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Now we are running two farms. We are breeding mostAnd I know what goes on it: I spread the organic compost. To me, the farms are really just an extension to the butcher shop, producing good wholesomeIt is a pleasure to work andown a business in such a great community with people that are not only my customers but alsoAThetHomTime of Oa fomy friends. The fact that youp are gsumndoingeof our cattle at our cool climate farm at Carcoar, in the CentralTablelands. We have coolerur Livesmers,long winters aappreciate good food makes our job a whole lot easier!Show. People say we work hard but it’s not really work when you love it. The shop is our passion; the farms are my love. How many people work in a job they love every day? We are so fortunate.We have won many awards. Many people within the trade have congratulated us onour shop and recognise itas one of Sydney’s best. Our biggest achievement has been having the pleasure of owning a business and getting to know such great people. Our customers are our friends, we love and respect them. Our customers – and our staff –are what make the business what it is today. Your support has been fantastic andquite overwhelming.We have no regrets and are so proud of our shop. We still love food. We always will.Where to from here? We are not moving to the farm but will still produce cattle and lambs and will focus more on that.If you ever see Kate and me out and about, please say hi, as we love talking to our "old" customers.You can follow our new life on Facebook: Borambil Farm. Thank you everyone for the last amazing 19 years. Thank you for the best time of our lives!!four-month spring. This allows amazingly well, lots of autumnBY ALLAN WALDON, EASTERN ROAD QUALITY MEATSod. Oursheeus to cut a lot of hay in spring to carry us through winter. Our original farm near Dunedoo in the Central West area is where we move our cattle when theyborn lambs, plenty of twins and growing fast. At Dunedoo we have had the best late summer and autumn rains for years. We have green food a101 Eastern Roadwww.facebook.com/Turramurra, NSWborambil.farmP. 9489 4345It has been almost 20 years. Really, the time has flown by!It has seemed to my fantastic customers to have happened quickly but in fact Luke has been wanting to buy the butcher shop for some time and I finally weakened. There was not one clear reason to sell but 20 little ones. It is the hardest, hardest decision that I have ever made.It has been extremely humbling to hear that we will be missed and that the community loves our business. About six years ago we took our only ever trip to Europe; we went to France on a food trip – as you do. It was on this trip that I decided that we, and all foodbusinesses in Australia (a country that produces the best food) really needed to lift the bar.“Your support has been fantastic and quite overwhelming"We arrived home with a new enthusiasm to take our shop to another level. We decided to add an extra professional edge to our whole approach to food, staff, service and being a trained craftsman. The following year we won "Best Overall Business" on the North Shore, in the Better Business Awards.We absolutely love our business, our customers and our staff. Every day has beena joy. There were a few testing moments at Christmas getting the turkeys just right, but I really have loved every minute. Our life is the fortunate life. We love the shop – it’s not a job, it’s a passion. We sell food, we sell great food. We grow food; it’s great food. We live it andwe love it. Our own Lamb from the farm has won two years in a row at Sydney’s Fine Food RAS56 LIVING LOCAL SPRING 2016“Dream, Inspire, Grow”www.livinglocalguide.com.au