Hairy Hungarian Hog – Mangalitsa Pork
post

The Mangalitsa Pig looks half sheep half pig, with a distinctive fleece that derives from being cross-bred with a wild boar.  It’s meat is renowned for wonderful flavour due to a rich marbling of fat that provides succulent texture and taste which has led to the meat being described as … Read More

Courgette Recipes and the Veg Swap Scheme.
post

Following on from a newsletter request for courgette recipes, we had a great response for some delicious solutions of managing the seasonal glut. It might be worth pointing out that if you do have a glut of any fruit or veg this summer, then we would be happy to barter … Read More

Crayfish Party
post

We have some live local crayfish available at £19/kg or £90 for 5kg – a perfect summer party food! Enjoy a delicious celebratory feast with a glorious Swedish crayfish party while at the same time eating one of the most ethical and ecologically tasty wild foods as you play your … Read More

Burwash Rose: semi-soft raw milk Cheese
post

We currently have one of our favourite cheese discoveries in the deli at the moment: Burwash Rose.  This cheese is made from raw milk from a grass-fed dairy herd in the village of Cuckfield, West Sussex. The cheese is then crafted by Traditional Cheese Dairy in Stonegate East Sussex Burwash … Read More

Tremendous Trout Treat – Wild Tagged Sea Trout
post

Sea Trout is very similar to wild salmon, being slightly more delicate, but equally as tasty and considerably cheaper.  This is a superb opportunity to enjoy this fantastic wild fish during the short season when it is available.  Prices are currently £16/kg. The Sea Trout are caught and tagged in … Read More

Grow Your Own Clothes – cloth making course
post

Cathy Flower-Bond will guide us through another of her amazing courses on 12th July – how to grow and make your own clothes! The course runs from 10.30am to 3pm. Learn about how to produce natural fibres from fleece, nettle and flax. before spinning a little on spindle whorls (Try your … Read More

Traditional Dairy Course
tribe_events

A hands-on cheese making course focusing upon dairying techniques through the ages. We shall be making butter and different styles of cheese from historical cheese recipes. No prior knowledge is expected. Set in the fabulous old kitchen at Stansted House, this course is ideal for all the family and includes … Read More

Whole Hog Butchery Course
tribe_events

Gavin Leigh, the Stansted Farm Shop butcher, will demonstrate how to butcher a whole pig into the different cuts, as well as making sausages and bacon. The saddleback was reared on the Stansted Estate, feeding on (amongst other things) leftovers from the shop in a free range pasture. Gavin is … Read More

Sausage Making Course
tribe_events

Come and join us for an evening of sausage making where you learn about the history of sausages, while getting stuck into making sausages using techniques from around the world. The evening finishes with BBQ’d frankfurters and beer or wine. You will learn about the different cuts of meat and … Read More

Go the South Downs Way
post

At the last minute I was foolishly persuaded to hit the South Downs Way on Tuesday with some friends who had already cycled from Winchester to Amberley the day before.  I met up with them in the Sportsman Inn the night before in some trepidation, as I hadn’t exactly prepared … Read More

I’m a Sole man – Dover sole landed at Emsworth.
post

Dover sole is for me the perfect fish to eat – great flavour, with a meaty bite that is incomparable with other fish.  As a result, it is highly sought after – especially on the continent – which results in a high price tag.However, if you buy Dover Sole straight … Read More

1 60 61 62 63 64 65 66 74