Monday, 21 October 2013

Swithland Spring Water

n 1998 farmer brian Beeb called in a hydro-geologist to see if the spring water on his land had any commercial value. A 300 foot deep bore was sunk to reach the pure water reserve deep in the bedrock and the pure liquid gushed out. . A bottling plant and warehouse has now been built on the site where 150,000 litres of spring water are bottled every week by the 15 staff. There is also an on-site laboratory where daily checks are carried out to ensure the purity and standard of the water.

The vast bulk of the water from Swithland Spring goes to water coolers in offices, schools, factories and the like. Over 2,000 such premises are currently supplied, with some domestic business in the area around the farm.

The Swithland Spring draws water from deep beneath the Charnwood Hills. It is a moderately mineralised water that has its own unique and pleasant flavour delicately filtered by nature.  The catchment area for the water that filters down to rest under the Charnwood hills is predominately woodland and parkland and still retains the unspoilt beauty of the ancient forest.

A bottling plant and warehouse has been established at the spring source in Swithland, with all the latest equipment on site to ensure that every attention is given to cleanliness.  This ensures the high quality of the water is maintained and that it is bottled in its purest form.

Contact Details:
Address:    Swithland Spring Water
Hall Farm
LE12 8TQ
Tel:         01509 891189

from "Leicestershire Food and Drink" by Rupert Matthews.
Buy your copy at Amazon or a bookshop

Leicestershire holds an important place in the history of Britain's food. This exploration of the county's fare sets food and drink against the character of Leicestershire to discover how history, landscape and culture have shaped the county's diet. Combining tales of the creation of Leicestershire's most famous dishes with recipes that show off the quality of the local produce, the story of the Leicestershire's historic market towns and celebrated livestock farming is discussed in detail, giving a clear explanation of how world-renowned delicacies such as the Melton Mowbray pork pie, and both Stilton and Red Leicester cheese, have made their name. Illustrated with detailed images of their creation, and of course mouth-watering photographs of the final product, this book will inspire chefs far and wide. Whether a resident of Leicestershire or merely a fan of its food and drink, this book is a must-have for all those who appreciate the fine traditions of the county's cuisine.

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