NORTH EAST FARM LAUNCHES VEAL PRODUCTION (February 2010)

A North East farm noted for its award-winning ice cream has set up a separate business to produce and market rose veal with encouraging results.

John and Susan Archer, who have a 300-cow Jersey dairy herd at New Moor Farm, Walworth Gate, near Darlington, have gone to great lengths to educate the public about the production methods used at the farm as they set about launching Newmoor Veal.

Last November, the Archers hosted their first Veal Awareness Evening at the Riverside restaurant at Barnard Castle with both butchers and members of the public attending. The focus of the event, which was organised by The Farm Organisation, of Bedale, North Yorkshire, was to dispel the stigma commonly associated with veal production and highlight the high welfare values practised in the UK, as well as promoting their own Jersey rose veal. Riverside chef and owner Andrew Rowbotham created a range of delicious veal dishes followed by a tasting plate of desserts, including Archer’s own highly-praised Christmas pudding ice cream.

Although dairy bull calves generally have no market, Jersey breeders like John and Susan have found their calves highly suitable for veal production. The practice has caused controversy over the years but today the UK operates the highest welfare standards. Newmoor Veal is raised in conditions that more than meet EU standards. The farm is an RSPCA Freedom Foods farm and the veal calves are reared in groups in open housing with natural light and straw bedding in winter. They live outdoors in summer and are suckled by their mothers.

They are reared to about seven months when they are taken to Thompsons abattoir in Witton-le-Wear and then to butcher Paul Craddock who has the Dropswell Farm Shop in Trimdon.

A lean, pink, versatile meat, Newmoor Veal produces escalopes, steaks, topside and silverside, burgers, mince and loin.

Compassion in World Farming, which fought a long campaign to end veal crate production, encourages people to buy only UK produced veal because of its high standards. John and Susan Archer find people’s views change when they realise veal calves are the same age as the spring lamb they eat and older than pigs for bacon.

There is a growing demand for Newmoor Veal from farm shops, butchers and upmarket restaurants. The range of veal products is currently being added to and complemented by vacuum-packed smokies, salamis, and veal and ham pies.

Sandy Duncan, of the North East England Food and Drink Group, said: “ It is encouraging to see that the profile of high-welfare rose veal is on the increase in the region and that through the work of organisations such as the RSPCA, and initiatives like the Good Veal Campaign, consumer perceptions in the UK on veal are beginning to change.

“ New Moor Farm is a great example of an outstanding North East food business delivering high quality produce and I hope that consumers, retailers and restaurants alike, will sit up and take notice.”

`For more information on Newmoor Veal, call 07841 522750 (John Archer) or visit www.newmoorveal.com