Sharpham Park Monthly Newsletter - September

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DAN LEPARD

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Sharpham Park Monthly Newsletter - September


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Welcome to our September newsletter. The summer is gradually giving way to misty autumn mornings over the Somerset Levels. Harold, our red deer stag, and his sons are now proudly displaying their seasonal velvet antlers. We have had a great calving season and have 26 beautiful fawns to show for it! The park resounds to the cries of the alpacas making their weird but wonderful noises, apparently mating calls. Our White Park cattle are having their autumn calves at the moment and so far we have had 8 with another 4 to come. These adorable little calves are white as snow with the famous black markings of the White Park breed.

Sharpham Park are working with Harvey Nichols promoting British Food Fortnight from 17^th September to 2^nd October. We will have a pop up stand at their flagship Knightsbridge store with all of our products (including the three pastas) as well as introducing a new collection of fresh biscuits, bread and other goodies by the well known London baker Sally Clarke who are now producing the Sharpham Park by Sally Clarke range. Harvey Nichols Restaurant will also be featuring a special menu catering for people with wheat intolerance. They will be using Sharpham Park spelt for their afternoon tea and desserts – sounds delicious!

September Web Offer - spend over £40.00 using our online shop and receive an e-voucher for £5.00 to be discounted from your next online shopping spree.

The tales of Walter Wyvern continue – how well do you know this happy chappy? Catch up on all his antics at the Wyvern Club.
Sharpham Park Granola Biscuits
If you’re like us here at Sharpham Park and you enjoy time in the kitchen and a little something sweet try making these granola biscuits. For those who have less time on your hands pick up a Granola Bar, Brownie or Flapjack at your local Sharpham Park stockist. These are great to pop into the children's lunch box or just to nibble on whilst dunking in your tea... 375g Sharpham Park wholegrain spelt flour 375g Sharpham Park Miller's Muesli (use granola for added sweetness and crunch) 250g unsalted butter 185g light brown sugar 185g unrefined caster sugar 60g honey 2 eggs 75g chocolate chips (optional) Rub flour and butter together and mix in the sugar and muesli. Bind the mixture together with honey and eggs and finish off with your hands, making tiny balls of the mixture (about a teaspoon size) and spacing carefully lay on lined baking trays about 2cms apart. Bake for 10-15 minutes at 180C. Remove from oven, cool on a rack and share with your friends (or keep them all to yourself!).

If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com

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Featured Spelt Recipe

Creamy Pearled Spelt & Bean Soup... View the recipe of the month

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