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Thinking about Christmas? Find your local turkey supplier.

Posted - Tuesday, 15th October '13

Find a local supplier of a wonderful fresh turkey for that all important Christmas day feast. The quality of a free range locally sourced bird cannot be under stated and is an important element of the festive season. To find your  nearest suppli... Read More - Farm Shop Blog

Opening Today - Three Trees Farm

Posted - Thursday, 10th May '12

*Opening Spring 2012!* - Three Trees Farm is a family run farm shop and cafe offering home produced and locally sourced food and drink. We are Wiltshire based, located just outside the village of Chiseldon. We believe in supporting local producers... Read More - Farm Shop Blog

Eversfield Organic - Recently Updated

Posted - Thursday, 12th April '12

Eversfield Organic is the home to our 100% grass fed award winning organic meat. The quality and taste is carried from our Devon fields to your plate creating the most convenient way to enjoy tasty succulent meat which is prod... Read More

Local Food Recipes - Local Food Recipe

Hot Sussex Smokie

Poach the haddock in the milk with the bay leaf until only just cooked. Drain the fish onto a plate reserving the milk. Melt the butter in saucepan and add the flour stirring well for about two minutes to allow the flour to cook. Slowly add the poaching milk and bring to the boil, stirring until the sauce is smooth. Take off the heat and whisk in the cream and the grated cheese. Add...

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Prune and Lemon Tart

Make the pastry by the usual sweet crust pastry method and line the flan tin with it. Preheat the oven to 180C (350F/Gas mark 4). Chop the prunes up and make a layer on the uncooked pastry. Whisk together the milk, cream, egg, lemon zest and ground almonds. Spoon over the prunes. Sprinkle with a good layer of caster sugar. Bake in the oven for 30-40 minutes until set and golden brown. Delicious se...

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Sage and Onion Stuffing

Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, a...

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