Organic food is food as it should be; it's inspected and certified from farm to fork and it's available from Swillington delivered nationwide. Be part of the UK's biggest celebration of all things organic and take advantage of some amazing offers and promotions throughout this month.
Read MoreInspired 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.
Read MoreWe often get asked how you can know that a product is organic. The answer is to look for an organic logo which means that the product in question has been certified organic. The Soil Association and Organic Farmers & Growers are the biggest and most recognisable certification organisations.
Read MoreIt might be mid-July and Christmas might be the furthest thing from your mind, but here at Swillington we’re already starting the preparation for your Christmas dinner.
Read MoreThe sun shining, a blanket on the ground and nothing but blue skies – all of this made better with the simple addition of a few cold cuts, some farmhouse cheddar, a rustic loaf and a bottle of wine. Sounds great, doesn’t it?
Read MoreSwillington Farm is delighted to be taking part in the Leeds Indie Food Festival and we’ve come up with some delicious collaborations with some of Leeds’ best chefs and venues.
Read MoreAs many of you may have read, or maybe even participated in, last week was Meat Free Week which just so happened to coincide with National Butchers’ Week – what a dilemma!
Read MoreAs it’s Valentine’s we thought we’d give you some ideas for hearty fare using a delicious traditional cut, the heart.
Read MoreSo, you’ve just collected your turkey and the rest of your Christmas Dinner from Swillington Farm. Now what? You’ve watched countless TV chefs do Christmas; recommending utterly bizarre turkey cooking methods and each suggesting differing cooking times and ‘secret’ tips, but do any of them really make all that difference?
Read MoreIn the last 40 years, mutton has almost disappeared from our menus – although that seems like it might be changing slowly but surely. The recent revival of the once loved meat has put it back in the public eye with chefs and home cooks alike celebrating the meat’s versatility and depth of flavour.
Read More