Upping the game at Bridget Bs in Watton at Stone

PUBLISHED: 10:08 15 February 2010 | UPDATED: 16:13 20 February 2013

Food and drink editor Richard Cawthorne finds technology meeting tradition in Watton at Stone

IT doesn't take long for anyone interested in the Hertfordshire food scene to come across the name Bridget B. As the public face of Bridget B's Traditional Meats, based at Sacombe Hill Farm, Watton at Stone, she is part of a long-standing and successful operation that supplies home-produced and locally-sourced beef, lamb, pork, poultry and game as well as vegetables, fruit and bread to many local hotels, restaurants, pubs and farm shops and maintains its own retail outlet on the home patch.
Bridget B is Bridget Borlase, who with her partner, James Hale, and her mother and father, Judy and Paull Borlase, farms 882 acres of arable and grassland at Watton. The Borlases are highly regarded for their herd of prize-winning pedigree Simmental and Belted Galloway cattle, familiar sights at agricultural shows around the country. This year's Hertfordshire County Show saw a successful weekend for the team, with their cattle winning the Interbreed Pairs competition and three second prizes.
Part of the reason for the success of the traditional meats business is an insistence on providing the detail of where the produce comes from. Along with the beef from the pedigree Simmentals and Belted Galloways, Bridget B's produces its own pork from herds of pedigree British Lops, Saddlebacks and Gloucester Old Spots. In times of increased demand, the company also sources cattle from Humphreys in Essex, a known supplier of quality British-bred cattle reared to Bridget B's specifications, while the lamb comes from award-winning farmer Robert Law, who farms on the Hertfordshire border.
Poultry is sourced from farms across the south east, particularly Suffolk, Essex and Cambridgeshire. Regularly in stock are chicken, duck, guinea fowl, poisson, geese, turkey and eggs, while on the game front, Bridget B's supplies pheasant, partridge, venison, rabbit, hare, wild duck, wild goose and squirrel, all sourced from a 10-mile radius.
So far so traditional, but the operation is embracing high technology too with the launch this summer of a newly redesigned consumer-friendly website. It has news of the latest best buys, recipes and a monthly farm diary, while fans can also link through to the farm's own pedigree cattle website at where Bridget highlights the news and success stories from the farm's herd.
Of the new site, Bridget says, 'We're particularly excited about it because it's bright and vibrant and has already had many positive comments. In an era where the internet is vital to the success of a business, we decided to up our level of online marketing as well as offer latest offers for our loyal customer base.'
Meanwhile, back on the tradition front, Bridget B's is regularly represented, often by Judy Borlase, at farmers' markets each month at Sawbridgeworth, Hertford, Royston, Aldenham Country Park, and Woolmer Green.

Bridget B's Traditional Meats, Sacombe Hill Farm,
Watton at Stone, Hertford SG14 3NL
01920 831082, www.bridgetbs.co.uk

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