We have a number of Hampshire Down sheep and lambs on the estate, a native breed feeding on the natural herbs and grasses of Stansted. These lambs provide a superior quality taste, texture and tenderness that led one of our customers to comment that “It was without doubt the best … Read More
We have some extremely tasty, unusual and interesting potential Christmas presents in the Farm Shop this year that would be ideal for those individuals who are very hard to get presents for. Starting with our hampers that you can fill with loads of delicious local goodies, from cheese to chutneys, … Read More
This week we have some lovely Goodwood Pork that comes from a Saddleback and Gloucester Old Spot cross. The traditional, rare breed pigs have a thicker layer of fat which provides incredible flavour and succulence to the meat that results in a completely different taste to the mass produced supermarket … Read More
Who would you have on your board this Christmas? We are blessed with some fantastic local cheeses that all compliment each other on the cheese board so that you can have a distinct array of outstanding cheeses from Sussex and Hampshire alone, although we do have other great British cheeses … Read More
This is the final week where we can guarentee you the size of turkey you want, and please do try and order your gammon, smoked salmon, foie gras, local veg and anything else we can help you with as soon as possible. The turkeys are from Walters Farm where they … Read More
In this course, local chef Neil Rusbridger will demonstrate how to pluck, breast and quarter a pheasant – a skill that can apply to any game bird. Neil will discuss the different game seasons, flavours and qualities of all the English game that we have available from the Estate and … Read More
Neil Rusbridger will be cooking Stansted Venison loin with porcini mushrooms and red wine sauce, while at the same time discussing how to prepare and cook with local game. The venison is wild fallow deer from the estate and is culled as part of the forestry management to ensure healthy … Read More
We shall provide full details of this event shortly. Rosemary Moon “I have an insatiable curiosity about where food comes from” admits food writer Rosemary Moon. Simply eating good food is no longer enough – anyone who truly cares wants to know how their food was produced and the … Read More
Lawrence Murphy, chef and owner of Fat Olives in Emsworth, will be cooking delicious pan fried bream with fennel, kohl rabi, sea purslane and red pepper sauce. The bream is currently being caught in the solent and is one of the finest eating fish, on a par with bass. The … Read More
Partridge is shot at the local Watergate estate and is a perfect introduction to British game as it is mild in flavour and delicious. Jayne from Yarty Cordials will be pan frying the partridge with blueberry basil vinegar, giving the partridge a delicious tang. This works well in a winter … Read More
Jayne from Yarty Cordials will be preparing pan fried Scallops with garlic vinegar and chopped parsley to start with, and will follow with fillets of black bream with chilli and lime vinegar. The scallops and bream are sustainably sourced from the Solent, and Jayne will be pan frying the scallops … Read More
Gavin Leigh is the Stansted Farm Shop butcher as well as a highly acclaimed chef. Gavin will show you how to get the best results from a shoulder of pork, by first brining the pork, then slow roasting for a sensational joint that will simply fall apart into delicious mouthfuls. … Read More
