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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

Hearty Turkey Broth with Bacon Croutons

Melt the butter in a large saucepan and fry the turkey, leek and onion for 4-5 minutes until the vegetables begin to soften. Stir in the carrot, potato and stock, bring to the boil and simmer for 15 minutes or until the vegetables are just tender. Mix the cornflour with 2 tbsp of the milk and stir into the soup with the remaining milk and sweetcorn, simmer stirring until thickened. Add the parsley...

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Toad in the Hole

Slice the onions thinly and fry them in a little oil slowly, until they are soft and just beginning to turn golden, for about 8 minutes. Put to one side. Put the flour into a bowl, make a hollow in the centre and break the eggs in. Slowly pour in a little milk, gradually working in the flour into the milk/egg mixture. Keep adding more milk and water, beating the mixture with a wooden spoon until i...

View Ingredients and Recipe - Local Food Recipe

Blackened Chicken Breast with a Vegetable Couscous

Crush the garlic and add to the mustard, chutney, fresh herbs, a little salt and lots of black pepper. Mix these ingredients to a paste. If the chutney is fruity and chunky, sieve it. Skin the chicken breasts and bash them out with a wooden rolling pin. Spread the paste over the breasts and leave to marinate if you wish while you prepare the couscous. To make the couscous, crush the garlic and cho...

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