Our Team At Hillstown
Francis the Farmer
Francis has been farming at Hillstown for almost 65 years and is a great stock-man. He has seen many changes in farming techniques and technology but he is still a firm believer in traditional methods and high animal welfare.
Nigel (Managing Director)
Nigel works closely with the farm, butchers and restaurant to ensure only the highest quality meats are produced and that our customers are getting always the best available. He loves good food, which has to be local and is always happiest out on the farm.
Ally (Operations Director)
Ally is the head butcher at Hillstown and is dedicated to quality and great customer service. He works hard at sourcing great local produce to have on the Farm Shop shelves.
Adam began his butcher career here at Hillstown many years ago as an apprentice and become a first class butcher, he has become a genius with sausages and is always creating new seasonal specials.
Christie has been with us a couple of years now and comes with a wealth of knowledge from many years of butchering. He has great customer service and is always on hand to give advise.
Paddy (Head Chef)
Paddy is a very talented young chef and has previously worked in some of N Irelands best restaurants. He brings some very innovative ideas to our kitchen and runs a very tight ship, focusing in quality food which is cooked fresh to order.
Dave is another very talented young chef with lots of ideas and is never afraid to push boundaries with his cooking. He love steak nights as its his chance to try new desserts and starters.
Kerisa (Cafe Manager)
Kerisa has to be one of our hardest working members of staff, she must walk miles up and down the floor each day. She always puts her customers first.
What is Hillstown Farm all About
we focus on the animals
We have been farming at Hillstown Farm for 5 generations and take great pride in the quality animals we produce. In 2007 we decided to open a Farm Shop and subsequently totally changed our breeding policy to producing traditional free range animals which were slow growing and were free from antibiotics and growth promoters. We wanted to produce a high welfare animal and greatly reduce the numbers of animals we had on the farm to be animal and environmentally friendly. We use Angus and Shorthorn cattle simply because they have amazing marbled beef which is packed with flavour especially when dry age it for 4 to 5 weeks. The pork is all rare breed and has a lovely covering with fat which adds so much flavour. Our lamb is lean as we've learned over the years that our customers don't like fat lambs, probably too much flavour. The chickens we sell are all free range simply because of welfare and with them growing longer an slower they are really succulent and flavoursome.
We hope you will give us a try and please let us know what you think!!
From our fields to your fork
Monday – Friday: 9:00 am – 5.30 pm
Food served until 4pm
Saturday: 9:00 am – 5:30pm
Food served until 4pm
WE WANT TO HEAR FROM YOU
WE MAKE AMAZING FOOD
The Kitchen @ Hillstown Farm Shop uses locally produced, artisan foods and meats from our award-winning butchery, to create perfectly crafted meals for your enjoyment. Recently voted Ulster Cafe 2018.