Peelham Farm at Foulden has two products in the running for honours in the retail meat class of this year’s Scotland Food and Drink Excellence Awards.
It one of three businesses shortlisted for the award out of a record number of 272 entries in 22 food categories, and it now has to wait until Thursday, May 18, to find out if its organic beef bresaola or organic juniper-smoked mutton is a winner.
Peelham Farm is a small company building up a reputation as one of the UK’s top artisan charcuterie producers.
Managing partner Denise Walton said: “As a family farming business which risked diversifying into direct added-value food supply and with a small team of skilled employees, it is a great confidence boost to have the recognition for the quality of our products in competition with large and more established Scottish food businesses.”
Peelham Farm is a 680acre organic operation located close to the Berwickshire coast in the Lammermuir Hills.
It’s a family-run firm, and Chris and Denise Walton and Amanda Cayley are the business partners in charge.
Chris and Denise are the managing partners, their son Angus is farm manager and daughter-in-law Helen is sales manager.
The farm and its butchery sustain at any one time a workforce of eight or nine.
In its organic on-farm butchery, smokery and charcuterie facility, Peelham Farm uses meat from its own livestock – grass-fed beef, lamb and mutton and free-range pork – to make its organic charcuterie, salami, sausages, burgers, bacon and ham then supplied direct to the consumers via its website, to be found at www.peelham.co.uk