Milford Food Week & Lambing Live
Our Lambing Live event was an enormous success and thank you to everyone who came along and supported us. We raised an amazing £1500 for the Piam Brown Ward; and although it was a shame we didn’t have a live birth, lots of people took full advantage of the opportunities to have a cuddle of the lambs. We ran a competition on Facebook for visitors photos and our favourite was by Vera Musk who wins a £25 Lisa’s Larder voucher.
Huge congratulations to David Long and his volunteers who put on a fantastic programme of events to celebrate what a great foodie place Milford has become. We were delighted to be part of it and very flattered that so many of you turned out to see our demo with Claire from Spice N Easy when we recreated the James Martin inspired Indian Spiced Lamb recipe. The spice kits have proved to be very popular and we have made sure we have plenty back in stock.
Update from the Larder
We have had a very busy Easter weekend and we sold out of lamb completely, it was so nice that customers wanted Keyhaven Lamb on their Easter table and we have had some lovely feedback. So now we are busy restocking and turning our attention to the summer months. To clear the decks Keith has put together a fantastic offer for our newsletter subscribers. We are pleased to offer a frozen Spring Saver box which includes a large varied selection worth over £100 We only have 7 available so please use the link below to avoid disappointment. They will be ready for collection during shop opening times this Friday/Saturday
Contents will vary but will include:
- Several Joints (Lamb, Beef or Pork)
- Large Chicken
- Diced Mutton
- Rump Steaks
- Lamb Mince
- Beef Mince
- Selection of Sausages
- Large Selection of Game
- Several Surprises!
We are next open on:
Friday 22nd April 9.30am – 5pm & Saturday 23rd April 9.30am – 1pm
Hope to see you all at the weekend.
Lisa & The Team
We rely on our customers to spread the word so please forward this email to
your friends, don’t forget you can also like us on Facebook and follow us on Twitter.