen years with Whitbread it was the vision of David McCaig to create a complete antithesis to mass produced and artificially flavoured beers. Family values, traditional methods, environmentally sound practices and first rate ingredients all underpin the brand. The Jack are proud to serve Otter Ale, a premium beer with a 4.5% ABV and a perfect accompaniment to food.
The brewery boasts some sterling green credentials. Waste products from each of the brewing processes are extracted and used to benefit the immediate surroundings. Spent malt is collected to feed a beef herd in the Luppitt Valley, waste yeast goes directly to a pig farm in nearby Stockland and the used hops make excellent mulch for organic gardeners. All remaining brewery effluent is treated naturally using ponds and willow beds and the site is a haven for frogs, toads, birdlife, badgers and deer.
A new eco-friendly cellar finished with a living sedum roof was completed last year. The building itself sits half underground and cleverly uses the earth's core temperature to naturally cool the lower level of the cellar to 12°C (the ideal temperature for storing cask ale). The intelligent design will save approximately 6½ tonnes of CO2 emissions per annum - the equivalent of removing 8 chillers and compressors.
Christopher Piper Wines was established in 1979 by Chris Piper (Chairman) after working in Beaujolais, as a wine-maker in Brouilly. In 1980 he was joined by his old friend John Earle (Managing Director) and the business was incorporated.
From those early days when the two friends did virtually everything, from wine buying to selling, packing and delivering their wines, the company has now grown to become one of the West of England's best known independent wine merchants. CPW, as Christopher Piper Wines is often affectionately called, now employs over 20 staff in their sales and administration offices, retail shop and distribution warehousing in the picturesque town of Ottery St. Mary in Devon. Chris still manages to make wine in Brouilly every year at Chateau du Pavé and, yes, we sell it. It is affectionately known as the Chairman's plonk!
The philosophy with which Chris Piper and John Earle started their business is still enshrined in the company's ethic: Top quality products backed by top quality service.
Although our principal business is the supply of top quality wine to independent hotels, restaurants and pubs throughout the South of England we have an ever-increasing number of private customers, both mail-order and through our retail shop in Ottery St. Mary.
We are able to supply a complete solution to our trade customers including but not confined to the production of fully updateable wine lists in monochrome or colour, regular weekly deliveries (usually by CPW drivers using our company delivery vehicles), supplier supported in-house functions, staff wine appreciation and training sessions, sale or return for specific functions together with glass loan. For a full list of our many services please refer to the CPW Services page.
A truly magnificent dairy herd, traditional recipes, skilled cheese makers and lush green Devon hills. This is the secret behind Quickes. Their most famous product is Traditional Mature Cheddar, a far cry from the block cheddars that flood the market today. By slowly maturing a muslin-wrapped truckle for a year, it is allowed to breathe and produces a beautiful rinded cheese with a unique and complex flavour.
The Quicke family have been farming in Newton St Cyres for over 450 years. Twenty five years ago Sir John Quicke and his wife Prue built the dairy where their daughter Mary continues to produce outstanding cheeses today. The dairy at Home Farm is set in 1500 acres of stunning Devon countryside where 400 dairy cows provide the rich creamy milk needed to make the cheese. Care for this beautiful environment and the welfare of all the animals lies at the heart of the Quickes philosophy.
Traditional cheese making is an art and Quickes skilled staff have over 100 years experience between them. They also work to original recipes dating back several generations. The process is incredibly labour-intensive and reliant on all the human senses to discern the subtle changes that separate a good cheese from a world class one. Once the cheese is made it is wrapped in muslin cloth and matured on special racks to allow the cheese to breathe. As a result, Quickes Traditional is unlike most cheddars in that it has a rind while the depth and complexity of the flavour that develops as a result is simply unrivalled.
Sheltering in the quiet, patchwork countryside around Sidmouth nestles Four Elms Fruit Farm, a true labour of love.
Owned and run by Richard and Sue Smedley, numerous varieties of native apple, each with a proud and illustrious heritage, stretch happily over 75 acres of rich sandy Devon soil. The new Braeburn orchards have been cropping extremely well this year as have the other varieties which include Red Falstaff, Egremont Russet, Spartan and Jupiter.
Like many small producers, Four Elms have, with the exception of their local Waitrose at Sidmouth, turned their back on the supermarkets and invested in their own future. Turning the bountiful crop into such delicious apple juice has given the fruit farm stability and helps protect against future saturated markets. The flavour is intense enough in each blend that you can taste the individual varieties of apples that have been used.
And it's not just us who rate what is happening down there – Richard and Sue’s apple juice must now be some of the most accoladed in the country. The Cox/Bramley juice has just received a gold award from Taste of the West and also the trophy for ‘Best Blended Apple Juice’ at the 2010 National Fruit Show. (Russet also won the trophy for ‘Best Single Variety Juice’ and for ‘Best in Show).’ Come into the Jack and try some for yourself.