The Brown Horse Estates
Brown Horse Estates.
The Brown Horse Estate & Nurseries
The Estate
The Brown Horse Inn is fortunate enough to have its own estate which is in Winster itself and provides the restaurant with all of its game & the majority of its meat produce.
Our beef & lamb comes from Low Moor Howe Farm, which is part of the Brown Horse Estate and is run by Alex Smith & staff. The beef is 100% Highland cattle and our lambs are Texel- cross.
All the restaurant's top quality game comes from the estate's shoot days which are run by our game keeper Charlie Bentall.
Game, once viewed as the food of the landed gentry is available to all who visit the Brown Horse Inn and is today’s healthy alternative and because the Brown Horse Inn has its own estate it is able to exercise its own quality controls and to determine the best way to treat game, for instance, the best hanging times to produce the best flavour.
In today's health-conscious climate, game is increasingly considered a wholesome alternative to intensive bred domestic animals which are pumped with antibiotics. Our produce comes from lean and healthy free-range animals which are low in fat and cholesterol.
Most wild game has 5% to 7% fat, whereas lamb has 25% and a piece of prime beef can contain as much as 45%.
When you choose to enjoy one of our game dishes in the Brown Horse Inn restaurant, you are consuming a meal that is not only low in fat and calories but high in fibre and protein too. And whereas domestic meat and poultry tend to have a rather predictable taste, game offers a huge range of subtle flavours, reflecting the varied diet of animals in the wild.
Our Game Produce Explained
A pheasant: A mild gamey flavour with very little natural fat, especially early on in the season, which also means fewer calories.
Partridge: Grey legs are indigenous to Britain & Northern Europe and some say have a better flavour than the more common red legs. Partridge has a very delicate flavour and recommended for people who do not like a strong gamey taste.
Venison: Has been eaten in Britain since Roman times. Red deer is the Scottish deer, the English roe deer is paler fleshed and less gamey in flavour.
Mallard: They roost on the foreshore by day and fly to inland ponds by night to feed. Their flavour is earthy and they are very lean birds (not fatty like domestic ducks) and also free range.
Woodcock: A medium sized wader with a long straight bill. Favours moist woodland cover and can be found throughout Britain. Woodcock are rarely available so are very highly prized.
Rhoda House Nurseries
Rhoda House nurseries are again part of the Brown Horse Estate. It is situated just a quarter of a mile from the pub itself.
Due to the fact that we are trying to be as self sufficient as possible, Rhoda House is used to grow all our own vegetables, fruit and salad.
The nursery is run by our head gardener Graham Brennand who is responsible for the planting, growth and ultimately delivering the fresh produce straight to the Brown Horse Inn kitchen ready to be prepared and served.
Rhoda House is not only used to grow our own vegetables etc., it is also home to the rest of our livestock. We originally started with just one pig given to the owner Steve Edmondson as a Christmas present.
We now have around 20 pigs, which we breed ourselves. We use every part of the pig and provide the Brown Horse Inn with great source of meat, including: home cured bacon, sausages, ham, gammon, chops, loin, brawn etc.
We also have quail, guinea fowl, chickens, Aylsbury ducks, geese and for the first time we bred our own free range bronze turkeys this year we used for the festive period.
All of the above are bred by ourselves and looked after by Gary Thompson. We have our own incubators as well so we can keep producing the finest free range produce from the eggs.
All of these animals and their eggs are used in the Brown Horse Inn restaurant and are used to produce our ever changing menu.
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