IMPRESSED: Rachel Loadman and owner and Chef Mike Yates in the Shoulder of Mutton with the new dish.

A CHEF was so impressed with a local farmer’s beef he has added it to
his menu.  Mike Yates runs the Shoulder of Mutton, at Kirby Hill, near
Richmond, with Toni Bennett, his wife.
 
The couple already source 80 per cent of their meat from Dirk Pittaway of
neighbouring Mount Pleasant Farm, Washton.

Now Rachel and Simon Loadman, of nearby West Layton Farm, are
supplying them with rump steak from their French Bazadaise cattle.

Mr Yates said: “The flavour is unrivalled.  It is a very rich flavour but you
have to present it with things that compliment it.
 
“The meat is so tender you can actually cut it with a fork and we put the
steak on top of the sauce so you get its full flavour.”
 
The steak is griddled and accompaniments include tomatoes, a green
peppercorn sauce and baby carrots.
 
The Loadmans, who farm in partnership with Keith Loadman, of Unthank
Farm, Constable Burton, are converting all 600 acres to organic status.
 
Mr Yates said the steak would help meet their customers’ growing
requests for organic food.  His wife said: “It is also about sourcing food. 
Quite a few customers have started asking where the food is from.”
 
Mr and Mrs Loadman believe the flavour and tenderness of their meat
comes from the way their cattle are reared slowly on grass and silage. 
They go to the abattoir at between 24-30 months and the meat is hung for
a minimum of three weeks.
 
The couple recently began selling their own beef, pork and lamb directly
from the farm and deliver in a 15 mile radius which includes Richmond,
Barnard Castle and Darlington.
 
Orders and enquiries can be made on 01325 718661 or at
www.unthankfarm.com
 
The inn stands above Ravensworth off the A66.  Diners are advised to book
in advance on 01748 822772.