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Owtons Looking for apprentices- Apply today!

Do you want to be part of growing family butchers and farm shop operator?

Owton’s Family Butchers are looking for new apprentices to learn all aspects of butchery across our wholesale and retail departments.

Founded in 1976 at Chalcroft farm by Rob and Gill Owton, Owtons Traditional Family Butchers has established itself as one of the premier wholesale butchers and farm shop proprietors in the country, continuing to thrive with a passion for delivering best customer service, quality, knowledge and advice

Butchery apprentices are required to learn all aspects of butchery across wholesale and retail departments.
Training will include:

  • Breaking down whole carcusses of pork, beef and lamb and chicken
  • Boning out meat to various cuts
  • Stock rotation
  • Packing
  • Cleaning procedures

For more information please visit:

https://www.findapprenticeship.service.gov.uk/apprenticeship/760743

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Barbecue Busters are here. What’s in them!

Summer is here! Owton’s famous barbecue packs are are now available at great prices. Why not treat your family and friends to a fantastic range of frozen meats and award winning sausages to suit all tastes and get your barbecue off to great start. Whats more you select additional marinades, fresh and locally sourced vegetables and salads, not to mention our range of vinegars.

What is in our barbecue packs.

BBQ Pack One

• 2kg Spicy Chicken Wings (25)*
• 1.36kg Chicken Drumsticks & Thighs (12)*
• 1.5kg Chinese Pork Ribs (12)*
• 2.2kg Catering 8’s Pork Sausages (40)*
• FREE 24 x 4oz Steak Burgers! WOW!

Only £29.99
 
BBQ Pack Two

• 1kg Sirloin Steaks (6)*
• 1.36kg Chicken Drumsticks & Thighs (12)*
• 1.5kg Chinese Pork Ribs (12)*
• 2.2kg Catering 8’s Pork Sausages (40)*
• FREE 24 x 4oz Steak Burgers! WOW!

Only £39.99

BBQ Pack Three

• 2.2kg Catering 8’s Pork Sausages (40)*
• 1kg Sirloin Steaks (6)*
• 1.5kg Chinese Pork Ribs (12)*
• 1.36kg Chicken Drumsticks & Thighs (12)*
• 1kg Minted Lamb Chops (8)*
• 2kg Spicy Chicken Wings (25)*
• FREE 48 x 4oz Steaks Burgers WOW!

Amazing value at £59.99

All barbecue packs are sold frozen. Sausages and burgers can be cooked from frozen but all other contents should be thawed first
*Barbeque Buster Pack contents are sold subject to weight.
Quantities shown are average number of items.

Pop in and order your pack now at 023 8060 1154!

Download the leaflet

Southampton Q Guild Butcher is runner-up in UK BBQ contest finale

A butcher from Southampton was runner-up in the UK final of the Butchers Q Guild’s 2016 barbecue competition – the annual quest to find the BBQ kings.

Owton’s Butchers was runner-up with its Cowboy Steak in the Naked Steak category, after previously winning the Southern regional heats.

The Cowboy Steak is a 28-day matured bone in wing rib steak. John Harding, general manager of Owton’s, said: “These steaks are very popular as they not only look great on the bone but as they are matured well they have a great flavour and texture to them.”

Owton’s, the 2015 Butchers Q Guild Smithfield Awards supreme champion, also won gold awards for its beef burger, speciality “Mad Dog” sausage and speciality BBQ product with Mumbai Turkey Steak.

The contest this year attracted a record entry of almost 400 barbecue products from Q Guild butchers nationwide. The leading meat sector body represents over 110 award-winning butchers, from the Scottish Highlands down to the south coast.

Robert Alexander Butchers in Port Glasgow, Inverclyde, became the overall Q Guild supreme barbecue champion with its speciality barbecue product national victor, Coffee Crusted BBQ Steak.

The Q Guild’s national chairman, Alnwick Butcher Mark Turnbull said: “The BBQ Competition saw an extremely high standard of entries and was fiercely fought out between all finalists.

