Review: Burrow Farm @Courtneys

On my way to work recently I noticed that a new looking butchers had opened on Cowick Street, Exeter. Burrows Farm @ Courtneys had been open a little over a week when I paid them a visit.  I spoke to Sally, one of the owners and she told me all about it.

Burrow Farm is a 350 acre traditional mixed farm and is part of the National Trust's Killerton Estate in Devon. Sally and Neil took over Burrow Farm in 2007 as tenant farmers

They recently joined an Environmental Stewardship Scheme funded by Natural England. This means that they are committed to preserving the countryside and do everything they can to encourage wildlife on their farm. They farm their land and grow winter wheat, winter oats and spring barley in rotation. They sell their wheat for milling so that it can be made into bread, the oats all go to a breakfast cereal company who turn them into porridge oats and the barley feeds their herd of 38 Pedigree Red Ruby Devon cattle and Jersey cross dairy calves.

It is the Red Ruby Devon cattle that Burrow Farm use to make their award winning beef. Burrow Farm look after their cattle to the highest environmental and animal welfare standards, which has enabled them to become Freedom Food accredited.  Their dairy cows produce milk which is sold to dairies to make cheese, such as the Wookey Hole Cave cheese.  This is cheese that is aged in Wookey Hole caves to give it a wonderful mature taste.


Burrows started selling their produce at farmers markets which introduced them to other local traders, some of which Burrow Farm @ Courtneys now stock the produce of, including Good Game who I wrote about in my Exeter Street Food and Farmers Market Blog.

They now have 2 stores, Burrow Farm @ Courtneys in Cowick Street, Exeter and Taverners Farm near Kenn.

Burrows Farm took over their Exeter shop in June this year, but waited until now to refurbish it, with a much larger looking store which opened on 14/11/13.  The delay was to allow them time to get to know their new customers.  The previous butchers, Courtneys was a family run business that had been there for over 60 years.  In their time they had built up a great reputation as butchers, and Burrows Farm wanted to build upon that.

Burrow Farms Ruby Red Beef is sent to a local abattoir, and then hung on the bone for a minimum of three weeks before being cut and expertly prepared by their own butchers.  All the beef in the shop is their own.  They also hand make their faggots and make very popular black and white pudding to their own recipe.


I have a Sirloin and a rump steak to try out or myself!  


We each had a bit of each different steak so that we could sample both.  Someone once told me that the darker the meat is before it is cooked, the nicer it will taste.

Both cuts were a lovely dark colour with the Sirloin being a deep red with a marble effect.  I served the steaks rare with homemade chips, homemade onion rings and some garlic mushrooms.  The steaks were delicious, succulent and rich in flavour.  You can tell from the taste just how well the cattle have been looked after, and what a high quality piece of meat you're eating.  We both thoroughly enjoyed our meal, and will definitely be getting more meats from there soon.  I also got us some Beef & Horseradish sausages that I will be using to make a toad in the hole with roast potatoes soon, as always, you will be able to read about it here when I do!

You can find out more about Burrow Farm on their website or you can visit one of their stores!

L x




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