Baked Baron Bigod with white wine,...
If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy...
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End of year round up –...
As we near the closing of another year and the last of our Christmas orders are zipping out through the farm gate, I find myself with some quiet time to...
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Making of Raedwald
Back in 2021, we realised that we needed to find a way to use up the surplus of rich, high cream milk that our cows produce in the depths of...
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Fallow
Torched Baron Bigod cheese, on a waffle made using malt and yeast toasted in London honey, rhubarb andonion chutney and fresh black truffle. The restaurant Fallow, was founded by three individuals in...
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Invite Baron Bigod to your party
Are you gearing up to celebrate something this summer? Whether it’s a wedding, christening, summer BBQ, or you’re just thinking of celebrating being you (which, by the way, is always...
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Bungayflette
Bungayflette As Rædwald is a reblochon-style cheese and only available in the colder months, we thought it would be rude not to create our very own British version of the...
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Emma Freud’s Almost Famous Truffled Baron...
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...
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Richard Bainbridge’s Baron Bigod Pithivier
Award-winning chef Richard Bainbridge of Benedicts restaurant in Norwich has been a supporter of Fen Farm Dairy products from day one. We are over the moon to share with you his favourite...
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Recycling your Woolcool packaging
Recycling your Woolcool® packaging. The wool liners that come in your web boxes during the warmer months are a fabulous way to keep all your precious products cool. Woolcool®, the...
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Seasonal Update – September 2024
As we move through the transition to autumn here near the Suffolk coast, the farm is a hive of activity. Autumn is always our busiest time, and a good moment to share...
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Tom Aikens’ Fen Farm Buttermilk &...
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...
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Roasted parsnip and whipped Baron Bigod...
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...
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Cellerman Sam Podcast – The Fen...
Did you know there was a brief moment in time when Baron Bigod could have been a box of free range eggs? Cellerman Sam (Sam Wilkin) sits at the kitchen...
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Chelsea Buns with Bungay Butter by...
These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit. They don’t require a great deal of effort – especially if you have a mixer –...
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