A new study published today, 16 February 2016, in the British Journal of Nutrition shows organic meat and milk contain around 50% more beneficial omega-3 fatty acids than non-organic. It also revealed that organic meat had slightly lower concentrations of two saturated fats linked to heart disease. The study is the largest systematic review of its kind and led by Newcastle University and an international team of experts.

The difference in Omega 3 is because organic animals eat a more natural grass-based diet. Omega 3 is an essential fatty acid - the body cannot make it from scratch but must get it from food – and it has been widely reported that it helps to prevent heart disease and stroke.

At Eastbrook Farm in Wiltshire, a leading organic farm and home of the Helen Browning’s Organic pork brand, there is a strong focus on efficient production from grassland, achieving excellent results. There are around 750 acres of leys, a combination of grasses including red and white clovers and herbs, with the 2,000 pig herd enjoying a varied diet of forage and organic cereals.

“Just as with humans, the varied diet of our pigs is reflected in their high levels of well-being and good health,” says Tim Finney, Managing Director of Helen Browning’s Organic. “Our livestock have access to 50 or 60 different grasses at various times of the year. The pigs love it. The new study confirms what we have always intuitively known, that how we farm affects the quality of the food we eat.”

Clover is used in organic farming to fix nitrogen so that crops and grass grow, instead of using chemical fertilisers, and this research has found that clover also increases the Omega 3 concentrations in meat and milk. Under organic standards, organic cows must eat a 60% fresh grass based diet or hay/silage (conserved grass). Helen Browning’s beef livestock enjoy a 90% forage diet.

The new study follows research from Newcastle University published in the British Journal of Nutrition in 2014 which found organic crops are of a much higher nutritional quality than their non-organic counterparts.

Organic animals enjoy the highest welfare standards of any farmed animals. Over the past 30 years Helen Browning and her team has researched and refined the very best combinations of pig breeds and organic farming methods to deliver pork that is well marbled with fat and full of flavour. The range of Helen Browning’s Organic pork products is available in multiple and independent retailers.

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Note to editors

Samples, interviews, images available on request.

For details of forthcoming events visit www.helenbrowningsorganic.co.uk or follow on Facebook and Twitter: @helenbroorganic / www.facebook.com/helenbrowningsorganic  

Background – Helen Browning’s Organic
www.helenbrowningsorganic.co.uk

Helen Browning OBE, a pioneer of the organic farming industry, has been farming organically on the Wiltshire Downs for almost 30 years. There are over 2,000 pigs living at Eastbrook Farm, and the breeding herd are pure British Saddlebacks. Full Soil Association accreditation along the complete supply chain guarantees that the customer receives an authentic organic product which tastes great and supports British Farmers.

“Higher PUFA and omega-3 PUFA, CLA, a-tocopherol and iron, but lower iodine and selenium concentrations in organic bovine milk: A systematic literature review and meta- and redundancy analysis”. Carlo Leifert et al.  British Journal of Nutrition

“Composition differences between organic and conventional meat; a systematic literature review and meta-analysis”. Carlo Leifert et al. British Journal of Nutrition

Background information about the importance of omega-3 fatty acids and iodine in our diet can be found here - WHO fatty acid guidelines

Research from Newcastle University published in the British Journal of Nutrition in 2014 found organic crops are of a much higher nutritional quality than their non-organic counterparts. The peer reviewed research, a 'meta-analysis' of 343 previous studies found significant differences between organic and non-organic farming. The research, presented strong evidence that switching to food produced using organic standards can lead to increased intake of nutritionally desirable antioxidants, without increased calories, as well as a reduced intake of potentially harmful cadmium and pesticides. More here.

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
This email address is being protected from spambots. You need JavaScript enabled to view it.

British Sausage Awards

Organic Hot Dogs

An organic hot dog has won Best Innovative Sausage in the British Sausage Week Awards, beating stiff competition from 500 butchers and retailers across the country. Wiltshire food and farming business Helen Browning’s Organic was presented with the gong by rugby legend Phil Vickery today at London’s prestigious Butchers Hall.

