Organic beef is tastier, healthier and more ethical. Discover how raising organic cattle benefits the local environment, as well as the end consumer.
Read MoreWe farm organic fruit, veg and meat here at Swillington Organic Farm, but what does the term organic actually mean? And what are the factors that make organic farming and produce better for us and our surroundings?
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 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 MoreOur Swillington Farm Free Range Chicken Breast has been expertly smoked by Staal Smokehouse in Beverley. Delicious cold in a freshly made sandwich, ripped and cast over a salad, or heated through pasta or as a risotto for a fantastic kitchen supper.
Read MoreThe British BBQ has almost become a parody of itself with an endless array of jokes and clichés poking fun at our willingness to persevere, endeavouring to cook our food outside whatever the weather.
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 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 MoreChristmas cards sent, tree up, presents wrapped it must nearly be time to collect the dinner from Swillington Farm. We're busy plucking, butchering and stuffing and your Christmas meat is nearly ready to collect.
Read MoreThere’s nothing quite like a real tree at Christmas time; choosing your own, packing it in the car, getting it home and decorating it with lights and ornaments and best of all – the smell. That’s the smell of Christmas isn’t it?
Read MoreIf you want to support local producers this winter, then why not try switching to locally made sausages this month as part of National Sausage Week? That's right, this week is dedicated to the great British banger - and I'm sure you'll agree it's well worthy of such an accolade.
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