SIMPLY THE BEST
‘The best of Bowland, the best of Lancashire and the best of beyond’, is the philosophy at the Bowland Food Hall at Holmes Mill. Gail Bailey meets butcher Callum Gillies to find out more
As we start to think about longer days and warmer nights, thoughts drift to spending time in the garden, firing up the barbecue, cooking and eating outside. Whether you’re a barbecue expert or a novice, the Butcher Boys from Bowland Food Hall have everything you need for the perfect get-together.
Callum Gillies leads a team of butchers, including Joe Diver with whom he has worked for six years, and who both share the same passion, ethos and artisan approach to their craft: “Quality produce, with the welfare of the animals at the core, is really important to us,” explains Callum. “We want our customers to know that we spend time sourcing as much as possible locally from outdoor reared, happy herds.”
Callum is a big advocate of moving away from factory farming and mass-produced meat and this is evident in the quality of produce at Holmes Mill.
The suppliers at Bowland Food Hall include Porcus, who produce a fabulous range of sausages: “They are a small farm business, breeding rare pigs, outdoors to the highest welfare standards, as nature intended and it really shows.”
Poultry comes from Johnson and Swarbrick, who produce the famous cornfed Goosnargh chicken and duck that is used by the finest chefs in the country.
“Getting to know the producers and their animals means we can establish the provenance and quality of our suppliers’ produce then share that with our customers.”
Sweet and tender saltmarsh lamb is supplied to the Food Hall from a flock that roams free over 500 acres of saltmarsh on the Lancashire coast. Callum is confident that this lamb is the best in the country.
Aberdeen Angus and Hereford beef is also sourced locally and dry aged for 28 days, to intensify the flavour and tenderness.
“We make our own rubs and marinades which are designed to enhance the natural flavour of the meat rather than disguise mediocre meat with brightly coloured glazes and overly spicy or sweet marinades,” Callum adds.
To make life even easier the Food Hall has introduced a wide range of barbecue packs so customers can pick up a selection of mouth-watering BBQ classics, plus a few unusual options for the more adventurous.
Callum explains: “If you are planning a party simply give us a budget, tell us how many people and we will put together a bespoke pack including sauces, breads, salads and dips.
Buddha bowls and fresh, exciting salads to accompany the barbecue food can also be found in the Food Hall and as Callum says: “With our fabulous meats, salads, sauces, relishes and tear and share breads I really don’t think you’ll find a better place to stock up for your BBQ anywhere in Lancashire!”
Professional barbecue chef Richard Holden, who will be at Dawson’s Department Store in Clitheroe on Saturday 12th May demonstrating a fabulous range of barbecues and amazing dishes, buys his meat from Holmes Mill whenever he is in the area.
Richard has an overflowing passion for barbecued British food and has been a regular at CarFest, Jamie Oliver’s the Big Feastival and Grill Stock, demonstrating his culinary skills, so this is indeed a high accolade for Callum and his team.
Bowland Food Hall
Holmes Mill, Greenacre Street, Clitheroe BB7 1EB
01200 407130
enquiries.foodhall@holmesmill.co.uk
www.holmesmill.co.uk