Helen Browning’s Organic Hot Dogs, available online and at Helen’s Michelin-recommended pub, are 97% pork, gluten-free and produced from pigs that range freely on Helen’s and several other family farms. Organic farming pioneer Helen Browning has reinvented the hot dog. They are meaty with a slightly smoked, full flavour, and completely different from any other hot dog on the market.

“These frankfurter style sausages are in a class of their own,” says Elliott Neep, regular customer at Helen’s pub The Royal Oak. “Forget everything you ever thought you knew about hot dogs – these are bursting with flavour,” he says. The Hot Dogs cook in a mere four minutes and are just as at home in a warming casserole as they are as a quick fix supper with beans. They are more in tune with the artisan European hot dog rather than the British mass produced product that has evolved.

Versatile and great value, sausages are the perfect option for the whole family to enjoy. British Sausage Week celebrates the great variety and quality of British sausages. There are over 470 varieties of sausage in Britain, and whether you have them for breakfast, lunch or dinner, as a basic treat or a gourmet meal, the popularity of sausages has never been stronger.

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Note to editors

Samples, interviews, images available on request.

For details of forthcoming events visit www.helenbrowningsorganic.co.uk or follow on Facebook and Twitter: @helenbroorganic / www.facebook.com/helenbrowningsorganic 

Helen Browning’s Organic: Hot Dogs, 250 gms, 6 Sausages, £3.75 Available www.ocado.com & www.abelandcole.co.uk

Also served at Helen Browning’s Michelin-recommended pub and restaurant, The Royal Oak, which nestles in the middle of Helen’s organic farm in the quintessentially English village of Bishopstone, near Swindon. The Hot Dogs also won Gold in The Soil Association 2013 Food Awards.

Helen Browning’s Organic bacon and sausages are available online at Ocado and in Sainsbury’s stores; and fresh pork is available online from Riverford Organics – www.riverford.co.uk.

British Sausage Week, 3 - 9 November 2014, is organised by BPEX, representing the British pork industry.

 

Background – Helen Browning’s Organic
www.helenbrowningsorganic.co.uk

Helen has been farming organically on the Wiltshire Downs for almost 30 years. She keeps 200 rare breed Saddleback sows and visitors are welcome to walk the farm at anytime.

Product availability:

Helen Browning’s Organic: Hot Dogs, 250 gms, 6 Sausages, £3.75 Available www.ocado.com & www.abelandcole.co.uk

Helen Browning’s Organic range of sausages and bacon available from Ocado, Sainsbury’s; and now Abel & Cole.

Helen Browning’s pork products available from Riverford Organics at www.riverford.co.uk.

Helen Browning’s Organic: Speedy Sausages, 200gms, 12 sausages; £3.29 Available www.ocado.com& Sainsbury’s

Helen Browning’s Organic: Streaky bacon, 184 gms; £3.29; Back bacon 184gms £4 Available www.ocado.com

Smoked back bacon 184gms £3.99 available Sainsbury’s

Helen Browning’s Organic: Pork Meatballs 12 x 25gms; £3.25 Available www.ocado.com

Fresh pork range available at www.riverford.co.uk

More recipes on request. All Christmas recipes featured here will be on www.helenbrowningorganics.co.uk by November (or sooner if you require).

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
This email address is being protected from spambots. You need JavaScript enabled to view it.

Organic September -
Small Changes, Big Difference

This week The Soil Association, the UK’s leading charity campaigning for healthy and humane food that tastes really good, launches its 2014 national Organic September campaign – the UK’s biggest celebration of all things organic, which takes place in a year which saw the organic market return to growth [1] and scientific evidence showed nutritional differences in organic vegetables, fruit and cereals [2].

Local farmer and pork producer, Helen Browning’s Organic, is going into Organic September with a bang. Its annual Pigstock mini music, farm and beer festival (Saturday, August 30) kicks off the celebrations, followed throughout the month with special offers on its range of organic free range pork products, and culminating in the launch of its smoked bacon into Sainsbury’s at the end of the month.

