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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

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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Apple Pie with Mixed Spice Pastry

To make the pastry, mix the flour, mixed spice and icing sugar together and rub in the butter. (I use a food processor). Work in the eggs to create a dough and chill it for 30 minutes. Preheat the oven to 190C (375F, Gas mark 5). Roll out half of the pastry, reserving the other half for the top. Line the tin. Bake blind for 10 minutes, and not cooking it thoroughly. Peel, quarter, core and slice a...

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Sylvia's sausage and leek roly-poly

Preheat the oven to 180C (350F, Gas 4). Mix together the flour, suet and seasoning in a bowl. Add just enough water to make a soft dough. Knead lightly and roll out to an oblong strip to about 0.5cm (in) thick. Scatter the thinly sliced leeks and break up small pieces of sausage meat and dot evenly over the leeks, leaving a clear 1cm (in) border. Sprinkle on a little dried herbs if using. Sea...

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