Meet The Producer - Kiplingcotes Farm
There’s a lot of talk these days about air miles, and the importance of sourcing local produce. But how many restaurants can honestly say they source a major ingredient from within walking distance?

At The Pipe and Glass Inn much of the cured pork – the chorizo, the salami – and the black pudding comes from Three Little Pigs, based at Kiplingcotes Farm at Dalton Home, just a trot away across the Hotham estate.
Three Little Pigs is run by Jon and Charlotte Clarkson: the Clarksons have farmed at Kiplingcotes for five generations. And the couple have their very own ‘three little pigs’: Dylan (5), Zach (4) and 18-month-old Jethro.

“This is our fifth year farming pigs,” Jon says. “We started out when someone bought us two pigs as a wedding present. They were ‘in pig’ – pregnant – and we had to figure out what to do with them. Then we bought ourselves three little pigs – and that’s where the name came from. We put them in the front yard surround by bales, and spent most of our time putting them back – they could clear those bales like no-one’s business!”

Five years later, and the Clarksons have around 160 pigs – mostly black Berkshires, a rare breed much loved by PG Wodehouse, whose fictional Empress of Blandings, an enormous black sow, featured in his popular Blandings novels. They also keep a handful of Middle Whites, and a few Berkshire-cross-saddlebacks.

“Rare breeds have by far the best flavour,” explains Jon. “They can take up to ten months to grow to full size, rather than the standard six, so you get a really good flavour and great meat.”

The Clarksons are insistent on going above and beyond the highest standards of welfare for their pigs – these porkers even drink natural mineral water from the farm. Their lives may not be long, but they’re undoubtedly happy.

Once the pigs have been slaugh-tered at a local abattoir, they’re returned to the Clarksons for butchery by Jon, who is complete-ly self-taught. He then sets about producing the cured sausages that The Pipe uses, working from a converted shipping container and using specialist equipment imported from Italy.

Jon enjoys the creative side of the job, and experiments with lots of different flavours, always using dried herbs from Steen-bergs Organic of Harrogate – fresh herbs would introduce too much moisture into the sausages. Recent innovations include a tequila chorizo based on a tradi-tional Mexican recipe and a recipe of Jon’s own devising: triple sec and wild pepper salami.

James at The Pipe tends to favour two plainer types of chorizo, a sweet, and a spicy, version, and uses them in delicious recipes such as grilled asparagus with crispy duck egg, Yorkshire chorizo and lovage.

For more information visit www.threelittlepigsonline.co.uk


PUBLISHED :October 2012
TAGS : FOODMEET THE PRODUCER
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food served

monday *
closed all day
tuesday
12 – 14.00 / 18.00 – 21.30 pm
wednesday
12 – 14.00 / 18.00 – 21.30 pm
thursday
12 – 14.00 / 18.00 – 21.30 pm
friday
12 – 14.00 / 18.00 – 21.30 pm
saturday
12 – 14.00 / 18.00 – 21.30 pm
sunday
12 – 16.00 pm
(TUES-SAT 2-5pm: afternoon savouries
menu served in the bar area)

BAR OPEN

monday *
closed all day
tuesday
12 - 23.00 pm
wednesday
12 - 23.00 pm
thursday
12 - 23.00 pm
friday
12 - 23.00 pm
saturday
12 - 23.00 PM
sunday
12 - 22.30 PM

* open bank holiday mondays
Booking is advisable in the restaurant.
Bookings not taken for tables in the bar.


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DIRECTIONS

pipe and glass
west end
south dalton
beverley
east yorkshire
hu17 7pn