Our dressed crab arrive every Friday, having been cooked and hand-picked that same morning by Rick on Hayling Island. He in turn gets the crab directly off Tony who fishes a number of pots from his boat off Hayling. The crab is landed and dressed less than 10 miles from … Read More
This weekend only we are offering every 6 pack of sausages for £3. Our mighty sausages are all handmade by Gavin at Stansted with natural casings and are gluten free. The pork sausages are all from Goodwood Organic saddleback pigs and come in three varieties Plain pork Stansted Sausage (with … Read More
Gavin is now making a great range of tasty ready to eat products, including scotch eggs and sausage rolls made from Goodwood organic pork. The Scotch eggs are made with our organic Rookery farm eggs and make an ideal addition to your picnic (along with some Cornish charcuterie, award-winning cheese … Read More
Fallow deer are now out of season, but luckily Stansted has a healthy population of roe deer that we can turn to. They are smaller and more elusive, with the bucks currently establishing their territories. You might well hear their bark that they issue when alarmed, before seeing their white … Read More
Westcombe cheddar is one of our great finds – it’s a superb cheddar that matches up to any of the finest British cheddars, but is relatively unknown and as a result, more reasonable in price. Westcombe Dairy has been making Cheddar for over 100 years in the heart of Somerset. … Read More
The Tunworth is a fabulous cheese that is a local and much improved version of a Camembert – in fact Raymond Blanc described it as “the best Camembert in the world”.
Tunworth has won the Supreme Cheese champion of the UK twice (in 2006 and 2013) and is an incredible cheese that we are fortunate to have on our doorstep.
WEIGHT 250 grams
Tunworth has a long-lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in our purpose-built creamery with pasteurized whole cows milk.
First specific starter cultures are added to the warm milk. The animal rennet is added and the curd begins to set. After several hours the curds are cut into one-inch cubes and placed gently into cheese molds.
The cheeses drain overnight and are dry salted the next day. From the production room, they are placed on racks and taken into the ripening room where they grow their white coats.
The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks before being despatched to our wholesale and retail customers.
Sussex Slipcote Garlic & Herb The name ‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese.. The cheese can also be made with an addition of Garlic & Herbs. Slipcote has a light fresh creamy texture with a clean slightly sharp lemony taste. It is … Read More
Stoney Cross is a lovely cheese that we sell either by slice or which comes in a small 800 gram truckle and is very similar to a French Tomme De Savoie. Creamy in texture, sweet flavours, with a distinctly earthy finish, this is a great tasting cheese that is backed up by a shed load of awards. A 3 Star Gold at the Great Taste Awards and a Gold at the British Cheese Awards.
This has to be one of my favourite cheeses, subtle flavours, smooth texture and it’s the perfect size for your cheese boards and would make a fantastic gift.
Lyburn farm makes a variety of different hand made cheeses, all of which are made from our own cows milk and a vegetarian rennet. Although they are pressed, these artisan cheeses are not that close to cheddar cheese. They are, in general, a softer and a more continental type of cheese, with the exeption of Old Winchester and Old Smales.… Read More
This is a favourite in the shop – The Scrumpy Sussex is made to the traditional recipe of the Olde Sussex. The garlic, cider and herbs are gently blended with the curd, so when the maturation of the cheese takes place, the added ingredients have time to infuse and disperse their distinctive zingy flavours.
A hard-pressed, Cheddar-style cheese, made with unpasteurised milk (and vegetable rennet) by The Traditional Cheese Dairy of Stonegate, East Suseex.
Set within the lush green fields of the Sussex Weald, the Traditional Cheese Dairy uses delicious free-range, grass-fed raw milk from award-winning local farms, to create fine-quality artisan cheeses, ranging from tasty traditional cheddars to the critically acclaimed ewe’s milk cheese Lord Of The Hundreds, not to mention our award-winning Burwash Rose, which claimed the prestigious title of ‘Best British Semi-Soft Cheese’ at the 2012 British Cheese Awards.… Read More
Also known as Old Smales, Old Winchester is an older version of Winchester. This is a dryer and harder cheese, becoming more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour. Because Old Winchester is made with a vegetarian rennet, on a number of occasions it is being sold, and used as a vegetarian replacement for a hard Italian cheese, and yet can still be used as a table cheese, it has that bit more versatility. We are selling them at about 16 month plus.
This cheese over the years has won a number of awards, including Best Modern British Cheese in 2006, Reserve Champion Cheese at the Bath and West in 2007, and consistently turns in One , Two and Three Star Gold’s at the Great Tate Awards each year. In 2011 it was 2 Star Gold and 2012 it is a 1 Star Gold and Bronze at the Nantwich Show.
Lyburn make a variety of different hand made cheeses, all from their own cows milk. Although they are pressed, these artisan cheeses are not that close to cheddar cheese. They are, in general, a softer and a more continental type of cheese, with the exeption of Old Winchester and Old Smales… Read More
The Isle of Wight Blue Cheese that won Best English at the 2007 World Cheese Awards is a naturally rinded soft blue cheese that is made with pasteurised Guernsey cows’ milk from the herd that graze around the Queen Bower Dairy.
It is blue veined and is sold at 3-5 weeks of age. It comes with a 4 week shelf life. Being hand-made, the sizes have a minimum weight of 200g but are approximately 230g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Use By date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it has bags of character and the variety of surface moulds that grow on the rind will make this cheese stand out on any cheeseboard.
The cheese picked up further medals in 2008 at the British and World Cheese Awards in Cardiff and Dublin and was a finalist in the 2009 Tesco Cheese Challenge.… Read More
St George’s Mushrooms: This really couldn’t be a more helpfully named mushroom, as you can start looking for it around St George’s day with a fair liklihood of spotting a cosy ring of white mushrooms. This year it has taken me by surprise as it is a month early, but … Read More