There's been a renaissance in British restaurant cookery in recent years. Not just in the style and techniques being employed, but also also in the approach to sourcing food. We are delighted to see our work with Marriott reflected in their new seasonal menus, which in turn will help support the local growers and artisan producers who are now supplying the hotels. - Hugh Fearnley-Whittingstall, Founder of River Cottage

We're proud to announce that Swillington Organic Farm has been asked by Hugh Fearnley-Whittingstall’s River Cottage to supply our award winning Organic Meat to Marriott's flagship Hollins Hall Hotel near Shipley as part of an innovative new partnership that celebrates and supports local, seasonal and sustainable food.[container][one_third]A few months ago we invited Andrew, River Cottage's development chef, to tour the farm and see how we breed, rear and butcher our award winning meats.He was impressed by our commitment to outstanding animal welfare and the high quality of our produce and recommended us to Hollins Hall to supply meat for their new menu.We love collaborating with other local food business and enthusiasts to promote Yorkshire produce and are looking forward to developing a relationship with River Cottage and Hollins Hall.We've provided a range of meats for a seasonal menu that has been created to showcase all the great ingredients that can be found in Yorkshire.[/one_third][one_third][featured_box title="On The Menu" background_url="/wp-content/uploads/2013/10/craft_paper_1536x1024.jpg"]The launch menu uses a variety of local suppliers Swillington Farm is providing:Grass Fed Organic BeefFor a signature dish of slow cooked Swillington Farm beef brisket with anchovy, rosemary potatoes and a red wine sauceGrass Fed Organic LambFor Swillington Farm Braised Lamb with smashed celeriac, chilli and thymeFree Range Organic ChickenFor a marinated Swillington Farm chicken salad with raisins, pine nuts and basilRare Breed Free Range PorkFor roast Rare Breed Saddleback Pork Loin and Leg[/featured_box][/one_third][empty_separator][/empty_separator][/container]

Seasonal, Local, Organic and Wild

[container][one_third]Suppliers were invited along to sample the menu in Hollins Hall's Heathcliff restaurant before it launches on Monday 14th October.Heathcliff Restaurant has adopted River Cottage’s philosophy of S.L.O.W. – meaning seasonal, local, organic and wild with suppliers highlighted on the menu, blackboards and photos on the restaurant wall.We think this is great as it's the same ethos we use when preparing our monthly meatboxes which offer the best of that month's local and organic produce direct from the farm.We sampled the two Swillington Farm slow cooked dishes; beef brisket and organic lamb. Both were delicious, tender and perfectly seasoned.Also on the menu was a well put together smoked venison starter served with pickled mushrooms, crispy garlic and winter leaves and a rich chocolate and hazelnut fritter dessert with raspberry sorbet.The menu launches at Hollins Hall in Baildon from Monday 14th October.  [/one_third][one_third][/one_third][/container]

Try some S.L.O.W food

All our River Cottage selected organic produce that we supply to the restaurant is available nationwide when you order one of our meatboxes, expertly butchered and delivered direct to your door from the farm.  We also attend Baildon Farmer's Market on the fourth Saturday of every month or if you live locally you can pop to our farm shop on Friday or Saturday.Do you think we need more big restaurants to adopt the Swillington Organic Farm and River Cottage way of thinking, will you be heading to Hollins Hall to try the new menu or would you like to see something similar when you stay in a hotel?Let us know in the comments below or tweet @swillingtonfarm, @hollinshall @rivercottage