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
Our pork shoulder is on special offer at the moment, reduced from £9.95 to £7.50/kg. We use Scott’s Free Range Pork which is reared on the South Downs above Storrington. It is remarkably good pork at a fantastic price. This is a versatile cut, which is fantastic as a Sunday … Read More
I’m so excited to see the new season’s Purple Sprouting Broccoli in the shop – fresh from the fields of Runcton. I consider purple sprouting to be on a par with Asparagus, with superb flavour, and equally as versatile, and if you don’t believe me, then try this recipe for … Read More
Wild rabbit is one of those forgotten tastes that should definitely be brought back to the table. Rabbit is good value, lean, healthy, and extremely tasty. It’s also sustainable with numbers needing to be controlled, especially around Chidham where these rabbits have come from. This casserole is rich, fragrant and … 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
Autumn lamb has superb flavour, and holds up well with the spice and fruit of the tagine. We have a load of quince in the shop at the moment, thanks to a glut from a customer’s tree. They are odd shaped and beautifully scented, and this is an excellent use … Read More
This is a seriously delicious but simple plate of food – blending summer and autumn flavours at the start of the game season, when the days are warm, and the evenings cool. The Hampshire partridge leg takes a little longer to cook than the breast, and you can ask our … 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
We have been getting ready for a weekend of catering parties and Lee has been mass producing our lamb koftas. These will be available to buy in the butchery using local lamb, but if you would like to make them yourself, the recipe is very simple and the results are … 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
Calf’s liver is a true delicacy that is in danger of being well and truly forgotten. It’s almost impossible to buy fresh calf’s liver in a supermarket, and I’ve no idea what happens to it all. I presume that it is shipped to the continent where they still fully appreciate … Read More
This is a seriously delicious spring soup that can be enjoyed warm or cold, depending on what the British weather is getting up to on the day. You can prepare it in advance, and it uses the finest seasonal ingredients as the English vegetable season gets underway. This method ensures … Read More