Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 233

SOUTH ENGLAND, SUSSEX.

As a chef, it is extremely important to me to use the best-tasting, healthiest and freshest food I can find - from pork and beef to fruit and vegetables. For this reason, we at Le Manoir aux ***Quat’Saisons have always worked closely with our local producers, my favourite of which is Laverstoke Park. For me, farm founder Jody Scheckter and his team, through their uncompromising approach to organic farming, are already achieving excellence in their field. Jody’s ambitions are extremely high - compromise doesn’t exist in his approach to farming. He has surrounded himself with the best professionals in every facet of his business and he was one of the very first to understand that the quality and variety of the soil are cornerstones of successful organic farming.

The team at Laverstoke Park creates the most natural and healthy environment for their animals and crops to thrive in. They follow nature closely, carefully combining natural processes where appropriate with the latest and best scientific research, techniques and equipment. They also know that to achieve a healthy environment, plant and animal biodiversity is a vital factor, as are slower-growing traditional, older, native and rare breeds of animals.

As a result, Jody is already producing some of the best-tasting and most nutritious food available. We use Hebridean lambs from Laverstoke Park, an ancient breed of sheep originating from the islands off the west coast of Scotland. The small carcass produces the most delicious lamb, and is very tender and succulent.

Raymond Blanc

CHEF AND PROPRIETOR LE MANOIR AUX ***QUAT’SAISONS, GREAT MILTON