New life all around us!

Of course it’s hard to remember on the cold, grey damp days, but Spring is already upon us – across the farm signs of life are everywhere. Our wondrous Mirabelles are in full blossom – always the first ghostly white in the hedgerows. The hedgerows themselves – bald and lank all winter after they were …

Read more

Wonderful Narcissi

As you will have seen if you’ve visited the farm over the last few weeks, the first of our spring bulbs are bursting into flower – we have wonderful dwarf Iris, Narcissi and heavenly scented Hyacinths – all presented in beautiful hand thrown pots from Willow Pottery. This week we also have the first cut …

Read more

Marmalade Galore!!

Since last summer’s glut of fruit and vegetables, every spare moment in the kitchen has been spent pickling, preserving and bottling. Starting with the wild and wildly pro-biotic Kimchi, Sauerkraut and Borscht, we moved on to making Piccalilli and Chutneys to serve with our pork dishes and cheese boards. As the Autumn progressed we also …

Read more

Valentine’s Weekend – a Time for Flowers!

It’s Valentine’s Weekend already! The dawn chorus has started, the blackbirds and robins are claiming their territories and our thousands of bulbs are above the ground. The very first of our pots are in flower – the tiny Julia Jane Narcissi are a joyful decoration and a reminder that Spring is not far away! We …

Read more

Time for the Bitter Leaves …

It’s the time of year to revel, once again, in the palette cleansing, bitter Continental Salad Leaves such as Radicchio, Chicory, Endive and, perhaps best of all, Puntarelle. Coming into their prime just when our palettes are starting to get a little jaded, these treats offer a crisp, acerbic boost to any meal. We will …

Read more

Wonderful pickles and Homemade Brawn

More delights from our Pedigree Saddlebacks again this week – the last succulent Ham served with Sauerkraut and Ratte Potatoes and, for the first time, homemade Brawn – Fromage de Tete as it is known on the other side of the Channel. An unctuous, jellied terrine of moist meat from the head and trotters – …

Read more

We’re back from our Mid-Winter Break

Welcome Back! The whole team here at the farm are delighted to be back preparing delicious foods for you again this weekend. Although this properly cold weather is causing difficulties for our pipes and sprinklers and, indeed, the team working in the fields, the weather is perfect for the soil – purging some of the …

Read more

Puddings, Pies, Piccalilli and Pigs!

Our first foray into the delights of Saddleback pork this week – far less fatty than the Oxford Sandy and Black X pigs from the Spring, the first two of our summer boys have just returned and are looking really good. Dark, purple almost wild boar-like meat available as Country Sausages in the shop or …

Read more

Christmas at last!

The Satsumas, Clementines and Oranges have arrived so Christmas must be just around the corner! Lots of lovely citrus this week including acerbic Seville oranges. We will be making Seville Orange Tart for the restaurant and the first of the season’s Marmalade for sale in the shop and online. We have decided our Christmas opening …

Read more

Salt Beef and Sauerkraut – Happy Hanukkah!

A nod to Hanukkah this week with home made salt beef from Hampton Gay Longhorn Brisket – the beef has been brining for a week or two and will be on the menu from Friday. We will be serving this with our new-season Sauerkraut – a deliciously crunchy and sour counterpoint to the meltingly soft …

Read more