We are offering a fantastic Christmas deal for anyone who buys a Big Green Egg before December 15th 2025. If you buy a Big Green Egg, we will include a free cast iron griddle and a Chapel Down Gift Box that includes two bottles of English Sparkling (one Brut, one … Read More
We’re very sad to be saying goodbye to Vicky, who is moving on to a new job at the Watercress Line and stepping away from the kitchen. Vicky has been a fantastic deli chef over the years — the creator of so many of our favourite pies, quiches, and sausage … Read More
If you’ve been walking through country lanes over the last few weeks, you may have noticed an abundance of sloes on the blackthorn, the branches festooned with beautiful dark purple plums. You can make your own sloe gin, or you can rely on the family expertise of the Dampney family … Read More
Every few years when the conditions are perfect, the woods produce a glut of the most glorious food: Porcini mushrooms (also known as Cep in French or Penny Bun in England). The heavy rains after a dry summer stir the subterranean world into action, and the mycellium networks that weave … Read More
We have started offering our coffee and tea again, with delicious Edgcumbes ‘Sussex Barn’ coffee and our Sussex Tea, including peppermint and Earl Grey. We will also have iced coffee available this weekend, with vanilla or caramel syrup. Our coffee has been locally roasted and is ground fresh every morning … Read More
The scent of wild garlic wafts through the woods, often reaching you long before you catch sight of the lush green patches carpeting the woodland floor. This delicious wild relative of chives and cultivated garlic has a milder flavor and makes a fantastic substitute for spinach in most recipes. It’s … Read More
We have Vicky’s delicious homemade brownies in the deli counter, and we are offering a brownie and any flavoured tub of award-winning Baboo Ice cream (125ml) this weekend for £5. Have a taste of the brownie at the deli (it’s the perfect combination of rich, dense, gungy chocolate with a … Read More
Autumn has most definitely started, and partridge are now in season. This recipe uses locally sourced ingredients but with an Asian-style twist with sesame oil, soy and ginger that works with the forest mushrooms for a delicious Autumn umami hit. You could also add miso cabbage for the full meal! … Read More
We have a few copies of an amazing recipe book, The Road From Karachi, a fusion of Indian and Pakistani cuisine that was brought to me by Nadia, a full time college teacher and fitness trainer. This Indian and Pakistani cookery book has some history to it. The original book … Read More
A few months ago, Hill Farm Juice wrote a letter to say that they are no longer able to stay in business. The price of apples has not risen in the 23 years that they have been in business, while the price of electricity, glass, packaging, distribution and labour has … Read More
Pheasant Eggs are only in season for about 6 weeks, so take advantage while you can. They are smaller and richer in flavour than hens eggs, so pack a punch and can be used in any recipe that calls for normal eggs. Just replace a large hen egg with 3 … Read More
We had a great turnout last weekend for our producers’ party in the courtyard, with the rain stopping at 10.30 am and the sun making an appearance in the afternoon, much to everyone’s surprise. A huge thank you to our customers, producers and our staff for putting on such a … Read More