All Listings

Listing post type
  • Trenchmore Farm

    Email:

    Mixed family farm in Cowfold, West Sussex. Sussex x Wagyu beef sold direct to chefs, Silly Moo Cider fermented on the farm with apples from our cider orchard and our apple swap with the gardeners of Sussex, Heritage wheat trialled – great flavour / low yield (Great Taste award for the wheat berries). We are low input / high science farmers – aiming for good food grown well – it is a journey!

  • High Farndale

    Email:

    Free range pork, dry cured bacon and 100% grass fed hogget all sold direct to small shops/makers and customers at home.

  •  

    Bray’s Cottage Pork Pies

    Email:

    The team at Bray’s Cottage Pork Pies, based in a flint barn overlooking the wild North Norfolk coast, are famous for making unusually good, award winning, pork pies. Owner, Sarah Pettegree, says her pies are all about flavour and the celebration of great food. In the Spring she forages for fragrant wild garlic in the woods beside the nearby River Glaven. In the winter the pies have festive fig and orange and the summer lemon, parsley and garlic. Besides the seasonal pies they have a year round range which includes onion marmalade pork pies (their best seller), a more traditional pork pie and one with chorizo. Their pies are available from good independent retailers across the UK. They also have a thriving mail-order pie shop and make large celebration pies, with bespoke pastry messages baked on top. Sarah says “Our celebration pies are used for birthday’s, wedding proposals and everything in between, including incredibly funny ones! I love being part of people’s special occasions.” They are also known for their beautiful, multi-tiered wedding pork pies, which have been featured in national and international publications, from GQ to Country Living. They only make one of those a week, so it pays to get your booking in early. And, if you would like to learn to make pork pies they also run pork pie courses, in conjunction with Dr Tim Kinnaird of Masterchef fame’s cookery school in Norwich.

  •  

    The School of Artisan Food

    Email:

    The School of Artisan Food is based on the Welbeck Estate in North Nottinghamshire in the heart of Sherwood Forest.  It was set up as a not for profit organisation by a group of food enthusiasts who recognised the need to train new generations in the artisan food methods in danger of being lost or displaced by industrial food production. The school opened its doors in 2009 to teach practical food production skills as well as to research methods and traditions and explore their relevance today. The School offers a wide range of courses from introductory level to professional level in bakery, butchery, curing and smoking, pie, cheese and ice-cream making, pickling and preserving. There is an emphasis on tastes and processes such as fermentation which develop slowly and on awareness of the provenance of raw materials and the distinctive characteristics of food from different areas.  The School also offers expert tuition for those considering setting up a food business or wishing to expand an existing enterprise. The School is dedicated to ‘producing good food from local resources and educating the people who will make a living in the sustainable food landscape of the future’.

  •  

    Kieran Jefferson – writer and chef

    Email:

    Kieran Jefferson is a cook, writer, forager, sheep wrangler, chicken whisperer, and beekeeper. After twenty years as chef in busy restaurant kitchens, he moved with his partner to the countryside of Burgundy, France, and is now in the process of making their smallholding as self-sufficient as possible, growing vegetables and fruits, foraging for wild foods, raising animals for eggs and meat, and keeping bees. He is a member of the Association of Foragers, a partner in the off-grid catering company Forage and Fire, and contributing editor of Locavore Magazine. He has also written for Terroir Review, Crumbs Magazine, and Modern Salt.

Showing Listings 226-230 of 230