Gordon meat steaks a claim for film stardom

Filming "Steak Revolution" at Hardiesmil
Filming "Steak Revolution" at Hardiesmil

A Gordon farm-to-fork business could be the toast of next year’s Toronto Film Festival after it caught the attention of a noted French director.

Hardiesmill have built up a fine reputation in the past few years for producing top quality meat but owner Robin Tuke was staggered when he received a call from film maker Franck Ribiere to ask if he could come shoot a piece at the farm.

There was even more shock to come when Franck revealed that his documentary wasn’t just a personal venture but a film entered into next year’s Toronto Film Festival, one of the movie industry’s biggest showcases.

“I assumed it was just going to be a Youtube video so when Franck turned up with a crew and mentioned Toronto I was taken aback,” said Robin.

“We had a month’s notice but did little preparation as we didn’t think it was a big scale project.

“He found out about us through American author Mark Schatzker who had written a book on good beef.”

Hardiesmill will feature in Franck’s ‘Steak Revolution’, which has been three years in the making, alongside the world’s top butchers, steak houses and Michelin starred restaurants.

Although Franck wouldn’t be pushed on which of the 300 establishments he visited produced the best beef he told Robin and his team they were in the top five and were best in breed for Aberdeen Angus.

“Not bad for a wee farm in the Borders!” Robin enthused.

“We were up against the best of American Prime, Argentinian Angus, Swedish Wagu at 700 Euro/kg and Japanese Kobi at $35,000 per carcass – to name but a few.

“The best bit is that we believe the thing that swung it was one of our £4 steaks known as Bavette. We’re absolutely tickled pink!”

The good news doesn’t stop there. Franck, who is a good friend of actress Emma Thompson, has been in touch with Hardiesmill since his visit to tell them he’d like them to be a supplier for his new project - a butchery and restaurant.