Burns Night Cheese: Caboc & Blue Murder
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Celebrate Burns Night with some wonderful Scottish Cheese, to be enjoyed with a wee dram and a lengthy recital of Robert Burns. Caboc: Said to be Scotland’s ‘oldest cheese, Caboc is a rich double cream cheese, which is allowed to age naturally without the addition of rennet. The cheese is … Read More

Buddha Bowl
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If you want to really enjoy a full veggie meal that fills you up and gives you a full range of tastes, textures, and nutrients with each bite, then the Buddha Bowl is the way to go. This is a great way to use different vegetables from a veg box, … Read More

Auntie Vals Marmalades
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Auntie Vals are based in Storrington and make an extraordinary amount of marmalade in small batches in West Sussex.  There’s a superb choice of marmalade flavours, including ginger and licorice for the bold. They do a huge amount of community work and only employ people with special needs and disabilities … Read More

Purple Sprouting Broccoli
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Purple Sprouting Broccoli is such a wonderful vegetable, giving us a delicious, healthy and versatile bunch of greenery at a time when we all need a little cheer in the kitchen.  I put it alongside asparagus in terms of taste – it’s good enough to eat on it’s own (maybe … Read More

Sauerkraut and Kimchi
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Our fresh, unpasteurised Sauerkrauts and Kimchi are made by Simon in Petworth at the Sauerkraut company. Simon takes the best freshest juiciest vegetables and finely shreds them, before adding just the right amount of Himalayan Pink Salt to the mix. After only a matter of hours, trillions of Lacto-Bacteria (Lactobacillus- … Read More

Seville Oranges
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This year’s Seville Oranges are in – and with lockdown in place and cold, damp weather, there is no better place to be than stirring a large pot of seriously citrussy warm Seville Oranges for some homemade marmalade. Here are some useful tips for marmalade making: Use fresh Seville Oranges, … Read More

Big Green Egg
Bespoke Big Green Egg Class
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Do you want to expand your BBQ repertoire or have an outdoor celebration with friends or family?  Julie will either come to your house (if you have a Big Green Egg) or the Farm Shop Courtyard, and teach you how to best utilize the Big Green Egg for a delicious … Read More

TRIPLE TRUFFLES MIXED 16 BOX
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We were extremely sad to hear that this will be the last Valentines for JKFine Chocolates, as Jamie looks for new adventures.  We have greatly enjoyed supporting and feasting on his wonderful hand made truffles that are truly exceptional.  This is your last chance to enjoy them, with a mixed … Read More

Venison & Beef Bresaola
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Bresaola is air-dried, spiced and salted beef or venison, aged for at least three months, then thinly sliced to provide a delicate, delicious melting finish. Sussex Gourmande create this artisan charcuterie using produce from the South Downs and local area. Their bresaola reflects the landscape around them and is sourced … Read More

Game Pies
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We will be making Game and Venison pies to order, for collection between the 22nd and 24th December this year. Each pie is filled with local game, our homemade stock, mushrooms, and root vegetables, encased in our homemade pastry.  All you need to do is heat it up in the … Read More

Venison & Beef Wellington
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This is the ultimate ready meal – a wellington with our own homemade pastry, mushroom duxelles, and either wild venison loin or Hampshire beef fillet, ready to pop in the oven for 20 minutes.  A luxury meal without the faff, you need to treat yourself to this over the Christmas … Read More

Dampney’s Remarkable Drinks
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Dampney’s make a superb range of fruit-based gins, vodkas and liqueurs that use local farmed and hedgerow fruit. They are steeped, pressed, filtered and bottled in East Meon (the Meon Valley is a hotbed of alcoholic producers – there must be something in the water!) and the whole family gets … Read More

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