“I would like to offer hearty congratulations to all those who succeeded in making it to the finals, as winning a regional event is in itself no easy feat. In the end, the category winners really have proved themselves to be the cream of the crop and I wish to congratulate them all on their achievement.”

The 2016 Q Guild BBQ Championships were sponsored by industry suppliers Innovative Food Ingredients, Dalziel, DB Foods, The Dalesman Group, Scobie and Junor, and Baro Lighting.

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Southampton Q Guild Butcher fires up for UK BBQ contest finale

Owton’s butchers shop from Southampton is going for glory in the UK final of the Butchers Q Guild’s 2016 barbecue competition – the annual quest to find the undisputed BBQ kings.

A butchers shop from Southampton is going for glory in the UK final of the Butchers Q Guild’s 2016 barbecue competition – the annual quest to find the undisputed BBQ kings.

Winners of the Southern regional heat have now been revealed and all are now firing up to take on their colleagues from six other Q Guild regions across the UK in this month’s national finale. (MAY)

UK winners in each of six BBQ product categories will be unveiled and one of them will also be crowned overall supreme barbecue champion by the Q Guild, which represents 110 top award-winning butchers from the Scottish Highlands down to the south coast.

In the South regional final, Owton’s Butchers, from Southampton, seized the naked steak title with its Cowboy Steak – a 28-day matured bone in wing rib steak. John Harding, general manager of Owton’s, said: “These steaks are very popular as they not only look great on the bone but as they are matured well they have a great flavour and texture to them.

“We are always very excited about the BBQ national finals and they are a great opportunity to see what innovations fellow Q Guild Butchers are creating and are a great platform to showcase the great products that we have on offer here at Owton’s. With the finals also being held at the same time as the national conference we also get to pick up some great tips and catch up with our colleagues in the Q Guild.”

Owton’s, the 2015 Butchers Q Guild Smithfield Awards supreme champion, also won gold awards for its beef burger, speciality “Mad Dog” sausage and speciality bbq product with Mumbai Turkey Steak.

All the winning products had first been awarded top-rated gold awards, before going on to be chosen as regional champions.

Some 400 products from Q Guild Butchers nationwide were entered for this year’s competition. The national final takes place at Eastwood Hall, near Nottingham, on Sunday, May 15, when all qualifying products will be cooked prior to judging by Richard Holden, who is widely recognised as the UK’s premier BBQ chef.

Q Guild national chairman butcher Mark Turnbull said: “Entries for the BBQ competition have increased again this year, such is the growing stature of our annual highlight. All regional winners are to be congratulated on qualifying for the national final and we wish them every success.”

The 2016 Q Guild BBQ Championships are being sponsored by industry suppliers Innovative Food Ingredients, Dalziel, DB Foods, The Dalesman Group, Scobie and Junior, and Baro Lighting.

The competition is being staged alongside the Q Guild’s annual business conference, when five key partners who are working with the Guild on the introduction of its ground-breaking new digital platform, which will be a UK first when it arrives later this year, will demonstrate new products, ideas and initiatives that members can utilise in their own businesses.

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Great Cheese Offers Selected shops-May16

Owton’s have some great cheese offers for our customers at selected farm shops. Pop in and pick up yours today.

Great Value offers include:

Black Bomber  £15.19kg*, Normal Price £18.99kg  – 20% Off!
Colston Bassett £15.99kg*, Normal Price £19.99kg – 20% Off!
Smoked Applewood Vintage £17.59kg*, Normal Price £21.99kg – 20% Off!

*Offers available until 31st May 2016 only.

Owton’s cheese counters have over 70 varieties of local, national & international cheeses with regular sampling of monthly showcase cheeses and the chance to try any cheese before you buy.  Simply Delicious!

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Great Cheese Offers Selected shops-March

Owton’s have some great cheese offers for our customers at selected farm shops. Pop in and pick up yours today.

Great Value offers include:

Cave Aged Gruyere  £31.99kg*, Normal Price £39.99kg
Tintern Only £13.59kg*, Normal Price £16.99kg
White Stilton Only £13.59kg*, Normal Price £16.99kg
*Offers available until 31st March 2016 only.

