Pig farmer Irayne Paikin, a keen advocate of the 'farm to fork’ process, takes us through her typical day.
After investing in a full renovation of the previously rundown Todenham Manor Farm in the North Cotswolds, Irayne Paikin now rears and breeds Middle White, Saddleback and Gloucester Old Spot pigs and pedigree South Devon cattle. She takes the ‘farm to fork’ process seriously, and employs two on-site butchers (Jim and Julian), as well as making use of a local abattoir three miles away.
The farm’s 28-day hung beef and rare breed pork have won several prestigious awards, including six Great Taste Awards in 2013.
It's a tough life being a pig farmer... here Irayne explains in her own words what a typical day entails for her.
6am - London
I begin my day in London, getting my daughters ready for school. After they’ve left and I have some peace, I consult my emails with a cup of tea, and a bacon sandwich of course!
We have a trade show coming up, so I need to check attendee numbers from previous years. It’s vital to look at the weather forecast, too. With all the recent rain, I like to make morning calls to the farm to check in on our piglets. Muddy farms can be a very dangerous place for a piglet, and me, to be.
I also check in with the butchery to see if we have had any returns from our supermarket stockist, Budgens, and to coordinate figures with Margaret. Margaret runs the butchery in my absence and does the accounts. We feel very lucky to have our own on-site butchery, it means we're in total control of how each cut of meat is prepared and packaged.
Everything has to be just right, right down to ensuring our Great Taste stickers are put on straight.
10am – Driving to the Cotswolds
After another caffeine fix, it’s time to get in the car and head down to the farm. I make (more!) calls to the butchery and suppliers on the way.
12pm – On the farm
When I finally arrive at our Cotswolds farm, I put my wellies on and check the animals to make sure the day-to-day workings of the farm are running smoothly. We're lucky to be in the very capable hands of Barry, who manages the farm for us. I just enjoy having some time with the animals, really.
1pm – Baking time!
I have the task of making 250 sausage rolls for our weekend trade shows. We pride ourselves on keeping everything as local and seasonal as possible. Our sausage rolls always go down really well at the shows.
2pm – Lunch break
I have a salad with vegetables grown on the farm and sample some of the sausage rolls I made. It would be silly not to.
2:30pm – Sausage research
After a post-lunch stroll on the farm, I sit down with a coffee to research a sausage recipe for a new 'black pudding and pork' flavour I want to develop. I start by seeking out black pudding producers who have won Great Taste Awards, who I could approach for a partnership.
When I’m coming up with a new recipe, I like to create three variations and get my friends and family to have a taste. I want the recipe to appeal to as many people as possible, so feedback is a necessity.
4pm – Back in the car
I head back to London so I can help my daughters with their homework and have some quality family time.
7pm – Winding down
After a few more email checks, it’s time for a well-deserved gin and tonic and my favourite meal with my husband: a medium rare rib-eye steak cooked on a teppanyaki grill, with just a sprinkling of onion salt and a baked Marfona potato grown on the farm, topped with sour cream and snipped chives. Simple, but delicious.
All photos taken by Jon Tonks.
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