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Pigs are well known as probably the smartest animals on the farm. They have tremendous character and are inquisitive and frisky, making them a real joy to work with.
Seasoning without salt? Surely a contradiction in terms, you might think...
Harvest is probably the busiest time of the year for farmers and getting it right is crucial. A good harvest makes the difference between having enough feed to keep the animals full up over winter and having too little.
If you ever scan a foodie mag or watch a cookery programme, you’ll read or hear mention of seasoning...
A successful fire needs three elements: heat, fuel and oxygen. Getting each of these components right will help you build the perfect campfire to keep you warm while roasting your marshmallows to perfection
Preparing a hanger steak at home is simple once you know how
Salsa, it’s one of several sauces typical of Mexican cuisine..
Because biltong needs to be cut very thinly and is best made from a lean muscle, we chose to use our beef silverside..
Versatile and delicious, pâté is a deserving favourite for snacks, starters, lunches and buffets.
Carpaccio was named after the Venetian artist of the Renaissance period who was known for his use of striking reds, purples and pinks. These colours are echoed in the raw beef fillet that becomes carpaccio when finely sliced.
Making flavoured butter couldn’t be easier and it’s an excellent trick to keep stashed in the fridge or freezer
Originally from the Middle East, houmous is a simple dish that’s now widely enjoyed across the world.
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