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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

Beetroot and Tomato Risotto with Parmesan Cheese

Heat the butter in a large, (if possible wide) pan. Add the onion and cook gently, so it does not brown, until very soft (takes about 5 minutes). Add the garlic and cook for a further 2 minutes. Meanwhile, bring the stock to a simmer in a pan and leave it over a low heat. Add the rice to the onions and stir. Add the cooked beetroot, half of the tomatoes and a couple of ladles of the simmering stoc...

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Surprise Creme Brulee

Preheat the oven to 140°C (275°F/Gas 1). Cut six slices of bread about 1cm thick then using a round pastry cutter the same size as your ramekins, cut six discs of bread and place one in the bottom of each ramekin. If using a vanilla pod, split in half and scrape the seeds into a saucepan, then add the pod or vanilla extract and the cream. Bring gently to the boil. Remove from the heat an...

View Ingredients and Recipe - Local Food Recipe

Blancmange with Bay Leaves

Soak the gelatine sheets in cold water. Bring 275ml (½ pint) of milk to a simmer, remove from the heat and add the sugar and bay leaves. Leave to stand and infuse for ½ hour or so. Once infused, take out the bay leaves and add the remaining milk. Warm the soaked gelatine until melted and whisk into the blancmange base. Lightly grease a jelly mould and pour in the mixture or you can u...

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