*Meets the Humane Farm Animal Care program standards, which includes nutrious diet without antibiotics or hormones, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviours.

Food


Chef's Corner

Chef Corner - Executive Chef Rob Townsend
Ayrshire Farm, Upperville, Virginia

Rob Townsend is a busy man. As Executive Chef for Ayrshire Farm in Upperville, Virginia he and sous chefs Missy Chaffins purchase, plan and prepare food for Ayrshire’s three retail food establishments: Hunters Head Tavern; The Home Farm Store; and Ayrshire’s expansive catering business.

Ayrshire Farm, is a fully-certified Organic, Certified Humane® and USDA-Inspected farm, raising Heritage Breed livestock. Ayrshire raises a variety of rare livestock breeds, including Scotch Highland, along with several breeds of free-ranging chickens, turkeys and ducks.


Ayrshire’s Hunters Head Tavern is an old English style pub serving lunch, dinner and afternoon tea. The restaurant is located in the historic Carr house in Upperville, VA a building which dates back to 1750.  Menu offerings include sandwiches, soups, salads, fish and chips, fried chicken, grilled steaks, pork chops and fish, as well as several vegetarian offerings and desserts.

The Home Farm Store located in Middleburg, Virigina is a gourmet butcher shop and market offering certified USDA organic, Certified Humane Raised and Handled®, pasture raised meat and poultry. The store carries Ayrshire’s famous heritage breed meats and heirloom produce which comes from Ayrshire and other local farms.  Also available are a large selection of groceries including dairy items, wine, prepared foods, and gift baskets.

Visitors to Hunters Head Tavern are treated to a journey back in time.  At the time of its last purchase in 1997, the upper-story addition to the original cabin was falling into the first floor because the original, one-story cabin’s ceiling couldn’t support the second floor, added sometime in the early 1800’s. Determined to keep the original character and historical significance of the building, Ayrshire worked closely with local builders and architects.  According to one builder who worked on the restoration, “I’ve been in this business for thirty-five years and I have no idea why it’s still standing.” The house had settled so much that most of the windows were inoperable and the doors unable to close.

The original Carr house well is visible in the basement. The only change to the house has been the addition of the small kitchen at the back of the original building. It is rumored that the heavy gate into the walled garden is from the old Upperville jail.

The house is reputed to be home to several ghosts, one, a middle-aged colonial-era man dressed in brown. He seems to be a happy spirit, possibly because the old Carr House, after almost 100 years as a tenant house, antique shop, and office, is now once again serving food and drink to local visitors.


Interview with Rob Townsend, Executive Chef
Ayrshire Farm, Upperville, Virginia

How does one man juggle food purchase and preparation, a restaurant, an organic market and a thriving catering business? “I work all the time,” said Rob, but its work that he truly loves.

Rob especially enjoys cooking with Ayrshire airloom, Certified Humane® meats. “You can taste the difference. Heritage breed animals taste what they are supposed to taste like, smell wonderful when cooking, and are much different than standard quality meats and poultry that you would find at a conventional supermarket,” Rob says. “We dry age our beef up to six weeks so it’s very dense and very tasty, some of the best meat available in the country,” he added.

Besides managing the retail business and developing fresh and innovative recipes, every few months, Rob arranges and prepares tasting for local foodies as well as Chefs in the DC area. Guests are invited to sample Ayrshire’s fine variety of meats, turkey, beef and pork and other seasonal items. Each tasting ends with rave reviews.

Rob and Ayrshire Farm are very interested in sustainable farming and ranching practices.  He feels, even in today’s challenging economy, it’s easy for the everyday consumer to participate in activities that help sustain the environment. “If everyone does their part to support the local and sustainable movement, a lot of progress can be made. One can do as much or as little as they want. Start by buying local, organic milk at your supermarket for example. Visit your farmers market and support local growers,” he said. “Do something, every little bit counts.”

Rob embraces his work and the farming way of life at Ayrshire. “Every morning I come to work and drive thru the gates of the farm and watch veal calves in the yard happily playing, carrying on their natural behaviors, grazing. It’s a natural, holistic way to raise animals for food, and results in a better life for the livestock and better quality food for the consumer.”

Ayrshire is successful in bringing livestock and crop production to both self-sufficiency and profitability and achieving these goals using humane, organic, sustainable farming methods. We are pleased that Ayrshire is part of the Humane Farm Animal Care family.

Recipe:  Kettle-braised  Ayrshire Farm Veal with Sweet Potatoes
by Chef Rob Townsend
Serves 8-10

Ingredients

5 lb Veal Shoulder, Humanely-raised
2 c chopped onions
1 c chopped carrots
1c chopped celery
3 c 1-1/2 cubes sweet potato
4 qt Organic Beef Stock
1 c Red Wine
1 bunch fresh thyme
3 cloves fresh garlic
Salt & Pepper
Olive oil for braising

Directions

Pat meat dry, sprinkle 2 t.of salt & 1/4 t. pepper on meat Heat 3 T. of olive oil to roasting pan Brown meat on all sides, remove and set aside.

Add more olive oil if necessary and brown carrots, onions and celery all together until lightly caramelized.

Halfway through add garlic and finish caramelization.

Deglaze pan with red wine.

Add the stock and thyme (whole), mix and return meat to the pan, bring to a simmer. Be sure meat is covered with liquid, add more stock and/or wine if necessary.

Cover with parchment paper or lid and simmer on the stovetop about 1 -1/2 hours adding the sweet potato in the last half hour of cooked.

Meat is done when it pulls apart easily and sweet potatoes are very tender.

Salt & Pepper to taste.  Serve with crusty bread and a salad.

Notes: Can be made ahead, be sure meat is submerged in braising liquid to maintain moistness while storing in the refrigerator. Use a 5 Qt Cast Iron kettle for best results.

About Upperville

Upperville, Virginia is a small, historic town located in the beautiful Virginia piedmont country about 50 miles from downtown of Washington, D.C. Upperville is designated is a Historic District and a Virginia Historic Landmark.

The Virginia Piedmont country is known for its rolling hills, thoroughbred horse farms and several American Civil War battles. The Battle of Upperville took place on June 21, 2863 and was part of the Gettysburng Campaign.

Upperville even has its own poem, authored by John Updike. An excerpt follows:

UPON LEARNING THAT A TOWN EXISTS IN VIRGINIA CALLED UPPERVILLE

In Upperville, the upper crust
say "Bottoms Up!" from dawn to dusk
and "Ups-a-daisy, dear!" at will
I want to live in Upperville.
By John Updike (1961)

Hunters Head Tavern

540.592.9020
9048 John Mosby Hwy
Upperville, VA

Ayrshire Farm

 

 


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