We have a lovely selection of Dorset charcuterie from Capreolus at the deli counter, with samples to taste if you are interested (while stocks last). They use locally sourced free-range meat from traditional breeds to get a fabulous range of air-dried or smoked meats, chorizo and salami. They all come … Read More
We now have some beautiful hand-carved wooden charcuterie and cheese boards crafted by Adam Lafosse who also made the fabulous wooden bowls. These are so decorative, and perfect for plating up cheese or charcuterie, and again, each piece has been carefully chosen from wood sourced from the Stansted Estate, with … Read More
We are improving our deli counter, as we are joined by our new deli chef, Vicky, who will be building on our home-cooked range of pies, quiche, sausage rolls and other goodies. We have a new deli fridge and have some fabulous new products as well as bringing back some … Read More
We are very excited to be stocking the award-winning Hampshire Salami that has just arrived in the deli counter – we are trying out their Nduja and classic Hampshire Farmhouse salami to begin with, but they have a great variety available. The farmhouse salami is packed with flavour, with a … Read More
Gavin’s homemade sausage rolls went down a storm at our Christmas tasting. Made with either rare-breed pork or wild Stansted Venison and wrapped in homemade pastry, they are delicious and ideal for a drinks party as a Christmas canape. Combined with smoked salmon and brown bread, and pigs in blankets, … Read More
We will have some outstanding Sussex Charcuterie in the farm shop this weekend – with salamis, coppa spalla, pancetta and chorizo from the multi-award winning Beal’s Farm Charcuterie. They rear their own Mangalitza pigs where their high fat content is ideal when air dried, as it keeps the meat succulent, … Read More
We are already taking pre-orders for pannage pork this year – with the acorn-fed New Forest Pigs being extremely popular. This is what pork would have tasted like hundreds of years ago, with the pigs allowed to wander freely throughout the New Forest hoovering up acorns, bracken and anything else … Read More
For a whole week we have been brining venison to make venison pastrami for this weekend’s kitchen. The venison was brined in salt, sugar, honey and aromatics. Today Gavin will take it out of the brine, coat the venison is roasted corriander and black pepper and cold smoke it, before … Read More
It’s National Sausage Week along with Bonfire Night – so why not celebrate with some award-winning Sausages, handmade by Gavin using local rare-breed pork? We entered 3 different sausages into the Great Hampshire Sausage and Pie Competition and two of them won Silver Awards – a fantastic result for first … Read More