Fourth-generation farmer Ellie Carter opens Ellie’s Farm Shop near Bransgore
GROWING up on a farm, Ellie Carter knows the true value of fresh food. So, it is no surprise that those visiting the farm shop bearing her name will find an impressive array of just that.
Ellie (19) is the fourth generation of a farming family that started when her great-grandfather returned from fighting in India and bought a piece of land in Broadlands. Her dad Will now runs Kilnyard Farm in Christchurch where Ellie works when she is not at the shop.
She said: “Working on the farm since I was little has taught me the importance of knowing where your food comes from so, we’ve tried to keep everything in the shop as locally sourced as possible. We are very much farm-to-fork.
“So far, it is going really well. We had 700 people here on opening day which was fantastic.”
When she came up with the idea of a farm shop, Will told her to put together a business plan first which she did with the help of what she calls her ‘farm mum’ Louisa Harman.
Will said: “I was very impressed by it. Ellie and Louisa really did their research, and I liked the fact that we would be helping local producers by stocking their goods.
“Most important to me is that we only have 100% British meat here because European welfare standards are lower than our own. I’ve been pleasantly surprised with how well the shop is doing, I think that’s because these days people really care about where they food comes from.”
Ellie added: “The farm shop is named after me, but it has been a real team effort with Louisa, dad and my sister Beth who works on the farm full-time.”
Among the local goods on offer is lamb from Kilnyard farm, Bakehouse24 bread and loaves from Elizabeth’s Bakery in Bransgore, Websters sausages and burgers, the Real Cure Charcuterie, Isle of Wight tomatoes, Burton creamed honey and Meggy Moo milk.
Some of the local producers were at a recent ‘meet the suppliers’ event. Among them were husband-and-wife team John and Sara Hazell who create the delicious New Forest Cake House range.
Sara revealed: “It all started after I was made redundant from my job at Tesco as a personnel manager. John was a plumber, but he used to home-bake and had even made wedding cakes. Baking was a passion of his.
“We decided to go into business together making cakes. We now have 30 customers across the New Forest including farm shops, cafes and garden centres.”
John added: “We bake everything form scratch. The only thing that comes out of a packet is the sugar and flour. We use no mixes.
“We have a range of 60 cakes and scones and cater for gluten free and vegans.”
Baboo Gelato are an award-winning ice cream business based in West Bay. André Miller, from the company, said: “All of it is hand-made by a small team. All the flavourings are natural, for example the oranges and lemons we use in the blood orange and lemon flavours are from Sicily.”
The Book and Bucket Cheese Company is named after the way the founder was advised to make cheese by an old hand. Nigel Goddard, an estate agent and business partner of Peter Morgan, who runs the business with wife Mandy, said: “He was told to get a book about how to make cheese, and a bucket to make it in!
“We’ve since gone on to win gold in the World Cheese Awards for our Shakespeare brie, and supply Cunard cruise ships. We also supply the Pig Hotel group.”
Ellie intends to hold regular events at the farm shop – a recent one involved customers being able to cuddle days-old chicks. There is also a coffee shop takeaway stocking Bad Hand Coffee, with cakes, sausages rolls and other savouries available.
In August there will be pizza nights on the 8th, 15th and 22nd, with the Dirty Dog Wood Fired Pizza van in operation and customers are invited to BYOB.
Ellie’s farm shop is at Hawthorne Farm Buildings, Lyndhurst Road, near Bransgore. Visit www.kilnyardfarm.co.uk/elliesfarmshop
