News

We’ve been dealing with Spanish food importer Brindisa for thirty something years. They’re ...

You might have noticed a couple of new lines on the shelves under the ‘Good, Ordinary’ moni...

We’ve been busy being ordinary, attending the much loved Spanish food importer Brindisa’s o...

In this month’s newsletter, we’re celebrating the new collaboration between our plant...

This Month’s Newsletter: Totnes Fringe Festival, Tempeh & Pizza Nights We’re thrilled t...

In this month’s newsletter, Ben weighs in on the abrupt halt of SFI (Sustainable Farming In...

In this month’s newsletter, Ben dives into the latest on the bird flu situation at Organic ...

Citrus season is here! In this month’s newsletter, we’re celebrating the zesty goodness of ...

The Christmas tradition of citrus fruits  Vine and citrus fruit are inextricably linke...

Kickstart the new year with our latest newsletter This month, Ben reflects on what lies ahe...

In this month’s newsletter, Ben dives into all things Christmas! Discover festive recipes, ...

In this months newsletter, Ben talks about some of our exciting events taking place through...

Ben shares the latest on the new shop, introduces his Keeved cider, and our vegan mince pie...

In this month’s newsletter, Ben highlights the importance of Organic September, share...

In this month’s newsletter, Ben explores a variety of topics, including our new dill ...

In this month’s newsletter, we cover everything from fermentation and pickling to sma...

Wine critic and writer, Jancis Robinson MW published her annual Languedoc report last week ...

BBQ Season is here! Ben discusses the farming crisis, the upcoming election, new condiments...

All things Spring; weather woes and four picnic perfect recipes. Read all about here.

All the joys of Easter, vertical farming and vinifications. It’s all in our April new...

Last month, I mentioned Riverford’s ‘Get fair about farming’ campaign,&nb...

When life gives you lemons…make lemonade, marmalade or salmorglio. After a bumper lem...

Our big news this month…      is our new bakery, Ben’s Bakehouse. When we first...

Our new bakery, getting fair on farming and a bouillabaisse. Read all about it in our Febru...

A fresh new start and a new bakery on the horizon at Ben’s. It’s all in our Jan...

Join us for our very first Christmas market at our Yealmpton shop on Thursday 7th December,...

More ‘blah blah blah’: Cop28 and the pollutocrats When I sat down to start writ...

Christmas at Ben’s. Find festive foodie inspiration, our new turkey suppliers and Ben...

With Christmas around the corner, our Farm Shop Kitchen is in full swing. Read all about it...

Ultra processed foods and U-turns. Read all about it in this months newsletter.

After last year’s scorching early August, I thought ‘let’s make the best of global warming’...

Autumn’s early arrival and all things apples at Ben’s Farm Shop. It’s all...

This months newsletter, Ben shares his views on the pitiful percentage paid to soft fruit p...

All the fun from our 40 Year Field Day, snacking pickles, a work in progress and ways with ...

Wheying things up, no rain in Spain and a celebration not to be missed. It’s all in o...

Join us on Saturday 17th June, for our ‘Field Day’ celebration to mark 40 years of Ben̵...

“It is with great sadness that Ben’s Wine & Tapas is closing its doors on Saturday 20th...

I imagine, after last month, that you’re expecting me to go off on one about the coronation...

Proper picnics and a right royal indifference – it’s all in our May news.

A hot cross Ben, a golden giveaway and bit of booze news. Read all the latest news from Ben...

…it seems like a good time to launch our much-debated sourcing policy. As I said last...

The launch of our sourcing policy, pizza at Yealmpton and the big 4-0. Read all about the l...

This month, it’s all about Nose To Tail, neonicotinoids and using marmalade for more ...

It’s been on my list of topics for discussion for some time but recent events, includi...

There is something refreshingly frugal about January after the excesses of another heavy Ch...

If we’re lucky. The whole process seems to be taking an unbelievably long time, but we are ...

Veganuary, cutting turf and tofu two ways. Ben shares his views on whether the messaging fo...

I think I mentioned a few months ago that we’d been on the search for a local chocolate sup...

Let’s Talk Turkey – it’s our December news. Pet projects, local Willies, ...

We’ve really been out there looking for value during these difficult times and searched out...

Connecting producers and customers, Christmas gift ideas, battling bird flu and cheap gin &...

I mentioned in the online Christmas brochure that one of the big challenges ...

Wild birds and farm birds alike a dying in record numbers as avian flu takes hold across th...

After the year we’ve had, it’s high time for a bit of seasonal escapism. So put...

In an ideal world we’d all be drinking Domaine de la Romanée-Conti and Puligny Montrachet P...

October, the month for apple pressing, preserving and the wines of Piedmont. Ben shares his...

Bottling (canning in America) fruit and vegetables seems to be sadly out of fashion but, as...

Excert from October 2022 newsletter… Apologies for moving onto something closer to a ...

Regenerative agriculture? Meat tax? The meat/methane debate rumbles on… Extraordinari...

September, the month for meating in the middle and keeping it au natural. It’s all in...

If the ongoing debate has passed you by here’s a brief, slightly one sided, résumé; the Bri...

Frittedda, food “strategy” and a fond farewell – it’s all in our Ju...

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

In response to vociferous customer demand for more Rioja (we listen), September’s win...

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

New in at our Staverton and Yealmpton shops are fresh aloe vera leaves! Put some natural sk...

Wild Smoked was born in Cornwall in 2016 and is the brainchild of Ross Waters, who began sm...

If you feel guilty about indulging in too much chocolate at Easter our range of eggs might ...

We often hear people say they don’t eat bread because they are trying to be healthy, lose w...

Hodmedod is an east Anglian dialect word, used to mean hedgehog in Norfolk and snail in Suf...

We’ve put together six mixed, themed wine cases to help you choose your drinks for th...

We have eight new wines on offer for October – and we’re offering 10% off any t...

I’m usually talking about wine but moving away from the grape and over to the apple w...

We used to do this and it’s always been one of my favourites. The danger, as with all thing...

It’s been a good summer so far for ice cream lovers – long sunny days when there is little ...

The La Jara Frizzante Rosato NV Italy (£10.75 with 5% discount when you buy 6 bottles or mo...

I’m a confirmed marmalade addict so many won’t share the anguish that I went through when m...

Ale-ites amongst you might have noticed some new beers in the house. We’ve gone a lit...

You’d have to bury your head in the sand not to have noticed that 2017 is the year of the f...

As some of you might know, our pasties are no longer available through the veg box scheme. ...

We’ve also been making a few salamis. It’s still very much work in progress but everybody s...

We have a couple of new Portuguese wines in the shops and BWT that I’m quite excited about....

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

If, by any chance, you’ve missed Ben, in the shops – here we are together. We’re the same h...

Plans are afoot to rebuild the conservatory at Yealmpton in January. We’re not yet sure how...

They’re such an important food tool that we had to have the best. Tired of leathery f...

After setting up, and selling, Tyrrells Chips, the man with the Midas touch, William Chase ...

 Fuedo di Santa Tresa – Frappato – light, soft fruity fun (down from £10.49 to £9.75)...

‘Soup for Syria’, (where we sold homemade soup and donated some of the profits ...

Old timers might remember our Jean de Vigne house wines, and a chance encounter with the im...

To mark the beginning of the English summer. English wine is a bit of a funny one. I can’t ...

Spring is the start of the wine year (for drinkers, not producers) because it’s when prices...

The small, waxed, Godminster cheddars have such a strong following, so we’ve taken the bull...

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