Blog

Borlotti, Pointed Cabbage & Wild Mushroom Recipe

We have been delighted with the response to our farm and woodfired kitchen being featured on the current series of ‘Rick Stein’s Cornwall’. Many have asked for the recipe’s so here is the first – we hope you enjoy giving it a go at home! You will need:  50g Cooked Borlotti beans (our Head Chef […]

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Ember Baked Squash, Hazelnut & Gouda Recipe

We have been delighted with the response to our farm and woodfired kitchen being featured on the current series of ‘Rick Stein’s Cornwall’. Many have asked for the recipe’s so here is the second – Ember Baked Squash, Kale, Hazelnut and Gouda. We hope you enjoy giving it a go at home! You will need:  […]

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Win a Wilder Woods Charcoal bundle!

We’re giving away a bundle of our ‘Wilder Woods Charcoal’ – that’s 9kg of fantastic sustainable, chef-grade charcoal delivered to your door anywhere in the UK! Perfect for that long awaited gathering with your friends and family! A collaboration with Cornwall Wildlife Trust, our hardwood charcoal is made using wood sourced from sustainably managed woodlands […]

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Pete’s Poem

MEAT TO PLEASE YOU (we are) Have you ever seen a pair of hares boxing in the spring? March is the month of mad spring boxing. How apt then, that we began this thing, Wedding restricted, in March! It’s not all that foxing. The weather was fine but the atmosphere threatening. On farm, preparing for […]

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Wild Garlic Recipes

Everyone is getting really stuck in to producing all sorts of treats from their kitchen during isolation. We think it’s great and what’s even better is when you can pick the ingredients while on your daily walk! It’s the perfect time of year for Wild Garlic, you can smell it everywhere so here’s two recipes […]

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Project Nancarrow: Kitchen Composters

We all know it: food waste is bad. According to a recent report by the Food and Agriculture Organization of the United Nations (FAO), 30 per cent of all food produced for our consumption – around the world – is lost or wasted somewhere along the food supply chain. And here in the UK, 4.5 […]

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Win tickets to our first Feast of the year!

We’re giving away Dinner Bed and Breakfast for 2 lucky guests at our Farm Feast on Saturday February 8th! Join us for a Feast in the Oak Barn, followed by a comfortable stay in one of our lovely ensuite bedrooms.. Wake up to farm views, (possibly) our first lambs and a hearty, communal breakfast! Sorry, […]

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1000 Mouths 2019 – Gallery

1000 Mouths What an incredible weekend of feasts and festivities on the farm! Thank you so much to everyone involved and thanks to Adam Sargent and Ross Talling for capturing the wonderful memories shown here in our gallery!

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1000 Mouths Charity: Cool Earth

Based in Penryn, Cornwall, Cool Earth has spent the last 12 years working with rainforest communities to stop deforestation and its impact on climate change – putting local people back in control of their forest. With our 1000 Mouths festival raising funds for the non-profit – as well as Cornwall Wildlife Trust – we caught […]

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1000 Mouths Charity: Cornwall Wildlife Trust

In 1999, farms were growing – fast. And they weren’t just getting bigger; they were becoming more intensive in their methods too. Here at Nancarrow, we decided to tread a different path, adopting a more ecological approach to the way we farmed. Skip forward 20 years, and those principles are more important to us than […]

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Exclusive Nancarrow Soap

In the true spirit of nose to tail and ensuring that absolutely nothing from our 1000 Mouths bullock goes to waste, we have teamed up with our friends at Hog & Tallow who are going to take the excess waste fat and using traditional methods turn it into our very own soap! Along with the […]

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Wild Wine School

Next spring we are really excited to have our good friend Debbie from Wild Wine Club launch her new Wild Wine School, taking wine education out of the traditional classroom & into the wild here on the farm! We are delighted for Debbie as Wild Wine School is now an accredited program provider for the […]

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Elderflower Liqueur

Right now Elderflower is in full bloom in the hedgerows all over the farm. Yesterday morning the team were out picking and we’ll soon have homemade Cordial, Fizz and Liquer to serve at the bar. Our queen of the tipples Eavan has put together a recipe for Elderflower Liqueur & our much loved Elderflower Spritz […]

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Midsummer on the farm

We’ve been longing for some rain for week’s now and this week its finally arrived in buckets! Our deep-rooted herbal leys have stood up well in the early summer drought, but the newly sown seeds can finally get going to all our relief. Suddenly there are weeds everywhere! With only 3 cows left to calve, […]

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1000 Mouths is back for 2019! Win tickets!

