Despite some rather broken weather for August, Summer Season has progressed well so far with additional activities underway alongside our usual offering.
Our onsite pop-up forest school, once again held on the grass area behind the shop was home for the day for Wrekin Forest School to host a series of 45-minute sessions covering shelter building, craft work, whittling and toasting marshmallows on an open fire.
The following week we ventured away from site and attended this year’s Shrewsbury Flower show. It was a pleasure to see Battlefield customers and suppliers in person and have a catch up across the counter. Battlefield Butchery created a Flower Show Sausage, Pork, Rosemary, Garden Pea and Garlic, to accompany our range and we were privileged to have it feature so prominently on the cooking demonstration stage across the two days.
Just days later, back on site, Sparrow’s Café held our Summer Supper Club event. A seasonal celebration of local produce where our chefs push their creative talent as far as they like. As a diner on the evening, I can strongly recommend trying this if you haven’t already. All credit must go to our team of wonderful chefs and front of house staff for putting on such an enjoyable occasion.
In the surrounding fields crops are coming off with the Barley all in and the Wheat well underway. Groundwork and sowing will be following closely and as one season draws to a close, another begins.
Alongside the arable activities, planning is underway for a large program of re fencing and hedging around some of our pastures. This work will benefit our grazing livestock for years to come.
Back at Battlefield we have an exciting Autumn coming up with our new Autumn menu launch, the next Supper Club event and of course Pumpkin Season to name a few.
Enjoy the rest of the Summer and I look forward to seeing you on site soon.
