Back next season

A list of items from previous seasons. More than likely to make an appearance again when the produce is back in season. Subscribe to our newsletter to be the first to know about new products.
55 products
  • £7.50
    £7.50
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    A traditional country pate, made from the livers of our middlewhites, plenty of the belly and back fat. We add confit onions, garlic and herbs from the garden, a good few bottles of white wine, some of our eggs, and then gently cook in bain-marie. Ideall...
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  • £5.50
    £5.50
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    Made with our apples from the orchard, this years fruit jellies, a host of spices from The Vinegar Shed and a liberal dose of our cider vinegar. This brown sauce is a welcome condiment for any sausage, pork pie or cheese. We serve it with our bacon and s...
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  • £11.00
    £11.00
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    There are few finer things than a good Kasekrainer, a cheese sausage for those not yet versed in the miscellany of Austrian sausages. Christoph Weisner, master butcher and Mangalitza farmer in Austria makes the finest we have ever had the pleasure of tasting and we owe this recipe to him. Bein...
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  • from £18.00
    from £18.00
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    Salted for 6 weeks and then, dependent on the muscle, air dried for 7-24 months. Our hams come from Mangalitza pigs that are taken to a minimum of 2 years of age, and live outside all year. They feed on a diet of natural forage, pasture and supplemented only with fermented organic grains and w...
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  • £10.00
    £10.00
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    A classic emulsified bratwurst style sausage made with our middlewhite pork and plenty of very fine pepper from The Vinegar Shed. As per most Eastern European style sausages, these contain no breadcrumbs, just pork and spices. The sausages are gently poa...
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  • £6.00
    £6.00
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    Cured for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed.(250g)
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  • £6.50
    £6.50
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    A traditionally made soap. Made from our beeswax and the flare fat from our Mangalitza pigs. Some dried calendula from the garden and infused with geranium
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  • £16.00
    £16.00
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    Revered across Italy but most of all in Emilia-Romagna where it originates. It is the ultimate example of the beauty of traditional peasant meat cookery. The least revered parts of the animal being treated with utmost care, and given due time to become so...
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  • £6.00
    £6.00
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    Cured for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed. (250g)
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  • £8.00
    £8.00
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    Haskap is a member of the honeysuckle family and not dissimilar to a blueberry in texture and flavour. Our friends George & Loretta grow beautiful fruit and vegetables and their Haskap berries are exceptional. (225g)
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  • £7.50
    £7.50
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    A traditional rillette made from confit duck legs and necks. Set in the confit duck fat and spiked with a mix of peppercorns from The Vinegar Shed. A slightly meatier rillette than our Mangalitza rillette, ideal spread on toast with jelly or pickles. (265g)
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  • £18.00
    £18.00
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    These chops have been brined in a mix of molasses, sea salt, bay and a heady amount of Vinegar Shed spices as whole loins. The loins are then removed from the brine and portioned into healthy sized chops, ready to grill on the pan or on the BBQ. Perfect as a meal for two or to share among four...
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  • £5.00
    £5.00
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    Made from the same Jersey clotted cream we use to make our butter. A slab of fudge to be shared and enjoyed. (125g)
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  • £10.00
    £10.00
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  • £7.00
    £7.00
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    Carrots, Spring onions and coriander seeds form the basis of this kimchi. The paste itself contains soy sauce, elephant garlic, sugar and chilli flakes. Salted and fermented until forming the desired depth of flavour.(300g)
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  • from £7.50
    from £7.50
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    Made with the season's harvest of Apples and Quince as part of the jelly making process. Whilst traditionally served with cheese, this Membrillo is ideal for Pate, Rillette, and even a Pork Pie.
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  • £7.00
    £7.00
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    In our first years at the farm we were not only reliant, but incredibly fortunate to have the immaculately grown produce of George & Loretta Henry on our doorstep. They own several acres of vines at their farm in South Petherwin and produce brilliant white and red grape juice. All natural, un...
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  • £65.00
    £65.00
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  • £85.00
    £85.00
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    Devonia, one of the few remaining tanneries in the UK, resides in Buckfastleigh, South Dartmoor. Here, the tanners ensure that the skins of sheep from across the West Country do not go to waste. A beautiful addition to any home.
