Does life get any better than fantastic food, good company and enchanting surroundings?

The answer is no, probably not. And this premise is exactly what the team behind our latest on-site event, Fire & Dine, have tapped into.

This month saw the first magical evening take place, nestled away in the Swillington woods. Hosted by This Green Moon and The Yorkshire Gourmet, the evening was a feast for the imagination as well as the belly.

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We love seeing all the exciting different ways our meatbox customers use their deliveries, and with so many of you getting creative in the kitchen we’ve decided to turn it into a regular feature!

In the spirit of sharing all things delicious, we’ll be featuring a selection of monthly Meatbox Masterchefs on our blog to share some of the fantastic ways you’ve been serving up our organic meat and veg. Continue reading →



Farming at Swillington we can’t help but wonder what it would have been like eating al-fresco in the 18th century on the meticulously manicured lawns of Swillington Hall – now home to our grass fed cows!

There are still tantalising glimpses around the farm which hint at the produce guests at the country house would have enjoyed; from the shadows of the plentiful greenhouses along the Garden walls that would have helped grow peaches and melons to the spherical ice house on the edge of the pond where ice would have been collected and stored each winter to make summer ices and sorbets.

The Great British picnic has never really gone out of fashion but shop bought snacks just don’t do justice to dining in the great outdoors. Picnics don’t have to consist of wilted ham sandwiches and shop bought scotch eggs, and sometimes it’s nice to pull out all the stops and make something that little bit more special.

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There’s been a renaissance in British restaurant cookery in recent years. Not just in the style and techniques being employed, but also also in the approach to sourcing food. We are delighted to see our work with Marriott reflected in their new seasonal menus, which in turn will help support the local growers and artisan producers who are now supplying the hotels. – Hugh Fearnley-Whittingstall, Founder of River Cottage

We’re proud to announce that Swillington Organic Farm has been asked by Hugh Fearnley-Whittingstall’s River Cottage to supply our award winning Organic Meat to Marriott’s flagship Hollins Hall Hotel near Shipley as part of an innovative new partnership that celebrates and supports local, seasonal and sustainable food.

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Rare Breed Pigs

A few months ago we invited Andrew, River Cottage’s development chef, to tour the farm and see how we breed, rear and butcher our award winning meats.

He was impressed by our commitment to outstanding animal welfare and the high quality of our produce and recommended us to Hollins Hall to supply meat for their new menu.

We love collaborating with other local food business and enthusiasts to promote Yorkshire produce and are looking forward to developing a relationship with River Cottage and Hollins Hall.

We’ve provided a range of meats for a seasonal menu that has been created to showcase all the great ingredients that can be found in Yorkshire.

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The launch menu uses a variety of local suppliers Swillington Farm is providing:

Grass Fed Organic Beef
For a signature dish of slow cooked Swillington Farm beef brisket with anchovy, rosemary potatoes and a red wine sauce

Grass Fed Organic Lamb
For Swillington Farm Braised Lamb with smashed celeriac, chilli and thyme

Free Range Organic Chicken
For a marinated Swillington Farm chicken salad with raisins, pine nuts and basil

Rare Breed Free Range Pork
For roast Rare Breed Saddleback Pork Loin and Leg
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Seasonal, Local, Organic and Wild

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Suppliers were invited along to sample the menu in Hollins Hall’s Heathcliff restaurant before it launches on Monday 14th October.

Heathcliff Restaurant has adopted River Cottage’s philosophy of S.L.O.W. – meaning seasonal, local, organic and wild with suppliers highlighted on the menu, blackboards and photos on the restaurant wall.

We think this is great as it’s the same ethos we use when preparing our monthly meatboxes which offer the best of that month’s local and organic produce direct from the farm.

We sampled the two Swillington Farm slow cooked dishes; beef brisket and organic lamb. Both were delicious, tender and perfectly seasoned.

Also on the menu was a well put together smoked venison starter served with pickled mushrooms, crispy garlic and winter leaves and a rich chocolate and hazelnut fritter dessert with raspberry sorbet.

The menu launches at Hollins Hall in Baildon from Monday 14th October.

 

 

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beefcottage kitchen

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Try some S.L.O.W food

All our River Cottage selected organic produce that we supply to the restaurant is available nationwide when you order one of our meatboxes, expertly butchered and delivered direct to your door from the farm.  We also attend Baildon Farmer’s Market on the fourth Saturday of every month or if you live locally you can pop to our farm shop on Friday or Saturday.

Do you think we need more big restaurants to adopt the Swillington Organic Farm and River Cottage way of thinking, will you be heading to Hollins Hall to try the new menu or would you like to see something similar when you stay in a hotel?

Let us know in the comments below or tweet @swillingtonfarm@hollinshall @rivercottage