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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

Osso Buco

Coat the pieces of veal in a little seasoned flour. Heat the butter in a pan and brown the pieces of veal, try not to crowd the pan and place in a casserole. Add the chopped vegetables and chopped garlic into the same pan and cook until softened. Transfer to the casserole and add the remaining ingredients. Season well, add a pinch of sugar and bring to the boil. Simmer gen...

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Sorrel and Herb Tarts with Melted Goats Cheese

Preheat the oven to 170C (325F, Gas mark 3). For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin. Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it colla...

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Mushroom and Lentil Soup with a Pastry Lid

Peel and chop the onion and garlic and cook gently in the butter. Chop the mushrooms. Peel and dice the potato. Add these to the onions along with the thyme, lentils and 600ml (1 pint) of water and continue cooking gently, covered with a lid. When the potato and lentils are cooked, liquidise briefly still keeping the soup chunky. Taste to che...

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