Family has the recipe for success

4:26pm Thursday 7th August 2008

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A 17th century barn conversion sitting neatly beneath the lofty Black Mountain ridge, Cat’s Back, at Craswall, has all the characteristics to provide the right setting for a farm restaurant.

Philip and Pauline Goodwin, of White Haywood Farm, restored the disused barn and, while Philip rears his traditional free range beef and sheep on 160 acres, Pauline’s home baking attracts visitors to Black Mountain Farm Restaurant.

The restaurant is run by family with the couple’s daughters, Rebecca and Abigail, working as waitresses and in-laws providing some of the vegetables and offering a little help in the kitchen.

The menu has a long list of traditional food like beef and onion pies and pork cooked with local cider and also includes vegetarian options.

“Our animals have been allowed to graze extensively on lush grass, mountain spring water and fresh air and we’ve even had vegetarians try the meat because of the way we keep them.

“Some vegetarians don’t eat meat on principle but when they see how we care for our animals in the traditional way, they often ask to try the meat,” said Philip.

“Cat’s Back is one of six ridges on the Black Mountain ridge.

“It’s also full of wildlife and we are part of the Countryside Stewardship scheme so we work to protect and improve wildlife habitats along the hedgerow and field boundaries.

“We have 4,500 metres of water courses that run through the farm and it all comes from springs under the ground.”

The farm is linked to the local primary school and the couple invite the children to visit.

“The school has a mix of children from farming backgrounds but there are others who have little knowledge of farming and the countryside so we like to invite them out. We also have an open day so people can come and enjoy a day out and look around a working farm,” said Pauline.

For details, call 01981 510324 or log on to blackmountainsfarmrestaurant.co.uk