Heaton House Farm Christmas Shop – Opens Saturday 25th November 2017!
Come along and give a tree a home!
Open 7 days a week!
9am – 4pm
All of the staff at Heaton House Farm LOVE Christmas and we love sharing it with the local people and guests at the venue! Every year we have a Christmas Shop at the venue where we sell Christmas Trees, Tree Stands, Wreaths, Turkey, Geese and this year we are also selling Pheasants!
Below you can find a little more information about each of our products with some helpful tips for Christmas from us.
We are very proud of our Christmas Trees and they have become very popular. There are a few different types of trees that we offer that have their own unique features and we are here to help you find the perfect tree for your requirements.
The first type of trees are Fir trees, these have excellent needle retention. We sell Nordmann Fir Trees and Noble Fir Trees. Nordmann Fir Trees have big needles that are nice and soft, making it suitable for people with young children and the Noble Fir has a lovely thick stem and well spaced foliage. The other type of tree is the traditional Norway Spruce, this is a perfect outdoor tree as if it is kept outdoor (or alternatively in a cool conservatory) it will keep its needles for months! As these trees dry out they give your home an amazing Christmassy fragrance!
7 TOP TIPS TO LOOK AFTER YOUR CHRISTMAS TREE
- Before you come to the venue, think about where the tree will be going in your home, corner, window, centre piece the trees so you can ensure you choose the perfect tree!
- We are able to do local deliveries, a small charge may be applicable.
- Whilst you’re purchasing your tree, take a look at our range of tree stands, these hold water which keeps your tree fresher for longer
- Take advantage of our free tree trimming service! If you already have a tree stand bring it along with you and we will trim your chosen tree to fit your stand so there is no mess in your home
- Our willing little helpers will provide you with a free netting service and can put the tree in your car or on your roof racks for you so don’t worry about having to do any of the heavy lifting
- All of our trees are displayed in stands so you can see the tree all the way around. They are displayed on our clean, well lit yard so you can make the perfect choice whether it is for your conservatory, bay window or open plan office.
- If you want your home to smell amazing without your tree dropping its needles, buy a non drop tree and then buy a few sprigs to decorate your home from a more fragranced species such as Norway Spruce or Noble Fir
Wreaths are a perfect way to decorate your home during the festive season; we sell a few different types to fit your requirements. Large door wreaths are very decorative but they don’t use as much holly so your guests won’t be prickled as they walk by the door. Christmas is a time when the family all gather together and think about those who couldn’t be there and it is traditional to place a holly wreath at the crematorium or graveyard over the festive period and we sell many different designs for you to choose between or alternatively we sell a small number of crematorium pots.
Christmas means a Christmas Roast which can only mean one thing; it’s time to treat yourself to a juicy big turkey for the family to enjoy!
There are two types of Turkey that you can order from us: Bronze Free Range Turkeys or White Barn Reared Turkeys. The difference between the two is the bronze free range turkeys spend time outside and have lovely dark brown plumage and the white barn reared turkeys spend their time wandering around the barn.
If you would like to purchase a Turkey you will need to call our team in the office on 01260 226203 who will place an order for you.
- Before you call to order your turkey, you will need to know how many people you will be feeding so we can give an idealistic size for you. We have put a guideline to the right to show our recommended sizes for you
As an alternative to Turkey, Geese are becoming popular, they don’t tend to vary in size and they are usually between 11 and 13 kilos.
If you would like to purchase a Geese you will need to call our team in the office on 01260 226203 who will place an order for you.
- Geese are fat birds and a lot of fat will need to be drained so cook on a trivet then you can use the fat to baste your roast potatoes for extra flavouring
Pheasants are a new bird to the Christmas shop and we are very excited to begin selling these!
- Because pheasants are fiddly to pluck and dress, a quick and convenient solution is to simply make an incision down the breast bone, peel back the skin and simply take both breasts off as fillets this way the portion will be 100% meat. No plucking or dressing necessary!
The Heaton House Farm Christmas Cracker Recipe: The Three Bird Roast
- For the stuffing, soak the porcini in 300ml boiling water and set aside for 20 mins, then drain, reserving the liquid, and finely chop. Heat the butter and fry the shallots for 2 mins, then add the mushrooms and cook for 3 mins more. Leave to cool. Mix with all the other stuffing ingredients and set aside.
- Place the chicken, breast-side down, on the board. Use a sharp boning knife to cut through the skin on the backbone along the length of the bird. Slowly run your knife down against one side of the ribcage, working down the length of the chicken and keeping close to the bone. As you cut, use the other hand to gently pull away the skin and expose the flesh. Pop out the thigh and wing joints, and cut through where they are attached to the main carcass. Continue cutting down the side of the bird, keeping the knife as close to the carcass as possible, until you reach the ridge of the breast bone, then repeat with the other side.
- To remove the carcass completely, snap away the wishbone where it joins at the neck end and carefully cut beneath the breast bone – this is where the skin is at its thinnest, so carefully cut away, then lift and cut away the carcass, as you don’t want to nip or pierce the skin.
- Open up the chicken, skin-side down, and scrape clean or cut away the thigh bones and any other stray bits of bone or cartilage like the wishbone. Remove the 2 smaller fillets that run along the breast and set aside. Finally, use a larger chopping knife to cut off the feet and wing tips, but don’t discard them.
- Repeat with the pheasant, but cut the legs off completely so you are left with just the 2 breasts attached by the skin. Cut the legs in half and keep. You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing. If all that butchery doesn’t appeal, your butcher – with a bit of warning – should be able to prepare all the birds to this stage for you.
- To assemble the roast, open up the chicken, skin-side down. Put a third of the stuffing between 2 pieces of cling film and use a rolling pin to roll it out flat so that it just covers the surface area, then place on top of the chicken. Lay the duck breast in the middle of the stuffing, cover with a layer of stuffing, then add the pheasant breasts, skin-side down. Add a final layer of stuffing and lay the 2 chicken mini fillets on top.
- Tuck in the top and bottom edges of the chicken, and pull the two long edges together. Tuck one edge of it over the other so everything is rolled together and neatly encased, then flip over. Using butcher’s string, tie the chicken at regular intervals around the width, then tie it once around the length to hold the stuffing in. Finally, tie the legs together. Can be prepared to this stage and chilled up to 1 day ahead.
- Heat oven to 200C/180C fan/gas 6. Scatter the shallots, thyme and carrot into a roasting tin with the pheasant legs and chicken wing tips. Place the roast on the vegetables and rub all over with the softened butter. Pour the wine over, then season generously. Put the tin in the oven and cook for 1 hr 40 mins until beautifully browned all over, or until a digital cooking thermometer reads 68C (or above) when inserted in the middle. Remove, loosely cover with foil, and leave to rest somewhere warm for 30 mins.
- While the roast is resting, make the gravy. Place the tin on a low flame if flameproof, or tip the contents into a saucepan if not. Scatter over the flour and cook until light brown. Gradually pour in the mushroom soaking liquid, then the chicken stock. Simmer everything together until you have a smooth, thickened gravy, adding any resting juices from the roast. Season to taste, then strain the gravy through a sieve into another saucepan. When the roast has rested, remove the string, carefully carve into thick slices and sprinkle with thyme
Our local beer company, The Wincle Beer Co, also join our Christmas Shop to provide you with the perfect present with an added local touch! They offer a stunning display pack of four local ales, all it needs is a bow and a gift tag!
Come along and give a tree a home!
Open 7 days a week!
9am – 4pm
Opens Saturday 25th November 2017