Vicky makes all her own pies from scratch for our deli counter, using local, seasonal ingredients. This recipe uses Stansted wild venison, chestnut mushrooms, wine and herbs, giving a rich gravy that’s very satisfying. Venison Pie – Serves 4 Ingredients: 750g Diced Venison 2 red onions, finely chopped 2 garlic … 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
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
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
This week we have brought back our premium pesto, it’s the best you can get. The reason it is so good is that it is made fresh and is unpasteurized, so the flavours are as vibrant as if you had made it yourself. Using Parmigiano Reggiano, PDO Genovese basil, pine … Read More
We have decided to start a local food delivery service starting this weekend. Products Online: You can now go to our website and buy our full range of meat from the butchery counter, local cheese, sausage rolls, and home-made pastries from the deli counter, organic veg boxes, milk and dairy, … Read More
We are considering a local food and drink delivery service and have put out a survey here to find out if this would be popular. We have had a significant and positive response and we will be looking at implementing this on a trial basis soon. To summarize the survey, … Read More
Adam has been busy making delicious deli delights this week, with highlights being a charcuterie quiche with smoked almonds, olive tapenade, Serrano ham, and salami, as well as beef & root vegetable pie and a venison ragu pie. We will also have a confit duck and plum sausage roll. As … Read More
Sometimes it can take one simple change of ingredient to inspire you to make a whole new meal. Zhoug has that ability to give a new flavour to your staples, so if you are slightly bored of seasonal root vegetables, slap in a bit of zhoug, roast them off in … Read More
As the nights draw in, we’ve adjusted our home-cooked deli delights with the more earthy flavours of pumpkin, beetroot and black pudding (amongst others) to offer a range of seasonal, seriously tasty rolls, quiche and Scotch eggs. Have a look at this selection, then pop into the farm shop and … 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
July is truffle season, with the summer truffle available throughout Europe (including in the South Downs). While we don’t (yet) have the trained hounds to dig out these wonderful delicacies, we do have a great selection of Italian truffle products so that you can enjoy the incredible truffle taste without … Read More