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
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
For me, the ribeye steak is the best steak you can get. The ribeye offers the best combination of texture and flavour, with the marbled fat melting into the meat to provide unrivaled quality on the plate. It’s known as the ribeye because of the ‘eye’ of fat in the … Read More
Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version. BBQ If you have a … 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 are thinking about the ultimate BBQ and outdoor cooking, then look no further than the Big Green Egg. You can cook absolutely anything on it with precise control over your cooking temperature, so it acts just like an oven. The difference is in the flavour, as cooking over … Read More
With another week of sunshine ahead of us, it’s time to get wood-fired inspired and try out some new dishes on the BBQ. We start with duck burgers from Creedy Carver. These burgers are made with 90% duck, the only other addition being fresh spring onions, 5 spice, and seasoning. … 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
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
Jacob’s Ladder is a cut of beef that is gently coming back into fashion, and can be cooked in two different ways. You can slow cook it for at least three hours until the meat is succulent and falling off the bone, or you can cut thin strips off the … Read More
With the glorious Easter weather this year, I am suggesting that you get your BBQ ready for an Easter feast, although it’s easy to replicate this recipe in a conventional oven, just without the smoky flavour. Our lamb usually comes from Midhurst, but we have got some Spring Lamb and … Read More
Our annual Farm Shop Party is gaining momentum, with live music, local producers and a good crowd already signed up. It should be a cracking day of local food and drink with tastings, a chance to talk to producers, and of course a wonderful lunch, all for the mighty price … Read More