Writtle News

Writtle College's award winning meat on sale now for Christmas

November 2011

Image for press release
(NOTE: This is an archived press release.)

Following a successful ‘Turkey Debut’ in 2010, Writtle College is pleased to be able to offer again the famous award winning Kelly Bronze turkeys for sale this Christmas.

In addition this year Writtle College is also offering a selection of other meat products for the Christmas period. Included within the selection is the ‘Writtle Sausage’, which has just won a bronze medal in the national butchers’ competition. The sausages, along with Writtle College beef 6oz burgers, were entered into the competition by the College’s preferred butcher – C.Johnson & Son Ltd.

Working closely in conjunction with the College’s preferred butcher, Sturgeons Farm (Writtle College’s working farm) offer quality meat products; beef is matured and hung, lamb is grass-fed and succulent and pigs are kept to exceptional welfare standards – a selection of these meats products will be available to order for Christmas. To complement the Writtle College reared products, will be local game, English and continental cheeses and meat platters.

Writtle College has a long and illustrious 150 year history of teaching agriculture, which has been supported by the College’s working Sturgeons farm. Caroline Flanagan, Farm Director commented: “The farm produces cattle, sheep and pigs in a manner exemplary to our students and reflective of the highest welfare standards demanded by our industry. All of our meat products are farm assured and eligible to carry the ‘red tractor’ logo.”

In 2010, as part of numerous commercial changes at Sturgeons farm, the College entered into an agreement with Kelly Turkey Farms, registering as farmers and stockists of the traditional farm fresh free range turkey - KellyBronze. In 2011, for the 8th year running KellyBronze won ‘Best Christmas Traditional Product’ at the Quality British Turkey Awards’. KellyBronze turkeys are being raised at Sturgeons Farm, Cow Watering Lane, by traditional farming methods. The turkeys are freely roaming during the day, while at night they have shelter within a deep straw filled open sided barn with plenty of fresh air.

All pre-ordered meat will be boxed and available for collection from Sturgeons Farm on either the 23 or 24 December.

If you would like to order a turkey or any other meats from Writtle College this year, please e-mail for an order form meat@writtle.ac.uk or call 01245 424244 with your name and address and we will send an order form in the post.