The Swan Inn at Inkpen, Hungerford is a delightful 17th century village inn located in an area of outstanding natural beauty on the North Wessex Downs. It is owned by local organic beef farmers Mary and Bernard Harris. They’re known for their complete passion for their business and local food. The Cygnet Restaurant at The Swan Inn has a mouth-watering three-course menu using the finest organic ingredients (don’t miss their wine list which is exclusively organic as well). Bernard and Mary also run a farm shop offering a selection of over 100 items of quality organic meats, groceries, dairy products, dry goods, beverages, wines, ciders, ice creams and other produce. The organic beef is produced on their Inkpen farm near Hungerford, Berkshire and is guaranteed by the Soil Association. Rick Stein has featured the Swan Inn in his Food Heroes of Britain TV series and the family are members of the British Sausage Appreciation Society. The Swan Inn is also an accredited member of the Campaign for Real Food.
What is your most memorable childhood ‘food’ memory?
Blackberry picking at Shirley near Addisombe, Croydon in Surrey.
What’s your favourite food or ingredient ‘on your doorstep’?
It has to be sirloin steak from our own farm.
What is your favourite food secret?
Always hang meat to condition before butchering. With beef it should be a minimum of 21 days and it will make all the difference.
What food would you travel for (within the UK)?
Seafood at Rick Stein’s Seafood Restaurant in Padstow, Cornwall. To die for!
What is your favourite seasonal food?
English Asparagus. Some of the best can be found in Worcestershire.
What is your favourite local food shop?
My organic farm shop at the Swan Inn in Inkpen!
What is your favourite eating place?
Cygnet Restaurant at the Swan Inn. It’s seriously good.
What is your favourite UK pub?
The Swan Inn. Has won awards and been recognised as Pub of The Year so I have to mention it.
What is your favourite dish or recipe?
Apple and blackberry pie made with shortcrust pastry and accompanied by custard. I am also a big fan of local beef, leek and ale sausages, onion gravy and some traditional mashed potato.
Name an inspirational food or drink person? Why?
Hugh Fearnley-Whittingstall for the promotion of traditional recipes using ‘old fashioned’ cuts of meat including shin steak and brisket.