Celebrate Your Local Cheese. Did you know that there are at least twelve Sussex and Hampshire artisan cheesemakers creating 69 different types of cheese, including goats, ewe and cow’s milk? They come in an incredible variety of shapes, names (Dirty Vicar, The Idle Hour, Lord of the Hundreds) and flavours … Read More

One of our customers has been heavily involved in the campaign to ‘Help our Kelp’ and has produced a fantastic short film (narrated by none other than my childhood/adulthood hero, Sir David Attenborough) highlighting the many reasons why we should bring back kelp to the South Coast. You can view … Read More

We’re excited to introduce you to Adam Hadwen, our new chef who has started working with us this week.  We know Adam from the Earl of March where he was head chef for 6 years.  He was buying venison from the Farm Shop for his menu and has been foraging … Read More

Autumn lamb has superb flavour, and holds up well with the spice and fruit of the tagine.  We have a load of quince in the shop at the moment, thanks to a glut from a customer’s tree.  They are odd shaped and beautifully scented, and this is an excellent use … Read More

This is a seriously delicious but simple plate of food – blending summer and autumn flavours at the start of the game season, when the days are warm, and the evenings cool.  The Hampshire partridge leg takes a little longer to cook than the breast, and you can ask our … Read More

Mortimer’s Hot Chocolate is seriously chocolately without being too sweet.  It’s easy to use, while being indulgent, rich and smooth: perfect after a cool autumn walk. Adrian Smith has spent his career in chocolate, and has sourced, blended and created chocolate powders for hot chocolate and baking. “My Chocolate is … Read More

There are so many good reasons to eat game, the meat is healthy, low in fat and delicious, and usually completely sustainable.   We want to encourage eating game wherever possible, and we have a full array of options as we move into this year’s game season. While our butchery counter … Read More

We are very excited to be stocking Gospel Green Cyder again after a break of two years. This is a superb ‘traditional method’ cyder using only the finest apples hand selected from the Blackmoor Estate. They use the champagne method, where Sussex apples are fermented for 4 months in vats, … Read More

We have developed some incredible sausage rolls, with my favourite being BBQ Pork that uses Scott’s free range, Sussex pork shoulder, cooked over charcoal for 18 hours, before being pulled, combined with a BBQ sauce and combined with onion and coriander and folded into homemade pastry. This is then topped … Read More

We are thrilled to be shortlisted for the 2019 Countryside Awards in the Rural Enterprise Award and the Hampshire Choice Award (which has a public vote with a £500 prize! vote here……) Rural Enterprise This category benefits from the support of Hampshire Fare, and is awarded to a business or council … Read More

We have some Stansted Estate honeycomb available this weekend.  Collected by John the Bee Man, the bees have had a fantastic year across the wildflower meadows of Stansted, producing some truly excellent honey. This is a delicious salad that combines salty and sweet with the peppery rocket.  You can use … Read More

Apple cider vinegar has long been regarded as a beneficial tonic, with the ancient Greeks using a combination of water, vinegar and honey to make the ‘medicine’ Oxycrat.  Willy’s ACV with ‘The Mother’ contains friendly, probiotic bacteria; acetobacter and lactobacillus and with a ph of 5, can help support an … Read More

A huge pat on the back to Sam, Lee (Butchery), Gavin (Kitchen) and the team for ensuring that we maintain our 5 star rating with the Food Standards Agency following a full inspection today.  While this should be a given, it is one of the parts of our business that … Read More

This is a pretty broad topic, so I’ll start narrowing it down immediately.  We’re at a crossroads with farming and Brexit, with our politicians on the verge of deciding the future of our countryside, farming and food production. We have all read the headlines about free trade with America and … Read More

Pulled Pork is easy to prepare at home, it’s great if you have a BBQ that can slow cook, but it’s easy to do in your slow cooker or oven as well.  The trick is good quality pork, (Scott’s Free Range from the South Downs) and ideally rare breed pork … Read More