Barfoots

The passing of the 2018 seasons at our Sefter Farm site. There was a lot of lovely blue sky last year and the leaves hung on into early November.

Just in time for Christmas we had our new signage put up in our Sefter Farm offices thanks to The Sign Shop. A hatful of useful facts to enjoy.

We need a lot of energy to power our business and we produce it all ourselves. Everything we do is fuelled by green energy.
We are self-sufficient, thanks to our investment in sustainable waste management. Anaerobic digestion is at the heart of this commitment.
In fact, we produce much more energy than we need for our factories and fields. We are a net exporter, selling our surplus back to National Grid.

Give yourself some time this weekend before it all goes mad (unless it is mad already) and make this rump steak with Asian greens.

Heading into Christmas something warming seems right. Enjoy these corn cobs rubbed in a little butter and dusted with smoky paprika and melted cheese with a spicy salsa.

It's been a busy year and the challenges the weather has thrown our way (and at all farmers) in the UK and further afield has kept us on our toes. Here's a selection of the products we've put on people's plates in 2018 - Sweet potato wedges and fries, butternut squash noodles, cubes and squaffles, courgetti, sweetcorn of course, asparagus and Tenderstem broccoli.

Our Senegal farming business has over 3,000 employees supporting around 30,000 people in the wider community.

That's lunch sorted on a chilly day. Sweet potato topped with ricotta, celery and radish
A simple midweek meal, a baked sweet potato provides a source of slow release energy. Topped with light and creamy ricotta, crunchy veg and seeds, this is a deliciously healthy and satisfying meal.
Serves: 1... Preparation time: 5 minutes Cooking time: 30 minutes
You’ll need:
1 sweet potato drizzle of olive oil 1 tbsp ricotta 1 stick celery, sliced 3 radishes, sliced 2 small tomatoes, quartered 1 tbsp pumpkin and sunflower seeds What to do:
Heat the oven to 200C/180C fan. Scrub the potato well and wipe a little oil over the surface. Cook in the oven for 30-40 minutes (depending on the size of the potato), until soft all the way through.
Once cooked, take the potato out of the oven and set aside to cool a little. While the potato is cooling season the ricotta and slice the vegetables.
Toast the seeds in a dry frying pan until they start to pop.
When the potato is cool enough to handle, make a deep slit lengthways and prise open. Season inside the potato and carefully mash the potato flesh. Dollop the ricotta on top then top with the vegetables, season again and scatter with seeds.
Per serving: Calories 358 | Sugar 16.5g | Fat 12.8g | Saturates 2.7g | Salt 0.32g
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Simple. Cashews.Sweetcorn. Coriander. Chipotle. This looks lovely.

Barfoots UK partnership leads sustainability initiative in the Peruvian desert
Barfoots UK, the Royal Botanic Gardens, Kew, with support of Sainsbury’s plc have completed a major three year project in the Ica region of Peru to restore habitat and conserve the fragile and ancient desert ecosystem and agrobiodiversity.
Working with the Peruvian Government and large local farms the project shows that export agriculture can lead in sustainability initiatives. Our climate is cha...
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Corn Chaat - Sounds like a Twitter group. This really does look easy and tasty to make. Have a go.

As it's now October a warming, hearty, smoky chowder seems the right thing to be enjoying. From delicious magazine's recent sweetcorn celebration here's theirs and its vegan to boot!

The lovely people at delicious. magazine are celebrating sweetcorn as we near the end of the UK season. They have, as always, some lovely serving ideas for you to enjoy while the sun is still shining.

In case there was any doubt sweetcorn is definitely on the menu and it's getting a lot of Instagram love too.

Barfoots commits to United Nations Sustainable Development Goal 12.3
We have signed up to ambitious food waste reduction targets under the Courtauld’s 2025 programme and the United Nations Sustainable Development Goal 12.3 (SDG12.3).
Barfoots has committed to milestones set down in the ground-breaking food waste reduction roadmap developed by IGD and WRAP. We are joining the UK’s largest retailers as well as other food producers, manufacturers, hospitality and food service co...
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So that was summer 2018. Autumn really does feel like it's started, so warm and nourishing is the order of the day. Butternut squash with radish, almonds and greek yoghurt.
2 tbsp Olive oil 2 tbsp Butter 1 Onion chopped... 3 Cloves garlic sliced 1 tbsp Cumin seeds 1 tbsp Fennel seeds 1 tsp Black onion seeds 400 g Basmati rice 400 g Butternut squash diced 800 ml Hot chicken stock Salt and pepper 100 ml Greek yogurt 100 g Radishes sliced 100 g Roasted almonds crushed Small bunch mint roughly chopped Small bunch coriander roughly chopped 1 Chilli chopped
Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.
Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.
Add the butternut squash and stock, bring to the boil and turn down the heat to a gentle simmer.
Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.
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Engineering Team Leader
A fantastic opportunity for an experienced Engineering Team Leader to join our busy, multi-site engineering department. Click the link below for more information - https://www.barfoots.com/our-people/vacan cies/
To enable us to continue meeting high industry demands and in order to deliver the highest levels of quality and customer service, we are keen to hear from suitably skilled and experienced engineering professionals who may be interested in joining our team.

We use our sweetcorn husks to power our offices and processing and we've been carbon neutral since 2010. We could one day be wearing the husks too.

Love their Grown with Love range in Ocado. Really fresh and the quality and taste is always fantastic.

Need to teach there tractor drivers how to drive in a safe manner doing top speed down a country road with massive trailers and round blind bends! Already complained 3 times!! Sort it out!! ��

Mala organización y me quedo por aquí ���

Mala organización en cargas y descargas de camiones de 7 y 8 horas para dicha operación. ( personal de oficinas desagradable con los conductores)

Love their Grown with Love range in Ocado. Really fresh and the quality and taste is always fantastic.

Need to teach there tractor drivers how to drive in a safe manner doing top speed down a country road with massive trailers and round blind bends! Already complained 3 times!! Sort it out!! ��

Mala organización y me quedo por aquí ���

Mala organización en cargas y descargas de camiones de 7 y 8 horas para dicha operación. ( personal de oficinas desagradable con los conductores)