Help us celebrate 20 years of organic farming with a weekend of feasts and festivities this October. Over the course of the weekend of 4th-6thOctober, we’ll be welcoming 1000 guests to the farm for a festival of traditional crafts, activities, music and of course, food. We’ll be serving street food from our woodfired courtyard kitchens […]

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Planting our ‘Rocket Garden’

With so much going on we didn’t really have time to sow seeds for our kitchen garden this season, so we turned to our friends at Rocket Gardens based near Helston for some of their brilliant organic veg plug plants. The team at Rocket Gardens sow and grow thousands and thousands of seedlings in their polytunnels, and […]

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From the larder…

With the final days of the wild garlic season approaching, we are in the process of stocking the larder with our own wild garlic capers. Now that the flowers have died back and the seed head is left we gather the seeds, picking them individually which is a nightmare job! We generously salt them using […]

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Notes from Nancarrow – May 2019

A dry spring and many hands on deck has meant that things are looking pretty decent on the farm as the summer arrives on a cool breeze. Our ewes and their lambs are settling in well at the top of the hill. Meanwhile, the cattle remain in the valley where they love to shelter under […]

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Smoked Pork Tenderloin

This Smoked Pork Tenderloin recipe is one that we covered on our Smoking & Curing Workshop with Steve Lamb earlier in the month, and we can testify that it’s seriously tasty! It’s also a very easy introduction to the art of smoking meat and you don’t need any fancy kit. Ingredients (serves 3) 1x Pork […]

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Need to Know – Spring Gathering

Our Spring Gathering is just one week away, and it looks set to be glorious weather so we are all in for a treat! There’s loads going on, and you can find all the info on food, drink and activities on our website. Below is some of the key information that you might need to […]

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Wild Garlic Recipes

We’ve been foraging wild garlic for a couple of weeks now, and it’s coming through thick and fast now. It’s so abundant in woodlands, easy to identify and great tasting that we really like to make the most of it whilst it’s in season. Here are a few recipes for using it in the kitchen. […]

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Our New Butchery & Larder Opens Soon!

After months of hard work (as well as the consumption of many pasties and countless games of football over lunch breaks) the new butchery and larder space is nearly complete. It’ll be ready just in the nick of time too, as we’re hosting our Smoking & Curing Workshop in it next week! We can already […]

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The evolution of our ‘no-dig’ kitchen garden

We’re taking a new ‘no-dig’ approach to growing our own vegetables this season. With less soil disturbance, the soil structure should significantly improve within a year or so, and in the meantime we’ll benefit from fewer weeds, fewer pests and, hopefully, a better crop. ‘No-Dig’ gardening is exactly what it implies: gardening without digging. The […]

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Darren’s Foraging Tips – Pennywort

This wild leafy plant is succulent, crisp & refreshing.  It’s very easy to identify and most likely that you’ve already seen it! Pennywort loves to grow on stony walls, and in marshy, damp areas, anchoring itself between the stones and growing in a crown like shape.  I’d describe them as lily pad shaped, round with a long, […]

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Jack’s Cuts – 3 Steaks to try

Our chef, Jack, is an endless bank of knowledge when it comes to the different cuts of meat. Here he shares 3 of his favourite steaks…  Denver SteakThe Denver Steak is taken from the chuck (shoulder of the animal) behind the shoulder blade. It’s a relatively underused, little known cut that is usually put into […]

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Coming Soon….Our Spring Gathering!

We’re very excited to be hosting our Spring Gathering again this year. It will kick off with a Feast on Friday 5th April (and another on Saturday 6th) with loads of daytime events happening on Saturday and Sunday. Tickets will be available very soon (make sure you are subscribed to our newsletter so that you […]

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From Farm to Flame! Our Bone Charcoal

We have always looked at our processes, food waste and the impact of what we do on the environment and our farm.  Burning wood to make charcoal has seemed to be a bit of a taboo subject and something that Darren and Jack are often asked about when they are cooking over the fire.  This […]

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An introduction to Smoking and Curing

Anyone and everyone can produce smoked and cured products at home, and they offer so much value to the keen cook. It’s a skill that enables you to take good ingredients and turn them into great ingredients with minimum effort. Getting to grips with the basics of smoking and curing will really expand your knowledge […]

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All about our Orchard Verjus

Following its popularity at our December Feast last month, we wanted to take the time to explain a little more about the concept of a verjus, and of course share the recipe with you too so that you can try it at home. Verjus is the unripe and sour juice from acidic fruits (and some […]

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One to forage: Scarlet Elf Cup Mushrooms

Head Chef, Darren, gives the low down on these stunning wild mushrooms… Scarlet Elf Cups are, for me, one of winter’s most exciting ingredients.  They offer such an impact of colour in the hungry gap.  Winter greens and mushrooms are a staple in colder times but the colours feel fresh and light and can be […]

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Looking ahead at 2019

20 years after Pete started converting the farm to organic, 2018 ended with us hosting a two day Soil Health conference with many of the big conventional farms from the South West in attendance. The speaker, who had flown in from Oz for the occasion, implored the room to end their reliance on chemicals and […]

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Looking back on 2018

2018 has been yet another year to remember on the farm, for all sorts of reasons.. It started to rain cats and dogs in November 2017 and rain seamlessly turned to snow as the beast from the east passed through Cornwall in early March. Somehow we managed to make it through lambing season relatively unscathed […]

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The Perfect Turkey

Cooking your turkey I always cook the legs and breast separately as I’ve found that cooking a turkey this way gives you the best results without overcooking the breast.  On Christmas Eve, remove the legs and lay them in a dish covered with a thin layer of sea salt and sprinkle sea salt over the […]