Owton’s cheese counters have over 70 varieties of local, national & international cheeses with regular sampling of monthly showcase cheeses and the chance to try any cheese before you buy.  Simply Delicious!

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Supreme Champions

Owton’s Butchers brings home the bacon in Q Guild Smithfield Awards.

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Diamond award winners at the 2015 Q Guild Smithfield Awards are pictured at the Ironmongers Hall in London. Front with guest presenter Monica Galetti are members of the supreme championship-winning Owton’s Butchers team.

Owton’s Butchers in Southampton is the 2015 Butchers Q Guild Smithfield Awards supreme champion.

It is the highest honour a Q Butcher can achieve in the annual product evaluation event, open to the Guild’s 110 members nationwide.

Owton’s, based at Chalcroft Farm, West End, and run by husband and wife Rob and Gill Owton, clinched the supreme accolade with its Dry Cured Green Streaky Bacon, which had earlier picked up a coveted diamond award as the best product in the bacon and cured products category. Marked a perfect 100 out of 100, it was also chosen as Best English Bacon product.

The dry cured bacon is a new product which has tasted success already this year, awarded a 2 Star Great Taste Award and a Gold in the Hampshire Fare Sausage & Pie Competition last month.

Gill Owton has worked with the shop’s butchers to perfect their own dry cured bacon.

She said: “It’s incredible to win. My dad was a butcher and at about six or seven years old I used to watch him curing bacon and it was just fascinating. About five or six years ago I said, let’s do that here.

“We work hard to give the customers what they want. They know they can trust us.”

General manager John Harding said: “It’s taken a while to perfect but I think we’re getting there. We’ve seen massive growth over the last five years – it’s amazing.

“This is the pinnacle. We’ve worked hard for this for a long time. We also believe in selling at the right price – we’re not a high priced butchers.”

The Owton family have been farming on the 225-acre Chalcroft Farm for over 600 years, first establishing a wholesale butchery business there in 1976, before launching their own retail farm shop and traditional family butchers in the early 1980s.

In the mid-1980s, two of Rob and Gill’s three sons, Billy and Simon, joined the business and now look after the original wholesale arm. The multi award-winning farm shop is run by general manager Mr Harding, who originally trained as a chef and came on board after a 13-year career in the meat trade.

In April 2011, Owton’s opened a second retail outlet in the picturesque setting of Kimbridge, near Romsey, and in February of this year a third outlet comprising a butchery and delicatessen with more than 70 varieties of cheese was opened at Garsons Garden Centre in Titchfield, near Fareham. A fourth site at a new retail development at Country Market in Bordon will be added to the group in March 2014.

“With each and every retail business, we’ve been approached to take them on, rather than us actually going out and looking for business,” said Mr Harding. “We’re very busy so we’re not actively out there looking, but if somebody approaches us with the right business, we’ll always consider it. The shop and wholesale side are run separately, but both are growing at a very fast rate.”

The Owtons team, John Harding, general manager, with Gill Owton, Robert Owton, and Tony Warner, accepting the Smithfield supreme champion award from Monica Galetti and Q Guild chairman Mark Turnbull, far right.

The Owtons team, John Harding, general manager, with Gill Owton, Robert Owton, and Tony Warner, accepting the Smithfield supreme champion award from Monica Galetti and Q Guild chairman Mark Turnbull, far right.

The Owton’s Farm is earmarked for development of almost 1,000 homes due in the next 18 months which means a new wholesale cutting plant and farm shop on a new site in a corner of retained land.

Owton’s won four golds in total, the others awarded to its Pork & Leek Sausage, Dry Cured Green Back Bacon and Black Pudding.

The pork and leek sausages are a long standing favourite at Owton’s and are made in the dedicated sausage room by Rob Owton and his team, using local pork when possible.

Owton’s Black Puddings came about when they were asked to develop a recipe by a national pub chain.

Rob Owton sampled a wide variety that were available and then set about creating his own. Rob freshly grinds the spices for each batch.

