THIS week is Farmhouse Breakfast Week when hundreds of events take place across the country to celebrate the most important meal of the day.
Locally, Stuart Stables of Grasmere Farm delighted staff who work at the farm butchery business at Deeping St James by serving up a traditional breakfast of baps filled with eggs as well as sausages and bacon from his own animals.
Stuart has a thousand pigs on land at Norfolk, with piglets bred and reared outdoors before being brought to Deeping St James where they are grown in large yards under high welfare standards that meet the Freedom Food criteria.
About 100 pigs a week are processed at the unit, before going to Grasmere Farm’s traditional butcher’s shops at Market Deeping and Stamford, or sold from Grasmere Farm or from independent retailers. The farm’s Lincolnshire sausages are also stocked in local Morrisons stores.
The traditional farmhouse breakfast is shared with thousands of people each year because Stuart also has a mobile catering unit that is taken to shows and farmers’ markets.