Inspired by his travels apprentice butcher Bob has created a ‘Yorkshire Merguez’ sausage. Mildly spiced including rich red paprika the sausage is made with select cuts of Swillington organic beef and lamb which he minces, mixes with spices and hand links into sausages.

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Easter is a time for family, sharing and enjoying good, home-cooked food. At the heart of any Sunday dinner is a great roast. And Easter is certainly no exception.

Our butchers are busy freshly preparing organic meat for a busy weekend in the shop and for home deliveries.

But perhaps not as busy as 2016 when Brett had an extra special delivery to make to the Archbishop of York for a dinner he was cooking with a very important guest…

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With Christmas just days away, things are reaching peak levels of festivity at Swillington Farm. Our halls are decked, our meat boxes are packed and we’re down to our last two solitary Christmas trees! And that means we can now turn our attention to the most important thing of all. The food.

For us, Christmas food is about taking the best local, organic ingredients and turning them into something truly spectacular to share with family and friends.

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Swillington’s organic fruit and veg has been shortlisted for a Taste Award!


This year our organic produce has been shortlisted again at the Taste Awards, hosted by Deliciouslyorkshire and the Yorkshire Post.

The Taste Awards are an annual celebration of local Yorkshire produce, with 22 different award categories recognising the very best food and drink from across the county.

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At Swillington we love it when our customers get creative with our produce and cook up something special, whether it’s an intimate supper club or a family barbecue, an event with friends deserves great food.

So when Charlie, one of our meatbox subscribers, asked if we could supply a half pig for a barbeque which was being planned to celebrate the 24th birthday of his twin brothers Gregory and Robert we were happy to arrange it.

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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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