The theme of Organic September is Small Changes, Big Difference. Consumers are encouraged to make one small change to their shopping habits in order to make a big difference to sustainable food, animal welfare and the environment.

Helen Browning, Soil Association chief executive, farmer and producer said: “If everyone makes a small change like switching to organic milk or choosing an organic moisturiser we can make big strides towards a healthier world. By choosing organic, you help protect wildlife and make sure we have more bees and pollinators to support biodiversity [4]. It might not seem like these simple changes could make that much difference – but together, everyone’s small changes can add up to a really big difference for a kinder, green and better food and farming system. And food that often tastes better, say my customers! ”

Research from Oxford University has shown that organic farms support on average a third more species than non-organic farms. This can be witnessed first hand at Helen Browning’s open farm near Swindon where visitors can walk anytime. The distinctive orange pig on her pork packaging found online and in Sainsbury’s depicts her native breed pigs, the British Saddleback, which can be seen in their family groups on the farm. In the end, it is all about simple good food and the farm is where it starts.

Pigstock takes place at Helen’s Michelin recommended pub The Royal Oak which is set in the middle of the farm amid some of the best countryside in England. The festivities will include tours of the farm, wildlife hides and beehives; superb BBQ food and real ale, washed down to the sounds of six local live bands. Camping available, of a primitive sort!

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Note to editors

Recipes, samples, high-res images available on request.

Background – Helen Browning’s Organic

www.helenbrowningorganics.co.uk

Helen Browning has been farming organically at Eastbrook Farm in Wiltshire since 1986, and her fresh pork and convenience pork products – sausages, bacon, meatballs, hot dogs –are available online and in Sainsbury’s. Helen’s pub The Royal Oak, in the middle of the farm, is Michelin recommended.

For more information about Small Changes, Big Difference visit: www.soilassociation.org/smallchanges

[1] Source: Soil Association Organic Market Report 2014: www.soilassociation.org/organicmarket

[2] Source: “Higher antioxidant concentrations and less cadmium and pesticide residues in organically-grown crops: a systematic literature review and meta-analyses.” Baranski, M. et al. British Journal of Nutrition, July 15th 2014: www.soilassociation.org/organicisdifferent

[3] In September 2013 monthly organic food sales increased by 9%, according to data from Nielsen.[4] Research from Oxford University has shown that organic farms support on average a third more species than non-organic farms: http://www.soilassociation.org/whatisorganic/organicfarming/biodiversity

Key events during Organic September include:

  • Pigstock at Helen Browning’s farm and pub: Saturday 30 August
  • A week of all things organic health and beauty Organic Beauty Week: 8-14 September
  • A briefing for trade on latest market data and trends: London, 23 September
  • Organic Fashion & Textiles Week: 12-16 September, to coincide with London Fashion Week.
  • Throughout September members of the public will be asked to vote for their favourite organic products in the 2014 Organic Awards. www.soilassociation.org.uk/organicawards.

Organic September is organised by the Soil Association, which was founded in 1946 by farmers, scientists, doctors and nutritionists to promote the connection between the health of the soil, food, animals, people and the environment. Today, it is the UK's leading membership charity campaigning for healthy, humane and sustainable food, farming and land use. www.soilassociation.org

Follow on Twitter @helenbroorganic and ‘like’ on Facebook: www.facebook.com/helenbrowningsorganic www.helenbrowningsorganic.co.uk

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
This email address is being protected from spambots. You need JavaScript enabled to view it.

Quick and easy ideas for the main meal and get-togethers

Pigs in blankets

‘Tis the season for the simple sausage to shine. Easy and quick to cook, chipolatas are not only the essential accompaniment to Christmas dinner, but with a little imagination they can make an impressive table centrepiece and amazing party appetisers.

Christmas is not a time for compromise. Helen Browning’s organic Speedy Sausages are a chipolata-style sausage that are 96% organic pork and sourced from Helen’s own farm in Wiltshire and like-minded farmers. If you are one of the one in 100 people who have a gluten intolerance, the added bonus is that they are gluten-free. They have a spicy kick so no need to add herbs, and they make tasty Pigs in Blankets. Cook them before or add them to the turkey or roast potatoes for the last 25 minutes of cooking time.

