Shop News

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

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

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...

We’ve been having a bit of a refurb at the Wine & Tapas Bar to make the two upsta...

Still smarting from a ‘and don’t bother to ask for pudding’ review on the...

As the well informed and Radio 4 farming programme listeners (not necessarily the same thin...

We thought we’d introduce you to a few of our butchery team to celebrate National Butchers ...

It’s easy to overlook Boxing Day with all the attention that is placed on the Christm...

You are invited to a festive Wine & Tapas Evening at our Yealmpton Café on Friday Decem...

We’re really proud to  say we’ve reached the finals of the Food Magazine’...

We’re thrilled to say we’ve opened our doors in Exeter! Located in the former P...

We’re having a Christmas wine day in Ben’s Wine and Tapas on Thursday December 7th and it p...

Join us on December 4th at 7pm in our Yealmpton cafe when Riverford’s head gardener P...

If you’re a regular in our Totnes shop you will see a new face from this week –...

With the exception of the very occasional IKEA frankfurter, we don’t eat a lot of poached s...

We’ve picked half a dozen wines from our range for our August special offers – a pair each ...

The apricot isn’t the most user-friendly fruit in the world – but put it in the right dish ...

We thought we would share Ben’s Sangria recipe as we are sure you will have happy mem...

Enjoy your strawberries and cream now because there might not be any for Christmas. Dairy f...

Jara 2015 Rock Rose Garnacha – made by Daniel Ramos, high in the Gredos mountains just west...

Our Sharpham wine and crab evening in the tapas bar on May 31st had me in a bit of a flap. ...

Best Wine Merchant – Please vote for us We’re in the finals of the Devon Muddy Awards...

The last year has seen Barnaby’s Brewhouse grow from strength to strength and is proving in...

I’ve resisted it for over thirty years. The amount of times I’ve been guaranteed that sales...

Ben’s Wine & Tapas is settling down nicely and we’re moving things on with a series of ...

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 ...

We’ve been as busy as ever with the two Lukes (more next time), the kitchen team and Ali in...

Last month I touched on the new hurdle that is nutritional labelling. Coupled with renaming...

New in the shops and going down well in the Wine & Tapas is Navardia Rioja Joven. Made...

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...

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

Ben’s Wine and Tapas bar is the latest addition to the Ben’s Farm Shop umbrella. We’ve alwa...

We’re finally getting around to doing something about the shop premises here at Yealmpton. ...

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

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

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...

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

Also new are Luis Gil Spanish Charcuterie. We’ve been selling their organic and very free r...

Sons Harry, Charlie and I paid a visit to Sticks and Broth in Bristol a little while ago. I...

Organic September seems to have zipped by with hardly a mention of changing seasons or a ca...

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...

Earlier in the year, sister business, Riverford Organics, posed the question ‘how much meat...