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
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
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
Gavin has been preparing some fabulous salads in the kitchen, but they are simple to make at home and we thought we’d put together some salad serving suggestions to get you underway. As we head into the warm summer months, a substantial salad full of seasonal leaves, roasted veg, a … Read More
Cinnamon Apple Muffins Recipe Total Time 35 minutes Prep Time 5 minutes Cook Time 30 minutes Ingredients 250g plain flour + 2 teaspoons for coating apples 11⁄2 teaspoons baking powder 1⁄2 teaspoon salt 2 teaspoons ground cinnamon + 1/2 teaspoon for coating apples 250g diced apples 125gunsalted butter, room temperature … Read More
Well, our breakfast bun is going to take some beating – a homemade sausage patty, Sandridge Farmhouse Streaky Bacon and Petworth Free Range Egg all nestling in a brioche bun. The soup – mixed Wayside organic squash, homemade pies and a delicious Serrano ham salad – we also have all … Read More
The mix of squash in this soup lends it a beautiful silky texture, providing a warming autumnal hug. We have 4 different types of organic squash in the farm shop at the moment, and they keep very well so you can have them as decoration to start off with. … Read More
Gavin’s Blog: This week I am writing about venison. It is a pleasure to cook with wild meat especially when it is sourced on your doorstep. We are extremely fortunate to be able to source wild Fallow venison from Stansted and Uppark estates. Respecting the animal is very important to … Read More
This weekend’s specials include a Beef Kebab with Israeli Couscous and Wood Roasted Vegetables, Tom’s Deli Plate, and a chicken skewer with a peach and goats cheese salad. Our Beef Kebab is ideal in this weather – if it’s hot you can go heavy on the salad and simply garnish … Read More
Gavin’s Sausage Rolls are starting to develop a fanatical following – and I can guarantee that you will never have tasted a sausage roll like it. They are about a foot long and utterly delicious. This weekend we have the following sausage rolls available: Beef and Truffle, BBQ Pork, Lamb … Read More
Our Rogate Asparagus is going down a storm and Gavin has been cooking the most amazing pizzas, sausage rolls and brunch with freshly picked asparagus. The brunch is with BBQ asparagus (the best way to cook it), poached eggs and sourdough toast and is the perfect way to start your … Read More
The Sandwich – a Great British staple, ideal for eating on the go, and particularly perfect for picnic provisions. However, there are sandwiches and then there is a Stansted Farm Shop Sandwich. It comes down to the basics: bread and filling. Gavin makes his own brioche loaf which is light, … Read More