Pigs in Bacon

Wrap the Speedy Sausages in Helen Browning’s Organic streaky bacon, and pop in the oven for perfect Pigs in Bacon. The flavoursome bacon is excellent for laying across the turkey to prevent it drying out.

Party Time

“My best tip for Christmas is keep it simple, but choose the best ingredients,” says Paul Winch, Helen Browning’s chef at her Michelin-recommended pub The Royal Oak.

Sausage wreath

Taking a mere four minutes to cook Speedy Sausages are an ideal standby for impromptu Christmas get-togethers or as Christmas morning appetisers. If you simply want something hot to hand around, there is nothing easier, and they are hard to resist. Alternatively, they can become the star of the show. Try mixing it up - Helen’s organic Hot Dogs are also a party favourite.

This easy to make sausage wreath will jazz up your party table and the children will love helping you. All you need is two sheets of ready rolled frozen puff pastry, 20 Speedy Sausages, 1 egg, a little milk, one red pepper and hey presto. See www.helenbrowningorganics.co.uk for recipe.

“If you are looking for more party ideas, you can never go wrong with bacon,” says chef Paul, “there are so many ways to enjoy it.” Scallops wrapped in bacon – so simple, but wait for the taste; bacon bowls filled with salad leaves and tomatoes – and you get to eat the bowl saving on the washing up; bacon wrapped figs; Bacon popcorn with burnt sugar and sea salt. The list is endless. The best part is the flavour; Helen’s bacon is dry cured by hand and left to infuse for 10 days.

If you are still seeking inspiration, try warming up the Christmas party with Helen Browning’s Organic Meatballs. They are unseasoned so that you can unleash your creative side – ideal for dipping in a cranberry or sweet chilli sauce.

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Note to editors

Samples, interviews, images available on request.

For details of forthcoming events visit www.helenbrowningsorganic.co.uk or follow on Facebook and Twitter: @helenbroorganic / www.facebook.com/helenbrowningsorganic 

Background – Helen Browning’s Organic

www.helenbrowningsorganic.co.uk

Helen Browning’s Organic range of sausages and bacon available from Ocado, Sainsbury’s; and now Abel & Cole.

Helen Browning’s pork products available from Riverford Organics at www.riverford.co.uk.

Helen Browning’s Organic: Hot Dogs, 250 gms £3.75 Available www.ocado.com & www.abelandcole.co.uk

Helen Browning’s Organic: Speedy Sausages, 200gms, 12 sausages; £3.29 Available www.ocado.com & Sainsbury’s

Helen Browning’s Organic: Streaky bacon, 184 gms; £3.29; Back bacon 184gms £4 Available www.ocado.com

Smoked back bacon 184gms £3.99 available Sainsbury’s

Helen Browning’s Organic: Pork Meatballs 12 x 25gms; £3.25 Available www.ocado.com

Fresh pork range available at www.riverford.co.uk

More recipes on request. All Christmas recipes featured here will be on www.helenbrowningorganics.co.uk by November (or sooner if you require).

Christmas Sausage Wreath

Ingredients:

  • 2 sheets, ready rolled frozen puff pastry;
  • 20 Helen Browning’s Organic Speedy Sausages;
  • 1 egg, lightly beaten;
  • 3 tbsp milk;
  • 1 red pepper

Method:

Step1. Preheat oven to 200°C or 180°C fan ovens. Line a baking tray with baking paper and set aside. Using a sharp knife, slice each puff pastry sheet into 16 squares.

Step 2. Wrap a square of pastry around each Speedy Sausage and join pastry together with a drop of water. Arrange on the baking tray in a circle.

Step 3. Mix together egg and milk and brush pastry all over with egg and milk mixture. Bake for 20 minutes.

Step 4. Meanwhile, slice the pepper at the top and bottom. Remove all seeds and slice to create a bow. Slide your Christmas wreath onto a serving platter and place the bow at the bottom of the wreath.

