Rocket, Honeycomb, Goat’s Cheese & Walnut Salad

We have some Stansted Estate honeycomb available this weekend.  Collected by John the Bee Man, the bees have had a fantastic year across the wildflower meadows of Stansted, producing some truly excellent honey. This is a delicious salad that combines salty and sweet with the peppery rocket.  You can use … Read More

Apple Cider Vinegar

Apple cider vinegar has long been regarded as a beneficial tonic, with the ancient Greeks using a combination of water, vinegar and honey to make the ‘medicine’ Oxycrat.  Willy’s ACV with ‘The Mother’ contains friendly, probiotic bacteria; acetobacter and lactobacillus and with a ph of 5, can help support an … Read More

5 Star Rating with the Food Standards Agency

A huge pat on the back to Sam, Lee (Butchery), Gavin (Kitchen) and the team for ensuring that we maintain our 5 star rating with the Food Standards Agency following a full inspection today.  While this should be a given, it is one of the parts of our business that … Read More

The Future of Food

This is a pretty broad topic, so I’ll start narrowing it down immediately.  We’re at a crossroads with farming and Brexit, with our politicians on the verge of deciding the future of our countryside, farming and food production. We have all read the headlines about free trade with America and … Read More

Pulled Pork Recipe

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

Lamb Kofta Recipe

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

Local Flowers – Ben’s Alstroemeria

Ben has been delivering his fantastic Alstroemeria to the shop for the last three and a half years, providing colour all year round.  He has just been nominated as the BFA (British Florist Association) GROWER OF THE YEAR!!  Now he needs our Vote to make sure he wins.  As Ben … Read More

Jacob’s Ladder – or Beef Short Ribs

Jacob’s Ladder is a cut of beef that is gently coming back into fashion, and can be cooked in two different ways.  You can slow cook it for at least three hours until the meat is succulent and falling off the bone, or you can cut thin strips off the … Read More

Tempted by Truffles

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

Burrata & Heritage Tomatoes

While we love to champion our fantastic local produce, occasionally there are products that have to come from further afield because they are so good and simply can’t be replicated.  Burrata Cheese is one of those – a delicate ball of contrasting textures and flavours that is a culinary experience … Read More

Pork Butchery Course
Pork Butchery & BBQ Course

This is a course to not only learn about the different pork cuts available, but also how best to cook them for the finest results. We source our pork from Scott’s Farm in Storrington.  The pork is completely free range, roaming pastures on the South Downs, with high welfare the … Read More

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