We’re now taking Christmas orders for our delicious organic turkeys. Don’t miss your chance to visit the turkeys at home on the farm this winter.Continue reading →
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.Continue reading →
We might sound wildly optimistic but here goes anyway… BBQ season is upon us!
Well, it could be, for the brave amongst us. Or those clever enough to know that you don’t need 20° and sunshine to enjoy delicious BBQ food from the comfort of your own kitchen.
So, in the spirit of well-prepared, optimistic grilling, here’s a fantastic recipe for beer glazed short rib of beef with home-made BBQ beer sauce.Continue reading →
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 at Oakwood farmers market.
But perhaps not as busy as last year 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…
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.
These regulations have been extended again which have forced us at Swillington to review our organic and free range poultry production.
As a Yorkshire organic farm, we’re incredibly supportive of the increased movement towards locally sourced produce. After all, organic meat and veg has been what we do for donkey’s years, so we’re chuffed that more people in the local community are getting involved.