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
This email address is being protected from spambots. You need JavaScript enabled to view it.

Three little piggies at Helen Browning's Organic Eastbrook Farm

Last week (15 May) two pioneers of organic farming shared their experiences over supper with customers at The Royal Oak pub in Bishopstone, Swindon. Local organic meat producer, Helen Browning, shared the stage with Guy Watson, founder of organic box scheme Riverford. With over 50 years of organic farming experience between them the audience was in for a treat.

Helen Browning and Guy Watson of Riverford

Helen Browning’s Organic supplies fresh organic pork to online retailer, Riverford, whose underlying principles are based on supporting local farmers and keeping a close link between grower and consumer. Hence, the meeting of minds in Swindon last week. On the menu was belly of pork and an abundance of vibrant Riverford vegetables.

“With Riverford we have found a business that works in a similar way to us,” says Helen Browning. Both businesses started out in a small way driven by a desire to make simple good food more widely available. The Riverford box scheme began when Guy Watson started delivering vegetables locally to 30 friends in Devon. It now delivers around 47,000 boxes a week to homes around the UK from its regional farms. Helen Browning’s Organic began selling from the farm gate and now supplies Sainsbury’s, Ocado, Abel & Cole and Riverford with its range of pork products.

Family of pigs at Helen Browning's Organic Eastbrook Farm

In her address last week, Helen said, “Growing up on the farm was idyllic but during the mid-eighties farming went through its worst period ever. Hedges were ripped out and wildlife disappeared. This was tough to witness. Added to this, when I was at university I was introduced to intensive livestock farming for the first time. It was a shock that proved to be life changing and fuelled my desire to find another way.

“Animal welfare standards were poor in the eighties,” continued Helen. “Thankfully things have changed and I think the birth of organic farming has helped to improve farming generally. For us animals take centre stage so that people can eat meat with a clear conscience.”

Organic Belly of Pork at Helen Browning at The Royal Oak pub

One of the questions raised at the supper was ‘If you could change one pre-conception about organic food what would it be?’ Guy Watson came back with a wry smile, “that we’re all hippies…I am not a hippie.” Helen said, “that organic is just for posh people. Everyone should be able to enjoy it. It is not exclusive.”

Helen Browning’s organic meat and Riverford’s veg provide lots of inspiration for summer suppers and barbecues. Check out the latest offers on www.helenbrowningsorganic.co.uk and www.riverford.co.uk and if you are looking for something fun to do this holiday weekend visit The Queen’s Pig Racing Handicap which will run from The Royal Oak on Sunday, 25th May. Money from sponsorship will go to local charities, the Swindon Deaf Children’s group and the Injured Jockeys’ Fund.

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Note to editors

Samples, images, interviews available on request.

Background – Helen Browning’s Organic

www.helenbrowningorganics.co.uk

Helen Browning has been farming organically at Eastbrook Farm in Wiltshire since 1986, and her branded bacon and sausages are sold in the supermarkets. She is also Chief Executive of The Soil Association, the national leading organic standards and campaigning organisation.

The Good Food Guide 2013

Helen’s pub, The Royal Oak, in the middle of the farm, is listed by Michelin in their top 500 food pubs 2009-2013, and won a Michelin Bib Gourmand in 2012\13; Good Food Guide 2009-13 – and Helen’s burgers were listed in the Top 5 of UK’s best burgers; Good Pub Guide 2012; Alastair Sawday's Special Places 2009-2012; in 2011 it was awarded Three Star Sustainability Champion status, one of only four such establishments in the country, by the Sustainable Restaurant Association. Sirloin beef and Hot Dogs won Gold in the Soil Association Organic Food Awards 2013; Gold Award winner, Soil Association’s Food For Life scheme.

Follow on Twitter @helenbroorganic and ‘like’ on Facebook: www.facebook.com/helenbrowningsorganic www.helenbrowningsorganic.co.uk

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
This email address is being protected from spambots. You need JavaScript enabled to view it.