We are so proud to be featured in the Norfolk Produce section of December 2015 Faces & Places magazine
The issue is now available online on their website: Morton’s Traditional Taste Article
Journalist Andy Newman spent a day on the farm with our very own Rob Morton to see what Free-Range really means! They talk about how Morton’s Grandfather founded the farm after the war – starting with around 300 acres, originally giving space to dairy farming! The family holdings grew over the years and now the Morton’s hold 1,000 acres of Norfolk county farm-land.
Rob Morton talks about his choice to rear both the Norfolk Black breed of Turkey and the infamous Bronze, to bring consumers a range of xmas turkeys that aren’t commonly available in traditional supermarkets. He says:
‘Two decisions were made early…the first was to concentrate on the two traditional Norfolk breeds…although slower growing than the commercial white varieties, both have a greater depth of flavour: the Bronze is similar to the White in size but with a slightly gamier taste, the Black is a longer thinner bird, with an even more pronounced gamey flavour’.
The feature also includes a fantastic recipe suggestion by the brilliant Roger Hickman of Roger Hickman’s Restaurant in Upper St. Giles, Norwich. Hickman details the ingredients and method for preparing ‘Norfolk Turkey Breast Stuffed with Chestnut & Confit Turkey Leg Bon-Bons’, using the moist and flavoursome meat from Morton’s Traditional Taste birds.
The resounding message from the article is how Morton’s Traditional Taste is very much a family business – With forty-three year old Rob leading the operation, with wife Becca and three young children, George, Sam and Emily mucking in to help! The scale of the operation is small and manageable for the little team; concentrating on a very high quality of meat and customer service.
They feel their Christmas Turkey venture is getting it ‘just right’ – producing around 1,000 Turkeys a year!