Heckfield is a semi-hard washed rind Guernsey cow’s milk cheese made with vegetarian rennet. It’s matured for 8-9 months and is named after Heckfield Park Farm where the milk is produced, down the road from cheesemakers Village Maid Cheese. Heckfield displays a rich umami flavour with savoury notes of Marmite … Read More

Another great local supplier has popped up in Hambrook. Roger has started growing Oyster Mushrooms using straw and used coffee grounds from an Emsworth cafe as his substrate.  The mycelium grows into the substrate log in a dark, warm room for 3-4 weeks, before being moved into a light, high … Read More

We are thrilled to welcome Sarah Porter as our new butchery apprentice starting tomorrow. Sarah is the ideal candidate, with a wealth of corporate and marketing experience, but who has always wanted to be a butcher.  She has excellent knowledge of food and cooking, having run a catering business with … Read More

There is always something going on at Stansted, especially as lockdown eases, starting this weekend with the wonderful Stansted Garden Show.  There is also the Nostalgia Show, followed by Stansted Unlocked, which will be a great weekend that will give you the chance to explore all the changes that have … Read More

Brie is the ultimate summer cheese, a soft, white cheese that is creamy, rich, and melts in the mouth.  We have several to choose from, including from our most local cheesemaker: Goodwood Home Farm. Levin Down is a deliciously rich and creamy soft white cheese that melts in the mouth. … Read More

It’s hot, safe to gather outside, and ideal conditions for some British BBQ.  Our fantastic butchery team are here to help you with some bespoke BBQ cuts, so if you have a burger recipe, want a special kind of kebab, or are after Jacob’s Ladder or Bavette steak, let us … Read More

I think Hodmedod’s is the future of our food: UK grown, organic, veg-based, heritage crops that are backed up with care for the soil and the environment, with inspiring recipes and innovative products.  We should all be eating less meat, but also less processed food.  My worry is that the … Read More

We are genuinely excited by the arrival of our specialized orange juicer. You can now buy orange juice in 3 separate-sized bottles that is squeezed in front of your eyes.  I actually didn’t have a coffee this morning, instead, I sipped on a cool, refreshing glass of OJ. We’ll be … Read More

Our new homemade chocolate tortes are seriously indulgent. Made with Belgian Couverture chocolate, this is a grown-up desert and a little goes a long way. They are excellent with some of Simon’s vanilla ice cream, or even better, his lemon ice cream which balances out the richness of the torte … Read More

If you are looking for some BBQ inspiration this bank holiday, then pop into the Farm Shop.  The butchery counter is ready, with homemade sausages, kebabs and koftas, burgers and steaks all ready for the coals.  For the more adventurous, there are pork ribs, spatchcock chicken, muntjac haunch, ribs of … Read More

If you have some friends or family coming round to enjoy the sunshine this Bank Holiday, then Tom has put together the perfect cheeseboard, ideal for the late spring sunshine. This board is £17.50 for 150g of each cheese, which will keep 6 of you very happy. Wild Garlic Cornish … Read More

St Georges Mushrooms have started to appear nearly a month late.  They are so-called as they tend to pop up on St Georges day, but with last month’s drought and cold, they very sensibly stayed tucked up in bed until it got a bit warmer. They grow in pastures and … Read More

These Romano Peppers from the Isle of Wight Tomato Stall are truly spectacular – and are the ideal vehicle for creating a delicious meal using up your leftovers.  Any remains can be quickly transformed – with rice, beans or pulses, combined with gently fried onion and garlic, and enhanced with … Read More

In the interests of quality control and maintaining standards, I thought I would try one of Vicky’s Chicken and Asparagus Pies for lunch today.  It was full of succulent chicken, fresh Rogate asparagus and a rich, creamy sauce. No filler, no random bits of swede or unidentifiable vegetable matter, just … Read More

I love one-pot wonders as it keeps the washing up under control while creating a dish that oozes with flavours. I recommend sausages AND chorizo because it gives you an extra level of texture, and it’s worth cooking the chorizo in small chunks until it’s a little bit crispy on … Read More