The Black Pudding was perfected on the third attempt and has grown in popularity over the past three years. Owton’s have just been awarded Champion Black Pudding for the third year running at the Hampshire Fare Sausage & Pie competition held in Winchester in October 2015.

The Smithfield Awards, the 29th year they have been staged, were open to all Q Guild members UK-wide and this year attracted a record entry of 472 individual products across nine categories from 56 Q butchers – more than half the national membership – were submitted this year.

All were judged by independent panels of food and meat industry experts. The measure of quality was indicated when nine products received top-rated diamond awards, 221 products clinched gold – representing 51% of the total entry – while 113 silver and 72 bronze awards were also handed out.

Trophies and certificates were presented by Monica Galetti, one of the best-known female chefs in London and presenter and judge on BBC2’s MasterChef: The Professionals, at a ceremony at Ironmongers Hall, London. (Thus, Nov 19)

She told the gathered butchers: “I would like to thank the Q Guild for having me as a guest here – what an honour. In the industry I’m in, I have a lot to do with you and what you do. What I’ve witnessed here is the passion and the drive for what you do. What you do is important for the future – to protect what you do.

“These awards attract the younger generation into the industry and that’s what we need. I believe we need to support you as restaurateurs. My restaurant will be open this time next year, touch wood – please, give me your business cards! I will be looking for butchers.”

She revealed that her restaurant will be on Charlotte Street, and named Mere after her mother.

Q Guild national chairman, Alnwick butcher Mark Turnbull, said: “The Smithfield Awards remain one of the most demanding and stringent product evaluation tests in the land and the esteem in which they are held is clearly demonstrated by the fact that this year has seen record entries from a record number of businesses.

“All products need to be at the very top of their game to stand a chance of success and nothing says ‘we’re the best’ like winning a Smithfield Award. They remain among the meat industry’s most esteemed accolades, not only motivating recipients to introduce even more successful products, but also providing ideas and inspiration to fellow Q Guild members across the nation.”

The 2015 Smithfield Awards were sponsored by the Agriculture and Horticulture Development Board (AHDB), which supports the English beef, lamb and pig meat sectors, Hybu Cig Cymru – Meat Promotion Wales (HCC), Lucas Ingredients, Dalziel, The Scobie & Junor Group, Comark A Fluke Co, Hawk Systems, MRC and Innovative Food Ingredients.

Visit one of our farm shops to get your hands on some champion winning green bacon.

 

Young Cooks Competition 2015-16

Young Cooks is back for 2016. Bigger and better than ever!

Due to the fantastic success of Young Cooks 2015 last year and the wonderful recipes on show, Owton’s are pleased to announce that we are running the competition again with finals to be held in the spring of 2016. Budding chefs of the future can take part and show their skills. We are calling on all schools and children in Hampshire to take part in this event. Tickle those taste buds with wholesome food, good advice and great fun! Take a look at some of the images from last year.

This year we are running two age groups 6 to 11 and 12 to 16 at a great venue.  This exciting opporunity also includes top Michelin star chefs and household names from Hampshire to offer support, tips and advice to the finalists. Not to mention professional chef demonstrations.

cookoff2015

The Owton’s sponsored event has great support from Fullers Chefs Guild and Hampshire Fayre so it it sure to be a great success this year. Maybe we will see a future award winning chef in the final!

There will be more news on this event in the coming weeks. Check www.owtons.com for further event information, updates and Register for Young Cooks.

A winner from each category will win £75, £400 for their school, lunch for a family of 4 worth £200 along with a FREE pudding masterclass for the family. Plus a FREE chef jacket for Young Cook Finalists. What more could you want?

Tell your friends and family Register at:
www.owtons.com/youngcooks/

 

Owton’s Champion Black Pudding for 3rd year

Hampshire’s butchers turned out in force this week to showcase their talent at the Great Hampshire Sausage and Pie Competition. The annual meaty contest was organised by not-for-profit local food group, Hampshire Fare, to celebrate the county’s talented butchers. The event was held at the Holiday Inn in Winchester.

