Wednesday: We are open from 8.30am - 5.30pm

Traditional Quality Beef and Pork straight from the heart of Hertfordshire

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  • What’s in season

    Seasonal food is important for extra freshness, value and flavour, find out ‘what’s in season’ this month and how to make the most of seasonal flavours from our Farm shop. 

    December –


    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery. This round, leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief blanching is best!


    The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around – a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes. Carrots should be firm, with unblemished, bright orange skins,  look out for young, thin carrots with their feathery greens still attached – they’re particularly tender and sweet.

    Grass-Fed Beef

    Our cows are reared to the highest standard and this time of year the cows are grass-fed! Whatever cut of beef you decide to cook always ask your butcher for advice how to cook the perfect cut of beef!


    With an ugly appearance and uninteresting, knobbly root, celeriac has inner beauty. The flesh crispy when raw, silky smooth when cooked, has a delicate taste with the flavours of celery and parsley with a slight nuttiness. Try it mashed with potatoes and garlic as a side to any meat or fish dishes.


    Venison is tender, tasty and close in texture, which means it’s easy to produce great dishes using simple recipes, our venison is reared locally, venison is great cooked in stews, pies and curries or fry as steaks, ask our butcher for cooking guides.


    Squash are one of the most popular and widely available forms of winter vegetables, varying in shape, size and colour, their exterior hides a deliciously sweet, dense and buttery orange flesh when baked, roast with skins on or peeled drizzled with olive oil, for a great tasting side dish or use in curroes and risottos.


    A great alternative to chicken or pork,  pheasant makes a great one pot roast for a warming dinner on an autumn night, with it’s sutble gamey flavour it’s best to slow cook or pan-fry the breasts in butter then bake off for 10-15mins to create a super tasty dish.


    A wonderful autumn treat, pears come in a range of flavours and textures and can be enjoyed in many different ways or eaten on their own, they are fantastic when poached with red wine and vanilla, pears are also great in salads, crumbles and used in many chutneys.




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