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  • £15.00
    £15.00
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    The legs of our Coombeshead Ducks have been lightly salted before gently confiting in their own fat with plenty of herbs. Remove from the packaging and pan roast until crispy and golden before warming through in a medium oven. Add a little of our Plum & Bay Leaf jelly at serving if you wis...
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  • from £3.00
    from £3.00
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    A selection of heritage wheats, stoneground in house.
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  • from £55.00
    from £55.00
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    These cuts from across the legs and shoulders of our Middlewhites have been brined in a mix of salt, dark brown sugar, bay and a heady amount of Vinegar Shed spices. We are sending each ham with a traditional Sourdough Crumb, Seasonal Glaze, and recipe card ready to be poached, skin removed, a...
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  • £35.00
    £35.00
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    Made from our honey & crab apples. Distilled and made by Lottie's uncle at Mews Gin in Surrey. (50cl)
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  • from £6.50
    from £6.50
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    Made from fruit harvested this summer at Oli Baker's Ollo Fruit, just down the road from the farm on the banks of the River Fowey. (400g or 215g)
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  • £7.50
    £7.50
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    Flowers picked and infused to make the most refreshing of cordials. Add some ice and sparkling water for a most thirst quenching beverage. (330ml)
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  • £135.00
    £135.00
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      These provisions include: Brined Roasting jointThese Middlewhite hams have been brined in a mix of molasses, sea salt, bay and a heady amount of Vinegar Shed spices. We are sending this ham with a trad...
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  • £11.00
    £11.00
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    A beautiful Red Devon cow from Richard Dennis' farm in Launceston. A classic beef bratwurst, made with 100% beef rib cap and chuck with no additives. A touch of Vinegar Shed pink peppercorn and plenty of our dried garlic. Lightly hot smoked. Ready to eat...
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  • £7.00
    £7.00
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    Ideal for all things duck. Whether it be sausages, pates, rillette, or confit. A good fruit jelly is essential. Also very agreeable with cheese and ham.
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  • 2020 Mother Orchard Blend, Ripe Cider
    £13.00
    £13.00
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    After spending the last couple of years in a van learning from, and working with, various organic farmers across the UK and Europe, Cameron and Georgie have made a home in Cornwall, working with the land, managing orchards and making delicious cider to boot. This, their first release, c...
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  • £11.50
    £11.50
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    Made with the season's harvest of Apples, Crab Apples and Medlars as part of the jelly making process. Whilst traditionally served with cheese, this Membrillo of sorts is ideal for Pate, Rillette, and even a Pork Pie.
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  • £11.00
    £11.00
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    A fine hot smoked sausage that can be eaten cold or hot. To eat hot, simply roast or cook on the grill. Made with the back legs of our Hebridean Sheep along with some Red Devon beef and some of our pork fat. Contains gluten (~2 sausages)
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  • £7.50
    £7.50
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    Made from fruit harvested at the farm this summer. (225g)
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  • £14.00
    £14.00
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    A sausage made from our Middlewhite pork. Cooked in the smoker, then air dried, a perfect addition to any picnic. A classy pepperami some might say. (~2 sausages)
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  • Utopian Brewing, Czech Ten Degrees
    £2.40
    £2.40
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    On an industrial estate in Clannaborough, you'll find Jeremy Swainson & Richard Archer's Utopian. From this tiny Devon outpost, they're brewing a range of understatedly delicious lagers, with solely British produce.  A German-trained former Camden Town Lead Brewer, Jeremy brings all...
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  • £5.00
    £5.00
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    The pickling liquor from our bread & butter pickles. For those partial to a Pickleback.
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  • £8.00
    £8.00
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    Haskap, Part of the honeysuckle family, is used to make Mead along with our Honey. We then add a vinegar mother to create this fruity concoction. Perfect for serving with oysters. (330ml)
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  • £7.00
    £7.00
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    The last of the season's Bulls Horn peppers, roasted, before being preserved 'agridolce' with plenty of oregano, dried chilli, thyme, cider vinegar & extra virgin rapeseed oil (325g)
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  • £45.00
    £45.00
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    At last summer is here and so are the necessary essentials of sausages and loin chops from our latest batch of Middlewhite pigs. Buns and condiments for your own disposition. Pairs particularly well with a fine cider and some preserved vegetables. This box includes: Fra...
