Haddon’s organic beefeaters

Gareth the Haddon Estate Farm Manager, The Peacock's Head Chef, Dan Smith, butcher Nick Coates and Lord Edward Manners outside Coates Butchers
Gareth the Haddon Estate Farm Manager, The Peacock's Head Chef, Dan Smith, butcher Nick Coates and Lord Edward Manners outside Coates Butchers
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Stately Haddon Hall now boasts its own brand of beefeaters, thanks to owner Lord Edward Manners and his love of traditional English food.

For the last five years, Lord Edward has bred organic Longhorn cattle on the ancient parkland surrounding his home near Bakewell.

Now, for the first time, that beef is available at a local butcher’s and in the dining room of the Peacock at Rowsley, an award-winning hotel which is part of the Haddon estate.

Longhorn is the oldest breed of British cattle, its beef renowned for flavour and declared “the clear winner by Heston Blumenthal in a test of various breeds.

The Haddon herd grazes on wild flower and herb-rich ancient pasture and organic grain grown on the home farm.

Farm manager Gareth Bown says: “All our Longhorn beef exceeds the quality of modern commercial breeds. I personally like the Longhorns for their hardiness, ease of calving and individual character.”

For Dan Smith, head chef at the Peacock, the attraction is all about the taste.

“Because the Longhorns are reared for onger compared to more commercially available breeds, I find the flavour to be fuller and more developed,” he says.

“Working alongside our expert farmer and butcher, we have a superior product that I’m sure our guests will enjoy.”

His new autumn menus feature the beef in a range of classic dishes.

It is also available from EW Coates butchers in Two Dales.