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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

Blood Orange Souffle

Chill the souffl dishes. Preheat the oven to 200C (400F, Gas mark 6). Brush the lip and inside of the souffl dishes with a little melted butter and coat with a little caster sugar. Mix the cornflour with a little of the juice to make a paste. Boil the remaining juice and whisk into the cornflour paste. Once cooled down, beat in the egg yolks 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...

View Ingredients and Recipe - Local Food Recipe

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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