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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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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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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Fallow’s Baron Bigod on Malted Honey...
Luxury brunch recipe from Fallow, London: malt waffles with torched Baron Bigod cheese, honey, rhubarb & black truffle.
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Bungay Butter Chicken by Sandip Bhogal...
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...
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Inside Fen Farm Dairy: How To...
Let Jonny show you how easy it is to make a simple cheese. Along the way we’ll learn all about the magic ingredient, rennet. Rennet is the secret ingredient to...
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Inside Fen Farm Dairy: How We...
It’s all very well us telling you that our raw milk is safe to drink, but how do we know this is true? Each day we carry out laboratory standard...
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Roscoff onion, butternut squash, beetroot and...
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...
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