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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

Easter Biscuits

Preheat the oven to 200C (400F/Gas 6). Lightly grease two large baking trays.Cream together the butter and sugar in a bowl until light. Beat in the egg yolk. Sift in the flour and mixed spice and mix well. Add the currants and enough milk to make a soft dough. Knead the mixture lightly on a lightly floured surface and roll out to 5mm (1/4 in) thick. Cut into rounds using a 6cm fluted...

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Spiced wild garlic soup

Melt the butter in a large saucepan and cook the onion over a low heat until soft. Stir in the curry paste and cook for a further 2 minutes, then stir in the spinach together with stock, seasoning and mango chutney or honey. Bring to the boil and cover the pan with a lid and cook for at least 5 minutes. Then add the garlic leaves and cook until they are just wilted. Pour into a...

View Ingredients and Recipe - Local Food Recipe

Stuffed butternut squash with sweet pepper sauce

Preheat the oven to 200C (400F/gas mark 6). Peel the squash and cut through it separating the straight end from the bulbous end. Cut the straight end into wedges and the bulbous end in half through the circumference. Remove the seeds. You will now have four pieces of squash with a natural well in them and several wedges. Brush them all with olive oil, season and roast in a...

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