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Traditional Quality Beef and Lamb straight from the heart of Hertfordshire

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  • January Newsletter 2013

    2013 already appears to be an improvement on last year having said our farewells to 2012 and its horrendous weather.

    On and around the farm, the excessive rainfall of December has yet to drain away and is making the simplest of tasks outside an ordeal.

    The small animals in Pets Corner have now been tucked away in their winter quarters – in preparation for the ‘cold snap’ and, weather permitting, will be re-joining Pets Corner in time for our early Easter this year – in March.

    On our arable farm, the wood pigeons are making themselves fat, feasting on our oil seed rape crops. If you feel like braving the elements, bring your wellies and come visit our four, yes four litters of piglets here at Foxholes, all born over Christmas week. They are now out in their pig arks, exploring and causing mayhem!

    Inside the shop, things are swiftly moving away from winter festive ideas and moving towards warming stews, curries and special winter warming ideas.

    To help along the ‘comfort food’ theme, we are again offering four packs of Foxhole Prime Mince or three packs of Foxholes Finest Stewing Steak, for the incredible price of £10. So too, our offer of two packs of our fantastic ‘Dry cured’ bacon for £5.

    Under construction prior to Christmas 2012, and due to ‘Go Live’ early this year, is our fantastic new website. For the first time ever, we shall be able to trade on-line, via the secure SagePay site. We shall be offering a large selection of hampers for all occasions. These will range from small sweet and savoury hampers, through to ½ or ¼ Saddleback Pork and ‘Student Supplies’ meat hampers. With ‘thank you’, Birthday, Anniversary and get well soon presents – log in soon and see all we can offer to help you choose the perfect gift for your speal someone.

    As 2012 drew to a close, Anita moved on to Stevenage and Glen – our Delicatessen Delight – is spending two months in Belgium picking up pastry, patisserie and chocolatiering skills. We look forward to seeing him again in the early spring.

    Of course, 2012 would have been nothing, were it not for the continued support and loyalty of our wonderful customers. Your demand and enthusiasm for local foods, produced happily and healthily is what spurs us on and yours thoughts and ideas are always welcome.


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