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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

Leek and Potato Soup

Trim the leeks but leave as much green on as possible. Split them down the centre and shred them finely. Wash well and drain. Peel and cut the potatoes into small chunks. Sweat the leeks in the butter but do not colour them - be patient, as this is crucial to the flavour. It will take at least 25 minutes. Add the potatoes and seasoning then cover the vegetables with water. Bring to the boil and al...

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Grilled Fish with Tartare Sauce and Melted Cheese

Place the fish in a foil lined grill pan. Season with salt and pepper. Roughly chop the cornichons and capers and in a small bowl mix them into the tartare sauce. Spread the mixture all over the fish. In another bowl mix the breadcrumbs, cheese, coriander or parsley, cayenne, lime or lemon zest and juice. Sprinkle this over the fish and dot a little butter here and there. Place the grill pan at le...

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Smoked Trout and Watercress Tart with Horseradish Cream

Rub the butter into the flour with a pinch of salt or use a food processor. When the mixture resembles fine breadcrumbs, add enough cold water to bind into a pliable dough. Rest in the fridge for 20 minutes, then roll out and line a 25cm diameter, loose-bottomed, deep flan tin. Prick all over with a fork, brush with the egg yolk and bake for 10 minutes at 180C (350F, Gas mark 4). Slice the onion a...

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