Bens Blog

You’re probably aware of Riverford’s (and Guy’s) campaign against, so called, fake farms. P...

Industry insiders have been predicting it since last autumn, but it’s finally coming home t...

Ben debates bacon, shares a polytunnel pesto and his lack of trust in Truss – it̵...

Unquestionably, the best thing would be a ten-year moratorium on catching anything but that...

A Jubilant English fizz, best BBQ cuts and a Sicilian caponata.

Green Ketchup, A Ham with No Name, and Porridge Traumas. No, this isn’t a Dr. Seuss b...

With wine sales continuing to go uppity up-up and it becoming obvious that what’s good for ...

By Ben Watson. BBQ & Ice Cream Work has started on ‘Harry’s Smokehouse’ and...

By Greg Morgan. Little steps in the right direction I joined Ben’s in 2013 and never looked...

By Guy Singh-Watson Making a living from growing veg even on a medium scale is challenging ...

Bold changes are coming to Churchtown Farm – for twenty five plus years, principle supplier...

When it rains it pours. I’d just got back from my wine jolly to Sicily when the phone rings...

Our first ‘tell us what you think so you can help us chose which new wines to stock’ tastin...

As a business, we’re always on the lookout for solutions to tackle the single use pla...

As a business, we’re always on the lookout for ways to reduce our inclusion of single...

With our mince pies flying off the shelves at this time of year, we inevitably face questio...

Does anyone else feel that since the release a few week’s ago of the UN Intergovernme...

There’s a bit of a do on this weekend – we’ll be open as usual for celebrators ...

I’m probably shooting myself in the foot drawing attention to ‘Yes, bacon really is killing...

The news is full of links between so called ‘ultra-processed’ food and cancer, with another...

Veganuary will be over soon but, let’s not kid ourselves, things aren’t going to return to ...

As a business we are constantly striving to do our bit to cut carbon emissions and reduce w...

Without the stress of making thousands of organic mince pies for the Riverford veg boxes, w...

It seems ‘grass fed’ is becoming more and more of a buzzword – used at every opportun...

Pass the butter please – if you’re lucky enough to have any. Now that we’ve all accep...

The other summer food news that won’t go away seems to have been around the perils of so-ca...

It might just be me but the summer news season seems to have been particularly weak, with t...

I talked last week on the blog about food security and how the fall in the pound, post Brex...

One thing all Watsons have in common, despite loving our food, is that we don’t like to spe...

Did you know that the average chicken has more room in the fridge or oven than it ever did ...

I’ve spent twelve months not mentioning politics (in general) and BREXIT (in particular) bu...

Please excuse the rather self-indulgent nature of the following – it’s me think...

The new signs and website are up. Everything else is the same so I hope you’ll agree that i...

With twelve of the Domaine Begude wines (including magnums of the top Chardonnay and Pinot ...

We’re still feeling our way but, judging from the feedback, we’re doing most things right. ...

Things are finally happening on the renaming front. New signs will be going up in the next ...

From the butchery at Staverton, is our ‘Natural Cure’ bacon. Ali seems to have got it down ...

At Ben’s Tapas & Wine Bar, we also want to sell bottles of wine to take home. It’...

Thanks to Lucy Siegle for highlighting the plastic dilemma in her Observer column. It’s suc...

Courgettes and lettuce might have been suffering but the more traditional seasonal harvest ...

BEN’S WINE & TAPAS opened on 9th February. If this is news to you, we’ve taken over wha...

It’s marmalade season again. We make thousands of jars and I’d like to think th...

Totnesians with their ear to the ground might already have heard that we’re taking over the...

Happy New Year and all that. Despite all the gloom, for us 2016 wasn’t that bad so more of ...

With thirty three (and still counting) Christmas’s under our belt I’d like to think we’ve g...

I think that what we do best is fresh ingredients for you to take home and cook yourselves....

Hopefully, you’ll be coming along to our Christmas wine and general grazing sessions on 9th...

Staverton customers might have noticed a better range of firewood, kindling, composite logs...

You might have seen our mince pies in the shops already and they were voted ‘best luxury mi...

Our friend Emmanuel, from Vintage Roots (the organic wine people) will be at Staverton on D...

While our mince pies are ‘going viral’ there is a down side – palm fat. Yes, we do us...

I spent a week in the Languedoc on a sort of busman’s holiday visiting some of our, and Riv...

Last time around I mentioned that we’ve been doing a bit of navel gazing about the future o...

For reasons I can’t tell you about yet, but soon will, we’ve been spending a certain amount...

Recycling? Take it into your own hands. Last month I mentioned, I confess in a slightly thr...

What’s wrong with a sandwich? A quick rant. What’s the problem with the sandwich? Eve...

Marvellously mint in May. April is always a bit touch and go but come May and we really are...

Will you be feasting on meat this Easter? Being naturally contrary, I’ve always taken a pec...

Apologies, Farm Shoppers, if you don’t know what I’m talking about but, brother Guy, via th...

Paris in the spring – it’s warm enough but we’re not there yet Every silver cloud has a dar...

Our ‘2013 Organic Food Award’ winning chunky soups are back on the menu. Four flavoursriver...

Haven’t things changed? For years it was Frankenstein food and evil multinational biotech c...