Curate
Elderflower Cheese
It's said that summer starts when elder trees burst into flower and ends in late August when the berries are ripe. De...
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Reading The Land by Dr. Katharine Earnshaw
This is a guest post by Dr. Katharine Earnshaw, a lecturer in Classics and Ancient History at the University of Exete...
One man and a van: A food odyssey
Last month we were delighted to host chef John Quilter along with a crew from Woman & Home as part of the NEFF Fo...
Uncovering new dimensions in cheesemaking
On Tuesday 20 March, we joined forces with Montgomery’s from Somerset, and revealed the results of an experiment whic...
A Vintage West Country Pairing
We always love having visitors to Home Farm and last month we hosted a welcome group from Sheppy's Cider. With their ...
Ultimate Crisp Sandwich
Marking the launch of Burts Chips’ brand new Mature Cheddar & Spring Onion crisps, made with Quicke’s Mature Clot...
Festive Winter Feasting
As the days get shorter and the evenings draw in, we're thinking up delicious pairings, practising our festive recipe...
For the Love of Food
We're really proud to be involved in a very special project. Over a year ago we met talented duo Chris and Rob from W...
This Land
This year brings the single largest change in our time-honoured recipe in decades. Harnessing one of nature's purest...
Wellbeing from the sea
With just four ingredients in cheese making, we passionately believe that each one should be the best it can possibly...
A new wave in cheese
Following years of testing, tweaking and ageing in our stores at Home Farm, we are very pleased to announce a new pa...