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Amazing Sprouts

How does shredded sprouts with pancetta, cider brandy and a creamy tarragon sauce sound? This is how Darren cooks his Brussels Sprouts… Shred the sprouts through a food processor (or very finely slice them). Melt a little duck fat in a pan & crisp up some chopped pancetta. Once the pancetta is nicely browned add […]

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Beef Fat Cauliflower Cheese

This is our twist on the ultimate comfort food. We roast the cauliflower in rendered beef fat from our organic red Devon Cows, keeping a little of the fat for the sauce itself in place of the butter. It’s unbelievably good and just the thing for a Christmas roast. By roasting the cauliflower you concentrate the […]

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The Best Roast Potatoes

Darren goes against the grain a bit when it comes to cooking his roast potatoes. Contrary to popular opinion, he actually prefers to cook his potatoes the day before, whole and in the skins.  This locks in the starch (which will help them become crispy and golden) and has the added benefit of saving a bit […]

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Jack’s Pork Pannetone Stuffing

Whether you’re cooking turkey as your main dish, or something a bit different like rolled pork or something else, Jack’s stuffing is delicious and has a nice, festive twist with the pannetone.   Ingredients (serves 8-12): 4 shallots, 2 celery stalks 4 cloves of garlic 500g sausage meat 1 medium pannettone, blitzed into coarse breadcrumbs […]

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Darren’s been making Spiced Winter Porridge

Who says porridge can’t be festive? Darren’s recipe uses star anise, cinnamon and cardamom along with cranberries and figs. It’s delicious and very easy to make…it’d be a great, fuss-free Christmas breakfast! On the night before, gently warm some milk (approx 1 cup milk per person) with 4-5 cardamom pods, a cinnamon stick, 2-3 star […]

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Notes from Nancarrow

As winter draws nearer, most autumn leaves have now fallen and you’d be surprised at how different the farm looks compared to earlier in the year. The oaks resisted for several weeks longer than the sycamores and ash, but have finally succumbed and dropped their leaves. Only the likes of the hazels and elms still […]

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Get the lowdown on our new Farm Workshops

Over the past few weeks we’ve been busy putting together a series of 2019 Farm Workshops and it won’t be long now until we launch them on our website. The workshops are going to be a great way to get the full Nancarrow experience. A typical workshop might include a nose-to-tail butchery class or a larder […]

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Darren’s Pine Needle Fudge

We had to twist Darren’s arm a bit to get him to share his recipe for Pine Needle Fudge. It is as good as it sounds (i.e ridiculously delicious) and it’s great to have a batch of it on standby as a lovely, homemade gift. It’s also a good reason to go out for a crisp, […]

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Preserved Clementines

As we head into the festive season why not make up a batch of preserved clementines to use in your cooking? It’s an easy win as they’re the perfect thing to add to a warming tagine or stew, and particularly great for a leftover turkey curry! You can use them in desserts too. Basically, a […]

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Jack’s Christmas Crowd Pleasers

Just as you’re thinking about getting friends and family around for a pre-Christmas gathering, and wondering what on earth you can cook, we thought we’d ask our chef, Jack, what 3 things he would recommend cooking over the festive season. Here’s his answer: First off, without hesitation, I’d suggest Beef Short Ribs. They are full […]

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Winter on the Farm

Winter is poking its nose through the farm gates with the first few morning frosts and we’re fully embracing the season change! It’s always a surprisingly busy time of year for us as it’s a real opportunity to get projects underway for the following spring. At the moment we’re renovating the old garages next to […]

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Darren’s Mulled Cider

Nancarrow’s head chef, Darren, has been filling us all with inspiration for winter drinks lately, and this Mulled Cider is a bit of a corker for bonfire night, and so simple to whip up before you head out to gather around the bonfire and watch the fireworks. 1: Roast the Oranges Take 3 small to […]

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Nancarrow on BBC1’s Countryfile

We were thrilled that the team from Countryfile, including John Craven, came to our farm on the first day of our 1000 Mouths festival to film preparations and get a feel for what we do on a day to day basis. From 5 to 8 October, we hosted a festival of feasts which saw guests […]

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1000 Mouths is coming!

We are delighted to announce that we will be collaborating with leading chefs for four nights of feasting in aid of Action Against Hunger this autumn. The concept for the festival is to feed 1,000 guests from a single bullock reared on the farm. Three feasts will take place each night from Thursday 5 to Sunday […]

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Project ‘chicken shed’

Winter 2015/2016 was an incredibly busy one on the farm, and following a huge team effort our humble old chicken shed is now officially a very special Bridal Suite. Huge thanks to everyone involved in the project (sorry if I’ve missed anyone) Mat Robinson, Jamie and Richard, Tony, Craig & team, Tom & Jake, Mark, Mark, Andy & George, Ross, […]

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Joe Mclaren Illustrations

A chance Facebook post from a friend, introduced us the fabulous work of illustrator Joe McLaren. //www.joemclaren.com/ We’re delighted with the images of Nancarrow he has created. Visitors to the farm will soon see these images in and around our barns and we hope limited edition prints will be available in our shop soon..  

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