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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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