Pippa Bolter talks us through a new Field to Fork pop up restaurant on a farm

The Burr family is very excited about opening its doors for an evening of feasting at the family farm north of Faringdon, for a series of ‘Field to Fork’ events this year.

For the first time, Roves Farm has teamed up with local, Oxford based chef Jack Greenall, whose Smoke and Thyme pop-up supper clubs will showcase our home born and reared meats.

My grandfather started farming Roves in 1970, and we are still just as passionate about producing good quality meat from the best animals. We are very proud, that all our lamb, pork and beef is born and reared here.

Our outdoor reared Gloucester Old Spot pigs, a traditional rare breed, are grown slowly in a stress-free environment to produce delicious succulent pork with proper crackling. Our popular sausages use meat from the whole pig, containing the lean meaty cuts usually saved for joints and chops.

Roves beef is well hung and comes from our Sussex cattle, a traditional British beef breed. By allowing the cattle to mature slowly they develop natural muscle, producing beautifully marbled, fine in texture, flavoursome meat.

As the business owner and livestock manager, I have two flocks of sheep, the Poll Dorset ewes lamb in January, followed by the main Suffolk cross ewes in the Spring. By lambing twice a year, we guarantee a year round supply of our own lamb.

It has always been our dream to open a farm shop, and after years of planning, we opened Roves Farm Shop in May 2017. Located in the old Lambing Shed, the state of the art butchery has large windows looking into the meat chiller and cutting room, allowing visitors to see the whole process, which we feel is very important.

We also have our own Roves free-range eggs, seasonal fresh fruit and veg and handmade cheese from local family run dairies.

Our Field to Fork events will give diners a unique opportunity to follow the journey of their meal. Chef Jack will be cooking up an impressive spread using our meats and local produce at each of our three special Field to Fork Feasts planned on Sat Feb 9: Field to Fork Pork Feast, Sat May 18: Field to Fork Lamb Feast, Sat June 22: Field to Fork BBQ Feast.

Guests will be given a personal tour to see where and how we look after our animals to the highest welfare standards. One of our skilled butchery team will then demonstrate how to get the best cuts from our produce, all while talented chef Jack prepares a delicious meal with the cuts just demonstrated in the butchery.

Our banqueting tables give a great opportunity to talk to other guests whilst digging in.

Full details of the menu will remain a secret until guests take a seat but we can assure you it will all be delicious.

We truly believe that we are offering something special and are very excited that we get to share it with our local community.