The last of the game, the first of the rhubarb, the peak of purple sprouting broccoli

Haggis, Seville Oranges and Rabbit – including the ‘handful’ recipe which is the simplest possible rabbit stew recipe.

Slow roast pork belly slices, tinned beans and roast bananas

Onions, Lamb’s liver and Savoy Cabbage

Our three things to eat this week are Celery, Pork Chops and Pears

1. Venison sausages. 

Meet producers, and taste our produce, at our second Christmas Tasting Fair at our Walsingham shop on Saturday 17th November. Come and enjoy a drop of mulled wine and tastings of all our Christmas goodies. Candi’s Chutney, Cley Smokehouse, Munchy Seeds, Norfolk Brewhouse, Jennifer’s Kitchen and Thistlefield are all planning to attend. As well as tasters from stock and from our own kitchen Read More

Busy times at Walsingham Farms Shop at Walsingham… In the first week of half term, visitors were beginning to stock up with Norfolk provenance provisions and Christmas stocking fillers. Selling really well is this delicious Black Shuck sloe gin (the company also produce rich sloe gin truffles), just launched this October from the Norfolk Sloe company, and made Read More

Wild rabbits make a delicious, economical, lean and healthy dish. At just £2.99 each from our butchery, one rabbit easily serves two (or three less hungry) people. Prunes and bacon are not just a canapé combination (wrap streaky bacon round a prune, spear with a cocktail stick and then bake until the bacon is crisp Read More

Everyone is welcome at our Open Farm Sunday event at Walsingham Farms Shop this Sunday, 17th June.  Let’s start praying for some cheerful weather! The event will run from 10am-4pm.