The Belfry puts local supplier on the menu







As part of its commitment to sourcing the best local produce, The French Grill at The Belfry is now serving meat from Nightingales Farm in Atherstone Warwickshire, which is dedicated to the natural outdoor rearing of its livestock.

The Belfry’s executive head chef Patrick Harness has introduced beef and pork to The French Grill’s menu from the farm due to the quality and local traceability. Their summer dishes feature 21-day matured fillet, sirloin and Côte de Beouf, along with pork rib-eye, tenderloin and rack of pork.

Nelson Hollinshead, who is the 14th generation to farm, said: “We plant ten varieties of grass seeds in the meadows for the cattle to graze which really adds to the flavour of the beef. Our pigs are free to naturally root and wallow and live in some 20 acres, and are fed on a diet of grass and corn which makes the pork renowned for its taste, tenderness and flavour.”

Patrick added: “We’re delighted to be supporting a local farmer and the feedback we’ve already been getting from diners in The French Grill has been fantastic.”

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