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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

Moroccan Turkey and Herissa Stew

Heat the oil in a large heavy based casserole dish or saucepan. Add the turkey and cook for 4-5 minutes until browned. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes until softened slightly. Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes. Return the turkey to the pan and stir in the butter...

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Braised Pheasant with Quince

Preheat the oven to 190°C (375°F/Gas5). Melt the butter in a flameproof casserole dish large enough to take the two pheasants whole. Add the oil and brown the birds briefly but thoroughly in the butter and oil. Remove from the casserole dish and set aside. Reduce the heat, add the onion and quinces to the casserole and soften for about 10 minutes. Add the honey, orange zest and juice and g...

View Ingredients and Recipe - Local Food Recipe

Gravalax and Potato Pancakes with a Dill and Mustard Sauce

Mix the sea salt, sugar, black pepper and dill together and put in a jar. Remove and discard about 4in of the tail-end of the fish. Lay out a sheet of clingfilm large enough to take the fish. Put a spoonful of the cure on the clingfilm and arrange it to about the shape of one side of salmon. Place 1 piece of salmon, skin down. On this, spoon a thick layer of the cure. Place the other piece of salm...

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