Cabrito specialist plans expansion in Northern Ireland
Broughgammon Farm, the Northern Irish artisan cabrito and veal
processor, is planning an expansion that will include a farm shop
and caf? on the family farm.
Based at Ballycastle in county Antrim, Broughgammon Farm is seeking planning permission to convert a barn into a shop/caf? that will
feature its award winning cabrito and rose veal along with other
products such as sea vegetables harvested from the coastline. It
hopes to have the new facility open next year.
Broughgammon is headed up by Charlie Cole and brother Sandy. They
also hope to employ a few new staff to help them serve the food
which will be made on-site by them.
"The new shop will be a conversion of our round top barn, which is
just the right size for a cosy cafe and farm shop as well as a
space for pop-up suppers and workshops," says Becky Gray,
Broughgammon marketing manager.
"We will serve up a menu including our artisan meat products as wellas using other local products. The mood will be cosy and casual.
"We want it to reflect the farm, so we will keep it as rustic as possible with some fun additions to add character too.
"We feel like the conversion will really give back to the farm
financially, as we can use it for a multitude of events and
workshops, and also as a daily cafe and hub for the community,"
she adds.
The farm-based company has experienced growth in online meat box
sales from its artisan butchery. It has also launched cookery
classes on the farm.
The Coles produce 300 goats a year and have 25 free range bull
calves. They also keep pigs, chickens and geese for their own use
and are now encouraging seaweed foraging.
In 2006, they built the farmhouse with solar thermal heating, an
air-source heat pump and a wood pellet boiler and a wood stove.
Wastewater is recycled through a reed bed system.
processor, is planning an expansion that will include a farm shop
and caf? on the family farm.
Based at Ballycastle in county Antrim, Broughgammon Farm is seeking planning permission to convert a barn into a shop/caf? that will
feature its award winning cabrito and rose veal along with other
products such as sea vegetables harvested from the coastline. It
hopes to have the new facility open next year.
Broughgammon is headed up by Charlie Cole and brother Sandy. They
also hope to employ a few new staff to help them serve the food
which will be made on-site by them.
"The new shop will be a conversion of our round top barn, which is
just the right size for a cosy cafe and farm shop as well as a
space for pop-up suppers and workshops," says Becky Gray,
Broughgammon marketing manager.
"We will serve up a menu including our artisan meat products as wellas using other local products. The mood will be cosy and casual.
"We want it to reflect the farm, so we will keep it as rustic as possible with some fun additions to add character too.
"We feel like the conversion will really give back to the farm
financially, as we can use it for a multitude of events and
workshops, and also as a daily cafe and hub for the community,"
she adds.
The farm-based company has experienced growth in online meat box
sales from its artisan butchery. It has also launched cookery
classes on the farm.
The Coles produce 300 goats a year and have 25 free range bull
calves. They also keep pigs, chickens and geese for their own use
and are now encouraging seaweed foraging.
In 2006, they built the farmhouse with solar thermal heating, an
air-source heat pump and a wood pellet boiler and a wood stove.
Wastewater is recycled through a reed bed system.