Sarah has prepared some special Creedy Carver Chicken dishes this week, with Drums in Crumbs (Chicken drumstick lollipops that have been coated in garlic butter & breadcrumbs) that are serious finger food.  Just pop in the oven for 35 minutes at 180°C, or deep fry for 10-12 minutes, then dip … Read More

Globe artichokes are in season and a finger-licking, satisfying meal all by themselves.  They look superb on a plate, paired with smoked garlic mayonnaise as a yummy dip. You can go about this in two ways – the quick mid-week supper route (buy a pot of the Garlic Farm’s mayonnaise … Read More

The English Cherry Season has started again, and we will get our first delivery of Godshill Orchard Cherries on Friday morning direct off the Isle of Wight Ferry.  Simeon and his father grow a variety of cherries to help extend the season, with the first up being Merton Glory, a … Read More

This is cooking at its most basic and best – dirty grilling is when you cook directly on the coals. We do this on our BBQ Course with a good steak, but it works equally well for vegetables such as onions and beetroot, and even apples. If you use a … Read More

This is a great early summer recipe that combines local asparagus and great-tasting Isle of Wight tomatoes with that luxurious Italian delicacy: Burrata. (you could use good quality mozzarella instead if you want). Grilling the asparagus adds an extra crunch, but you can boil or steam the asparagus if you … Read More

I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture.  Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender.  They make a dramatic burger when you place a rib … Read More

We have put together a seasonal menu fit for this mighty Royal occasion: The Queen’s Platinum Jubilee. There are a range of options to inspire you as you celebrate with friends and family over the extended weekend.  With sunshine and half term, it’s the perfect time to celebrate the best … Read More

This recipe is ideal for spring veg (especially asparagus) and elderflowers, but you can also add mushrooms, onion slices, pepper or whatever veg looks freshest. Elderflowers are popping up throughout our hedgerows and the flowers seem particularly fragrant after some good sunshine.  Pick the heads whole, give them a quick … Read More

This is one of my favourite pasta dishes, and is a regular mid-week wonder at home, although I have to confess that I don’t often cook it as my wife Emily knocks it up in no time.  Food always tastes better when you don’t have to cook it yourself, (more … Read More

We have been stocking Cornish Gouda for over a year, but a few of our customers have been asking if they can get hold of the Gouda with Cumin that they occasionally produce, so Tom has delivered. Made by a Dutch family, the Spierings, on their dairy farm in Cornwall, … Read More

Baron Bigod Brie is such a great cheese – with the awards to prove it.  They always come in perfect condition, meltingly soft to cut, and a smooth, silky golden texture, with a nutty, mushroom rind, the taste and texture are testament to the fantastic production methods. The Baron Bigod … Read More

New Season’s Asparagus has arrived and will be with us for the next 6 weeks.  My favourite way of enjoying asparagus is grilled with olive oil and sea salt, until slightly crispy at the tip. If you can do this over charcoal, so much the better.  You can also turn … Read More

We have some glorious Italian aubergines in the shop this week, alongside padron peppers and the eleven varieties of tomatoes from the Tomato Stall as the season gets properly underway. These Round Italian Aubergines are a variety similar to traditional aubergines but unusually large in size, with a texture that … Read More

We are thrilled to have the first local strawberries arrive in the shop this week, directly from Westlands Farm near Wickham.  They are juicy, heavily scented and taste delicious, and are perfect with the Easter sunshine. Westlands is a long-season producer of strawberries and raspberries, who aim to extend the … Read More

Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs.  Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb. … Read More