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  • £6.50
    £6.50
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    This years field turnips, sliced fine, salted, and fermented until sour. Stored in their own brine. (325g)
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  • £55.00
    £55.00
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    These Mangalitza loins have been brined on the bone in a mix of molasses, sea salt, bay and a heady amount of Vinegar Shed spices. We are sending this ham with a traditional sourdough crumb ready to be poached, skin removed, and finished in the oven. Each joint is 5 bones (roughly a third of t...
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  • £7.50
    £7.50
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    Middlewhite cheeks, salted for two days with garden herbs and pepper, then braised in pork stock until tender. Picked down with fresh herbs, confit garlic, and a splash of vinegar. Enjoy with toast, pickles and brown sauce
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  • £125.00
    £125.00
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    With Ben settling nicely into his beautiful new bakery space in the old wagon barn, we are delighted to reintroduce our bread workshops in 2022. Covering a range of breads, we’ll guide you through the complete process from maintaining your sourdough starter, to proving, shaping and baki...
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  • Deya Brewing Co, Into the Haze
    £5.40
    £5.40
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    The brainchild of Theo Freyne, established in 2015 and inspired by the flavours of the American East Coast, Cheltenham's Deya are producing some of the country's finest modern ales. Into the Haze, their house IPA, fills your mouth with tropical flavours and finishes with a satisfying bitternes...
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  • £6.50
    £6.50
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    Fermented from the 'Giant Kohlrabi' variety and salted over several weeks. A welcome addition to smoked sausages. (325g)
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  • £38.00
    £38.00
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    This section of loin comes from our herd of pedigree Middlewhite pigs. Born December 2019, this pig has lived outside its entire life, fed on a diet of natural forage, pasture and supplemented only fermented organic grains and waste fruit and vegetables. We have dry-aged the loin for 3 weeks to h...
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  • from £29.50
    from £29.50
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    Wednesday  11th  May - A  celebration of the South West's fine cider makers. It's no secret that we love a good cider (and the odd glass of perry), and  count ourselves very lucky to have some of the best modern  makers working right here on our doorstep. On ...
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  • 2019 Run Deep, Wilding Cider
    £12.00
    £12.00
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    A still, dry blend of some classic cider varieties (Harry Master's Jersey, Ellis Bitter, Yarlington Mill and Foxwhelp), each from a different traditional orchard, all over 30 years old. In many ways an old fashioned blended cider, no messing about. In the words on the wonderfully talented Sam ...
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  • £45.00
    £45.00
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    Honey, as the bees store it, a frame from one of the hives at the farm. Great with yoghurt for breakfast, or served with a soft goat or sheep milk cheese.
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  • £120.00
    £120.00
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    Delivery: Thursday 5th November. Until now the reserve of guests to the farmhouse and restaurant, we are now offering a small number of Hebridean Sheep boxes from a select ...
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  • £44.00
    £44.00
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    This loin comes from a 26 month old Mangalitza pig, born and rasied on the farm. Until recently the reserve of the restaurant we are offering a very limited amount of this item. This pig has lived outside its entire life, fed on a diet of natural forage, pasture and supplemented only fermented or...
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  • £7.00
    £7.00
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    Our courgette and squash are salted and then simply braised 'agridolce', with our cider vinegar, rapeseed oil, garden herbs, and a healthy amount of new season garlic. Makes for a fine pasta sauce or served alongside a good sausage. (340g)
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  • £15.00
    £15.00
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    They have long been regarded as a West Country delicacy. In the 19th century meat from both upper and lower jaws was used, though the lower, which contained the tongue, sold at twice the price of the upper. Once the reserve of many a butcher, the bath cha...
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  • £5.00
    £5.00
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    (1.5kg)
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  • £12.50
    £12.50
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    The leg muscles from a retired dairy cow, cured, coated in its own tallow and air dried. (per 100g), sliced to order
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  • £35.00
    £35.00
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    The outer cheek muscles of the pig. Traditionally known as Guanciale in Italy, and a product only made possible with larger, older animals, most commonly from Lazio and the surrounding areas. These come from our first batch of two year old mangalitza born...
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