Field to Fork

Mon 19 Dec 2016

As we know farmers' markets are all about locally sourced, top quality ingredients and the provenance of what we eat and drink is paramount within the context of a good farmers market.

I have been working with Justine at Suffolk market Events since the summer and I have definitely had a crash course in understanding the difference between a farmers’ market and a really good farmers market! However I was left speechless by Truly Traceable and their venison and game pies, when I met Steve and Lynn Tricker at the launch of the Bury St Edmunds farmers' market last Sunday. Seeing me eye up a venison and cranberry pie, Steve mentioned casually that he could trace back and identify the animals that were the source of all of the pies and sausage rolls on their stall. I must have shown my surprise so he picked up a folder, leafed through some pages and then pointed to a photo of a muntjac deer taken just after it had been shot. Alongside the picture were the details of the animal, exact location and date of the shoot which corresponded with the particular batch of pies and sausage rolls made for the market. 

As a fully qualified deerstalker and butcher, Steve manages this part of the business whilst Lynn's specialty is the delicious homemade pastry encasing the pies and rolls. The pie was delicious by the way, and it was a genuine and eye-opening example of how seriously small scale producers believe in the 'field to fork' philosophy and are involved in every part of the process.

Here at Suffolk Market Events we work tirelessly to promote this ethos and we are delighted and proud to be working with such a fantastic group of top quality local producers.