Venison Wellington is a delicious seasonal dish which uses the finest tasting venison loin and pairs it with wild mushrooms and prosciutto, wrapped in puff pastry. You can make individual portions which can be prepared the day before. Soak the chopped, dried wild mushrooms in hot water for 20 minutes. … Read More

Pete fishes out of Emswoth and we take part of his catch to sell on Fresh Fish Fridays at the Farm Shop.  I feel strongly that we should be able to access and enjoy local fish from local harbours – but Pete is having to sell his house and probably … Read More

We will have available a limited number of suckling pigs for sale in the run up to Christmas – available to pre-order only.  This makes for a spectacular meal for a maximum of six people – not only does it look incredible, but you get a huge amount of glorious … Read More

A delicious cheese board goes down a treat at this time of year, and it is particularly fun to enjoy our local Sussex and Hampshire Cheeses which are world beaters – winning some outstanding awards and putting us firmly on the cheese map. First up is Tunworth – which has … Read More

It’s British Game Week and as usual we have a good supply of local game in the Farm Shop. Wild Venison from the Stansted Estate is available almost all year round – and it is fantastic value – often cheaper than beef, while being completely sustainable, healthy and delicious.  It … Read More

The pannage season has now ended and the pork is available from next week.  We have the following meat boxes of pannage pork available at £45 that contain: 1 x boned and rolled leg joint of 1.5kg 1kg shoulder (Boned and rolled or diced) 1kg spare ribs 1kg pork loin … Read More

We have two slightly differing gammon recipes to make the perfect ham. This is the ideal food for catering for large numbers, being delicious, cheap and easy. Before you cook it, you can soak your gammon overnight in cold water to reduce the saltiness, or if you are in a hurray, … Read More

This venison box offers a selection of the finest cuts of wild Venison from Stansted Park.  The fallow deer are completely wild and migrate across the South Downs eating a variety of leaves, herbs and grasses (as well as crops, roses and other delicacies that gardeners and farmers have kindly … Read More

We try and source our fish directly from Peter William’s boat at Emsworth – that way we can guarantee the freshest fish, caught in the most sustainable way (from a small inshore dayboat).  Pete catches whatever is in season and that is the fish we serve to our customers outside … Read More

Fjordling smokehouse is based just outsiide Salisbury – where Andrew Espir smokes fish and meat using traditional Norwegian curing and smoking methods to produce subtle, complex and delicious smoked salmon (amongst other things). Smoked salmon is now a mass produced commodity that can be found in a garage bagel with … Read More

Our Gammon comes from the Keen family’s Sandridge Farmhouse.  They have been curing gammon and bacon using the Wiltshire cure for generations.  There are a number of factors that make this gammon particularly special, the first being that they rear their own pigs on the 350acre farm (as they have … Read More

This week is sausage week and Gavin has prepared some bloody brilliant bangers for your bonfire night bonanza. In addition to our lovely Stansted and plain sausage, we have the following: Wild Boar and Ale Lamb with rosemary and garlic Stansted venison & cranberry Apple, cider and pork Gavin uses … Read More

Loch Duart Salmon are the premium farmed salmon – which look and behave like wild salmon due to their low stocking densities and quality diet. Described as “the closest I have ever seen to wild salmon” by Rick Stein, a leading UK chef and food writer, in his television series … Read More

This week we have Wild Boar, farmed in Bramshaw within the New Forest. They are pure breed Wild Boar (unlike some farms that mix with domestic pigs for a more docile animal) that have to be farmed to exacting standards as they are classified as a dangerous wild animal that … Read More