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FenFarmDairy - When is the right time to eat Baron Bigod?
31
Jan
Featured Post

Inside Fen Farm Dairy: When is the right time to eat Baron Bigod?

Posted on January 31, 2023 by Rosie

How do you like your cheese? What does “ripe” really mean? How does a Brie style cheese mature? We discuss all this and more while tasting Baron Bigod through its different stages from day one to two years!

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Tom Aikens
19
Sep

Tom Aikens’ Fen Farm Buttermilk & Blueberry Pancakes

Posted on September 19, 2024 by Rosie

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the centre of his life from a…

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12
Jun

Roasted parsnip and whipped Baron Bigod by Masterchef 2024 finalist Louise Lyons

Posted on June 12, 2024 by Rosie

We were absolutely delighted to see that Masterchef 2024 finalist Louise Lyons used Baron Bigod in her final dish of the series. She spoke to us about the background of the dish and her inspiration. From Louise; As a farmer the seasons are entwined with my work, but also at home with what I eat…

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emma freud
26
Apr

Emma Freud’s Almost Famous Truffled Baron Dauphinoise Potatoes

Posted on April 26, 2024 by Rosie

The fearlessly talented Emma Freud OBE, has provided us with a home made recipe which is sure to get your mouth watering. Combining the indulgence of our Truffled Baron Bigod with creamy potatoes to make a wholesome family favourite which is sure to be a hit around the dinner table. With many strings to her…

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shona elsing
8
Feb

Chelsea Buns with Bungay Butter by Shona at Elsing Bakehouse

Posted on February 8, 2024 by Rosie

Shona lives in the tiny village of Elsing, Norfolk with her partner and their dog and runs Elsing Bakehouse, a microbakery which supplies local people and businesses with handmade bread, pastries and other tasty bakes. You can find out more at www.elsingbakehouse.co.uk These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit.…

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fallow
25
Oct

Fallow’s Baron Bigod on Malted Honey Waffle

Posted on October 25, 2023 by Rosie

Torched Baron Bigod cheese, on a waffle made using malt and yeast toasted in London honey, rhubarb and onion chutney and fresh black truffle. The restaurant Fallow, was founded by three individuals in May 2019 – two chefs, Jack Croft and William Murray, and career entrepreneur James Robinson. Fallow’s permanent home in St James’ Market London, was…

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sandip
30
Aug

Bungay Butter Chicken by Sandip Bhogal from The Pink Tiffin

Posted on August 30, 2023 by Rosie

Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple of miles from our farm. You can order his delicious menus online for home delivery or find his ready meals in local shops and delis…

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fran white horse
20
Jun

Roscoff onion, butternut squash, beetroot and Baron Bigod tart tatin by Fran Hartshorne @ The White Horse, Brancaster

Posted on June 20, 2023 by Rosie

Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4 small Roscoff onion, peeled and cut in half 30g diced cooked beetroot (I use pre cooked) 30g diced cooked beetroot 20g soft brown sugar 10g…

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chef tarts
25
May

Portuguese Egg Tarts with a Fen Farm Twist by The Boarding House chef Tyler Torrance

Posted on May 25, 2023 by Rosie

I have had Baron Bigod on my menus since its creation, and for good reason! I have been serving it here at The Boarding House Dining Room since we opened 2016, we love it both as part of our cheese selection or as a cheeky cheese on toast. In this recipe, I have taken a traditional Portuguese…

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james jay
3
Apr

Buttermilk Crumpets by James Jay, Head Chef at The Suffolk

Posted on April 3, 2023 by Rosie

Newly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud to be one of the restaurant’s trusted local suppliers and Head Chef James Jay is a real fan of our produce. We were over the…

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snape fondue
7
Mar

Baron Bigod Fondue by Snape Maltings’ Executive Chef Norman Ball

Posted on March 7, 2023 by Rosie

Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage site, with its converted Victorian buildings, is home to independent shops and galleries, wonderful places to eat, and several performance venues – including the world-famous…

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Baron Bigod Crumpets
31
Jan

Crumpet and Baron Bigod Pancetta Parcels by Crumpetorium

Posted on January 31, 2023 by Rosie

This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding in your favourite sides such as roasted vegetables. The Baron Bigod melts wonderfully into and around the crumpet to reveal a delicious cheesy treat when you cut into…

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Baron Bigod Toastie
6
Jan

Baron Bigod, Curried Apple & Date Chutney Rarebit by Fork Deli’s Justin Kett

Posted on January 6, 2023 by Rosie

Award-winning Suffolk chef Justin Kett opened Fork Deli in Hadleigh just over 2 years ago. We are proud to stock some of Fork’s delicious chutneys and sauces in our all-new milk shed here at the farm. In fact, you can buy all the ingredients you need to make Justin’s tasty and comforting recipe from our shop! Baron…

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