Sausages, nasty or natural?

Hitting the headlines this week was another food chronicle that reminds us that what we eat is of paramount importance to our health. As the old saying goes, “you are what you eat”. “Bacon, burge...

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Lighting the fires of 'real food'

On a recent trip to Milan, my love of food was taken to a whole new level. I was so in...

Michaelmas Blackberries

“Michaelmas, a wonderful celebration of harvest’s end and the start of autumn’s mists ...

A Wild Autumn

Autumn has to be my favourite season. Rich with glorious hues of orange and gold, the ...

Bambi or Beast, a Lovely Feast

We grow our amazing Great Taste Gold winning venison in one of the most beautiful loca...

Mast Year

This year has been a dream for farmers. The summer delivered non-stop sunshine perfect...

Chicken, What a Waste

Once again the subject of food waste is in the headlines. Waste and Resources Action P...

At What Cost?

A recent Guardian exposé about the widespread campylobacter contamination in the poult...

Fat is back

Contrary to conventional advice you should be tucking into plenty of fat, just the RI...

Our View on Horse Meat

In 1987, Pipers Farm was born in an industrial chicken shed. The shed on the farm tha...

Habitat Generation

Last winter we created a new hedge bank on the farm as part of our Countryside Stew...

Summer on the Farm

Ah, the weather – officially everyone’s favourite subject… We’re used to moaning about...

Classic Lasagne

Here's our take on a great family meal - lasagne.