Tim Wilson, owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. His shops have received many accolades and prizes, including Best Food Producer in the Observer Food Awards. The Ginger Pig’s shops stock meat almost exclusively from his three Yorkshire farms. Of his own business, Tim says, ‘There is no great secret to what we do: we simply raise the best animals in the happiest of circumstances, on the finest stretch of the Yorkshire Moors we could find.’
Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens of the Café Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored the award-winning The French Kitchen with Joanna Harris, which was followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and is the former food editor of Red magazine.
This book is dedicated to the RSPCA and Freedom Food, the RSPCA’s nationwide farm animal assurance and food labelling scheme, that follows animals’ wellbeing from birth to slaughter. Freedom Food focuses solely on improving the welfare of farm animals reared for food, so all members of the Freedom Food scheme meet the RSPCA’s strict welfare standards.
Together we both strongly and passionately believe that what the RSPCA does is outstanding both for the welfare of animals and for the future of this country. British farmers produce some of the finest quality meats, off the best land, from native breeds, which can and should continue to improve things for both the animal and the consumer, with the animal always coming first.
‘As a farmer and butcher it is my duty to provide my animals with good husbandry, then I can provide my customers with quality items and a clear conscience.’
Tim Wilson
‘As a food writer it is my passion to search out provenance ingredients. When it comes to meat this means it must have been looked after well, naturally fed, considerately slaughtered, dry aged and purchased from a reputable butcher in order for me to truly enjoy my work in the kitchen.’
Fran Warde
‘It is clear that The Ginger Pig have their hearts and minds in good animal husbandry and are excelling at demystifying where food comes from. I am delighted we were able to recognize them in the RSPCA Good Business Awards 2010 and wish them every success for the future.’
David Bowles, Director of Communications RSPCA
1. CURING, PRESERVING & SMOKING
3. CASSEROLES, STEWS & PAN COOKING
5. SAVOURY BAKING, PIES & PUDDINGS
8. PRESERVES, CHUTNEYS & PICKLES
