These Romano Peppers from the Isle of Wight Tomato Stall are truly spectacular – and are the ideal vehicle for creating a delicious meal using up your leftovers. Any remains can be quickly transformed – with rice, beans or pulses, combined with gently fried onion and garlic, and enhanced with … Read More
We have a lovely array of Quickes cheeses, from their cloth-bound cheddars to their hard goat’s cheese, and their Devonshire Red, which all come in pre-packs. Mary is the 14th generation of the Quicke family on Home Farm, in Newton St Cyres, Devon and has been running the cheese business … Read More
Making Sourdough Simple! If you want to make seriously good bread, then sourdough is the way forward. However, if you have trouble developing your sourdough starter or are short on time, then you can turn to this fantastic, locally made Organic Dried Sourdough Starter. All you need to do is … Read More
In the interests of quality control and maintaining standards, I thought I would try one of Vicky’s Chicken and Asparagus Pies for lunch today. It was full of succulent chicken, fresh Rogate asparagus and a rich, creamy sauce. No filler, no random bits of swede or unidentifiable vegetable matter, just … Read More
These are the most beautiful creations you can imagine, and not only do they look spectacular, but they taste divine as well. You can choose between individual entremet or cakes for 4 people. If you want a larger cake, please get in touch. Made by Sophie-Anne who has helped us … Read More
I love one-pot wonders as it keeps the washing up under control while creating a dish that oozes with flavours. I recommend sausages AND chorizo because it gives you an extra level of texture, and it’s worth cooking the chorizo in small chunks until it’s a little bit crispy on … Read More
It’s always risky to post pictures of lambs, pigs, and cows alongside recipes and images of butchered pork and beef cuts, as most of us have become removed from the realities of where our food comes from and the processes necessary to put food on our plates. I’m always concerned … Read More
It’s time to sing the praises of our blue cheeses, with an incredible selection of local, national and European blues on offer this weekend. Our locals include the mighty, award-winning Isle of Wight Blue, but is joined by another local newcomer, Blue Clouds from Balcombe in West Sussex, a rich, … Read More
We have a lovely new range of flavoured Dorset Sea Salts that are ideal for cocktails, marinating meat, cooking and finishing. There’s a whole world of science around salt, with its primary use in cooking as a seasoning to enhance flavour. It’s an essential mineral component of a healthy diet, … Read More
Dorset Sea Salt uses ancient and modern techniques, hand-harvested from the waters of the Jurassic Coast to give you the cleanest, purest, and freshest sea salt on the market. Due to the world-famous and unique geology of the Jurassic coast, Dorset sea salt possesses a distinct mineral profile. Rich with … Read More
Muntjac is one of the most delicious meats, being fine-textured, lean and mildly gamey, and the butterflied haunch is perfect for 6 people on the BBQ. The butterflied haunch can be treated like a large steak, seared on both sides and then rested for at least ten minutes, it should … Read More
Our pork has to be one of our most consistently excellent products. I know that if a new customer walks into the shop for the first time, and I can persuade them to go home with a pork chop, they will be customers for a long time. I think many … Read More