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 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
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
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
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
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
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
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
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 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
We had the opportunity to get some Herdwick Mutton in this week. Herdwick sheep have grazed around Borrowdale in the Lake District for over 1000 years, and are uniquely acclimatised to the Cumbrian Fells. The meat has been hung for two weeks and provides a gamey, full flavour that reflects … Read More
Our mince pies are made just down the road in Bosham by the Farmhouse Cookery team. These are traditional mince pies baked by hand using great ingredients with no artificial additives. The pastry is light and crumbly and the mince filling is juicy and delicious. We have tried a fair … Read More