We have always been committed to producing healthy, delicious food and ensuring it is a fresh as possible when it reaches you; on sale in the Farm Shop or on your plate in the Restaurant.
With growing public concern for food safety and health issues related to food production, our customers take comfort in knowing the food they eat in our restaurant is made from ingredients that are either grown or reared on the farm, or sourced primarily from local farmers and fisheries, as well as tasting wonderful!
If in the Farm Shop or the Restaurant – this is what you can expect!
The rare breed British Lop Pigs reared at Trevaskis Farm today, are of the same bloodlines as those reared by the Eustice family since the late 1890s. The ‘Actress’ bloodline has only 29 registered breeding sows in the country, 10 of which are here at Trevaskis!
Rare breeds, such as the British Lop, take longer to grow to killing weight than, for example, the White, Landrace or Welsh breeds that are bred for supermarket supply. In rearing our own pigs in this way, we have avoided the pressures of needing a fast – growing breed and can be sure that the meat we produce is tastier, has been reared at home in a free –range environment and is killed locally.
We cure all our own bacon, gammons and hams as well as making our own delicious sausages and hogs pudding.
From our steaks to our home-made burgers and pies, the beef we use at Trevaskis comes exclusively from South Devon Breed cattle.
The Eustice family started rearing South Devon Breed cattle in the 1890s. Historically, so sought after were the bloodlines bred by the family, that cattle were shipped as far as Australia, New Zealand and South Africa. We keep this breed at Trevaskis to continue these breeding lines and maintain the family tradition, however it is extremely rare that any of our cattle are killed for beef. The majority of the cattle we keep will be here for the rest of their natural lives.
The beef used in the restaurant and farm shop is sourced from local ‘South Devon’ breeders who the Eustices have known and worked with for generations. By sourcing our beef locally in this way, we can be assured not only of excellent quality, but of minimum food miles travelled before arriving in our butchery and on your plates!
Duck and Chicken
Whether you choose duck or chicken, you can be sure that the poultry you are buying are sourced from a Westcountry supplier and are free range or barn – reared on a non G.M. and additive free diet.
Although produce reared in this way may be more expensive, we are unwilling to compromise on quality and traceability.
Fish used in the restaurant is ordered daily from Newlyn and our evening fish specials are usually a good representation of what has been caught that day!
By sourcing our meat and fish locally, we are also ensuring that money is reinvested in the local economy. A winner in every way!
Over 80 different crops are grown at Trevaskis Farm, including soft fruits, vegetables, flowers and herbs. Consequently, we are able to ensure that only the freshest ingredients are used in our meals.
Often, the vegetables you buy in the shop, or eat with your meal in the restaurant, were growing in the field only minutes earlier! Our farm staff are kept busy (and fit) ferrying fresh produce to the shop and kitchen straight from the fields. This means that many of your vegetables have travelled a maximum of a quarter of a mile to reach your plate!
The restaurant has, in many ways, been one of the driving forces behind the variety and diversity of crops grown at Trevaskis. Due to the large use of farm crops in the restaurant, coupled with the firm belief in traditional farming methods, no variety is ever grown purely for yield, as so often happens in the case of the commercial grower. At Trevaskis, it comes down to the basics of taste and natural resistance to disease; the latter being so important when minimal use of chemicals is a high priority for the farm.