The competition attracted an impressive 235 entries from 35 butchers, a 20% increase on last year’s figures. Contestants entered their products into thirteen different categories including; Hampshire Sausage, Hot Pie, Traditional Pork Pie, Black Pudding, Meatballs & Faggots, Charcuterie, Young Sausage Maker and Speciality Pork Sausage.
The entries were carefully examined and assessed by a panel of professional judges working alongside a number of guest judges. The strict national guidelines focused on external and internal appearance, texture, structure, colour, smell and taste.
Gold, Silver and Bronze Awards were presented to the most impressive entries with a Champion chosen in each category. Owton’s Butchers were there Hampshire Champions in the Black Pudding Category for the 3rd consecutive year. Regarding the win Rob Owton said, “We developed our Black Pudding after being approached by Fullers Brewery to create the product for their houses. We had a few attempts and are over the moon to have the validation from the judges that this is indeed the best in Hampshire for the 3rd year”.

Tracy Nash, Commercial Manager of Hampshire Fare, commented on the event, “Hampshire has so many talented butchers and today’s event really celebrates their skills. It highlights the local meat products available across the county and the expertise and experience which goes into making them. Well done to everyone who entered today and thank you to all those who supported the event. Next week is British Sausage Week so we hope to see plenty of people tucking into some of today’s award-winning bangers!”
The event was supported by: Lucas Ingredients, Dalziel, AHDB Pork, Eric Robinson Solicitors, The Meat Federation, Holiday Inn Winchester, Paul Kennedy Studio, Danebury Vineyard, New Forest Water, Chunky Wood, Southampton Trophies, Bowman Ales, Alexander Teas and Mozzo Coffee.

Buy our Champion Black Pudding from our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon.

Owton’s Statement – Process Meats

Owton’s pride themselves in good quality, responsible eating and keeping our customers informed of statements in our industry.

Recent reports on national media and claims made by the World Health Organisation have highlighted perceived health issues with processed meats. Owton’s are always looking at creating great products at good prices. The quality and healthy eating is very important to us. We would like to share some of the responses by the Agriculture and Horticulture Development Board (AHDB) and some additional information.

Maureen Strong, Nutrition Manager, AHDB says:
“IARC isn’t saying eating red and processed meat as part of a balanced diet causes cancer: no single food causes cancer.  Nor is it saying it’s as dangerous as smoking, which Cancer Research UK has pointed out today.  IAR C itself has said that the risk from processed meat remains small.
“The government looked at the same evidence in 2010 and recommended people eat no more than 70g of red and processed meat a day: and that’s exactly what the vast majority of us are eating.  The government has already said that this advice is not changing.  IARC’s findings suggest that eating 50g of processed meat brings a small increase in risk.  However average consumption in the UK is just 17g per day.  People would need to eat three times their current levels to increase their risk.  

“Red and processed meat plays an important role in a balanced diet, providing protein, iron, zinc and B vitamins.  There’s no evidence that removing meat from your diet protects against cancer. In fact a major, long term study by Oxford University has shown no difference incolorectal cancer rates between meat eaters and vegetarians.”

Additional Information

  • IARC’s role is to look at whether there is a hypothetical risk.  It does not to say how big that risk is.  Just because processed meat is in the same category as smoking and a range of other substances it does not mean it is as harmful.  All the scientific evidence that IARC has looked at suggests that the potential increase in risk from eating red and processed meat is actually very small. It is alarmist media headlines that have made this comparison not IARC.
  • Latest data from the National Diet and Nutrition Survey shows that average adult consumption of red and processed meat is 71g per day (54g of red meat and 17g of processed).
  • Processed meat consumption is a lot lower than it is across Europe 17g per day compared with 24g).  The vast majority of British sausages and burgers are not be considered as processed meat. Processed meat refers to meat that has been preserved by smoking, curing, salting or adding preservatives.

Source Information:

Visit one of our farm shops in the Hampshire area: Kimbridge Farm Shop near Romsey, Garsons at Titchfield near Fareham, Country Market at Bordon and Chalcroft Farm at West End, to get your hands on these award winning products. You can be sure of a good old fashioned shopping experience, five star service and advice.

 

 

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