Locally reared Beef, Lamb & Pork from Eastwood Farm, Shenington, Banbury

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Our address for collection is:

Eastwood Farm, Shenington Road, Banbury, Oxfordshire   OX15 6HQ

Collection times must be pre-arranged. Or if you need to get in touch, please send us a message.

We will only store and use this personal information to get back in touch with you. We do not share, distribute or lease personal data for marketing purposes.

Please read our Privacy Policy, by sending this form you are consenting to our terms and allowing us to contact you with regard to your query through the means provided.

Shops

You can also find our cooked products in the following shops: 

  • Tysoe Village Store
  • Ettington Village shop
  • Illmington Community shop
  • Redhorse vale

Trade Enquiries

We provide sausage rolls, scotch eggs, quiches, pies and pasties to shops, cafe, pubs and events. 

Products come individually wrapped and labelled. These can be priced or unpriced. 

For more information or for a product and price list please email or call Alex on 07824 428309.

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Locally reared Beef, Lamb & Pork from a family owned and run farm in Shennington, Banbury

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European Union General Data Protection Regulations

The EU GDPR is designed to help all of us have more control over our personal data, and how is it used.

Who does the information GDPR apply to?

Data subjects, being all visitors and users of any website who are members of the European Union, and therefore who submit personal data. Eastwood Farm is the data processor and data controller of this site. You can find out more about this law here.

Privacy Policy

Effective from 25th May, 2018

This Privacy Policy sets out how we use and protect information that you may provide when you use this website. Your privacy is protected and important to us. If you provide identifiable personal information it will only be used to help us fulfil our responsiblities related to your use of the site.

Eastwood Farm is the company who collects any personal data submitted through this site.

We may update this policy periodically, please check this page to ensure that you are in agreement with any changes.

What we Collect

Personal information, basically any data that can be used to identify or contact you is collected so we can service your requirements. This could include your name, business name, address details, email, telephone numbers, or information pertaining to to your use of this site. You may also at times be asked to leave a message about an enquiry. Websites also collect your IP address through the use of Cookies (find out more about cookies below).

If you opted-in to our mailing list, you may receive occasional emails on important updates or service information. You have the right to opt-out or and have any personal details removed at any time, please email karen@kcgraphics.co.uk

What We Do With The Information We Collect

Information is saved until the enquiry is dealt with, and then archived with the project. We also retain your contact details and information in the emails you have sent, but you can request to have your personal details deleted at any time.

We will not sell, distribute, or lease your personal information to third parties unless we have your express permission, or are required by law to do so. We may use your personal information to send you relevant information about our research or new content on the site.

Data Security

In our commitment to ensuring that your information is secure and to prevent unauthorised access or disclosure, we have suitable physical, electronic and managerial procedures in place to safeguard and secure the information we collect online.

  • Data is stored on a secure cloud-based server or on a secure, password protected computer with limited user access.
  • Sending information over the internet is generally not completely secure, and we can’t guarantee the security of your data while it’s in transit. Any data you send is at your own risk.
  • We have procedures including passwords, restricted access and other security features in place to keep your data secure once we receive it.
  • Eastwood Farm will NEVER pass on your personal data to third parties without first getting your explicit consent.

Controlling your personal information

You may choose to restrict the collection or use of your personal information in the following ways:
  • Whenever you are asked to fill in a form on the website, look for the box that you can click to indicate that you do not want the information to be used for direct marketing purposes
  • If you have previously opted-in to a mailing list, or provided other information, you can find out what information we hold, and ask us to remove or not to use any of it, by writing to, or emailing karen@kcgraphics.co.uk
  • You may request details of personal information which we hold about you.
  • If you believe that any information we are holding is incorrect or incomplete, please write to, or email us as soon as possible: We will promptly correct any information.

Google Analytics

User and Event Data Retention

User-level and event-level data associated with Google Analytics cookies is retained for 14 months and then automatically deleted.

IP Anonymization

We have implemented IP Anonymization, simply put, the last three digits of your IP address are set to zeros in memory shortly after being sent to the Analytics Collection Network. The full IP address is never written retained, or written to disk.

For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC