The Biltong Farm
Biltong is dried, cured beef made using a preserving technique instigated by the original Dutch settlers in South Africa. It is low in fat, high in protein and fantastically moreish. These are precisely the qualities that led fitness instructor Rebecca Smith to conceive of this place.
A shop dedicated to South African fare in the middle of Grantham is a surprising find but what a little treasure trove it is. The main draw, of course, are the many different flavours of biltong: from chilli chutney and wonderfully garlicky sriracha, to delicious madras and tandoori.
All biltong is produced on site over a three-and-a-half day period using only the best British topside. One can call in and sample before settling on a favourite (or three) or if you are further afield, order online and even sign up to their monthly subscription.
British couple Rebecca & Gavin Smith are fast building a reputation for their hospitality and creativeness, dabbling in exotic meats like zebra and creating a new biltong ‘special’ every Saturday with experimental flavours such as Marmite, pizza and Christmas stuffing. For those daring or foolhardy enough to try it, there is ‘Biltong X’, which is seeking its place in the Guinness Book of Records as the hottest biltong ever at 6.4million SHU. The duo have just doubled their production equipment to keep up with demand, so you will be sure to see yet more flavours. Join the mailing list to be notified of their popular Beer & Biltong evenings held at the shop.
Further testament to their success after only a year in operation is their collaboration with craft brewer Harviestoun Brewery; the results were launched at Taste of London Festival. The Biltong Farm is an accredited member of The Guild of Fine Food.
For the died-in-the-wool South Africans out there, and I am assured there are many, you will be delighted to find all your homeland favourites. For those new to such things, pick up some of the distinctively spiced Boerewors sausage for the barbeque and Mrs Balls’ Chutney whilst you are there, or even some Ouma’s ‘rusks’ to dunk in your coffee at breakfast.
By Emily Durand, regional editor