Two local exponents of the paddock to plate movement will be featured at the High Country Long Lunch in Walcha this April.
Milly Hill Lamb in Armidale and Jack's Creek in Tamworth both have a reputation for authenticity and providing a quality product directly to their customers.
The Warmoll family's Jack’s Creek farming operations are centred around the Willow Tree property on the Great Dividing Range and the Breeza property in the Liverpool plains. It was one of the first Australian companies to vertically integrate ( i.e. breed, grow, feed, process and market ) Wagyu beef.
The company’s links to fine food date back to 1852, when the Warmoll family emigrated from Ireland before opening butcher shops in Sydney, NSW.
John Francis Warmoll (Jock) established JF Warmoll & Co in the 1940s –founding the farming enterprise that still operates the grain and pastoral business today out of Breeza.
The Jack’s Creek company was started in 1999 by brothers Phillip and David Warmoll. Since then is now run by Phillip’s son Patrick Warmoll (3rd generation) and has grown to exporting premium Australian beef to over 20 countries, employing over 30 staff and won the world’s best steak title two years in a row at the World Steak Challenge held in London. In 2018 the Wagyu beef producer won nine medals, narrowly missing out on the title of world’s best steak.
David Warmoll was on hand in London to receive the medals, with their Wagyu claiming two golds, one silver and two bronze, and Black Angus claiming one gold, one silver and one bronze.
Peter and Sally Strelitz from Milly Hill Lamb focus on getting fat marbling through their lamb and bigger muscle. They supply tenderloins; backstraps; racks and rumps; and a lamb style Osso Bucco cut, to restaurants from Sydney to Brisbane. They also talk to their chef customers every week. They grow their own product and source from across the New England region to meet the growing market demand.