The Commoner’s Larder

With our New Year pledges in full swing and after a successful Small Business Saturday in December, we are delighted to introduce our ‘Shop Small Saturday’ series. A monthly platform to highlight the quality and authenticity of local, independent businesses within the New Forest and neighbouring areas.

We are so honoured to be surrounded by such honest talent and traditional skill-sets; from Chocolatiers to DJs, Commoners to Distillers, Bakers to Botanicals, it is only right we use our position within the community to promote the very best of the New Forest. So, as part of our ongoing efforts to harness our relationships with New Forest Marque members and local businesses, we will be spotlighting one business a month, exploring what makes them truly unique, so you too can explore the wide and rich artisans of the New Forest.

We are kicking things off with The Commoner’s Larder. A traditional, fourth and fifth-generation, family-run, Manorial-Commoning-Farm, owned by Andrew and Sarah Parry-Norton. Their naturally farmed stock, including Ruby Red Cattle, Pannage Pigs, Horses, Chickens and Sheep, are raised using century-old, generational traditions, ensuring the finest quality meat is supplied throughout the forest.

Last month we were welcomed to The Commoner’s Larder to explore their farming methods and to find out how seasonality, natural farming and generational knowledge affect their day-to-day. As we approached the front door of their farm cottage, we were greeted by three free-roaming pannage pigs; the farm their home as much as Andrew and Sarah’s. The warmth of the fire beat on us as we entered the cottage, Andrew so kind to offer us tea as Sarah appeared from upstairs. Their son William lay snuggled into the sofa watching fellow farmer Jeremy Clarkson’s Grand Tour. A true humbled welcoming before we were offered a walk through the commons.

As we set off, Andrew shared the many practices and traditions which continue to inform the farm’s operation; highlighting historic references, anecdotal tales and most intriguingly the five rights of Manorial Commoners. The first being the release of free-roaming pigs into the forest during pannage season (autumn). Their job being to eat the fallen acorns, beech mast and chestnuts, which are hazardous to the New Forest Ponies. As pannage season concludes, the pig’s distinguishable and highly seasonal diet results in far nuttier, darker and leaner tasting pork than that bought in national supermarkets.

As more become aware of the impact of seasonality on the environment and quality of food supply, demand for authentic, natural farming continues to increase. Andrew and Sarah have responded to this growth by returning much of their operation back to the traditions of their ancestors, whilst remaining aware of the need for commercialism and flexibility. The introduction of their home delivery service, including BBQ and Sunday Roast boxes, ensures greater accessibility to those wishing to purchase from local business, but may be unsure where to start.

Our visit to their farm was not only extremely exciting (as we can all appreciate the child-like anticipation a farm visit inspires) but also highly educational. Along with their produce being of the finest quality, it is also their visible passion for the forest and ongoing commitments to the local community which rightfully earn them New Forest Marque accreditation.

• Explore their farm