News

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 ...

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...

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.

Join us for Apple Day! After a brief hiatus due to building works at our usual Staverton st...

This years early apple season has been a fruitful one. So we’ve been finding joy in t...

I met up with an old, Totnesian, friend from back in the day, now Associate (soon to be Ful...

This month we’re celebrating all things salad, from what to do with wonky cucumbers to smug...

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...

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

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...

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

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...

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

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...

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...

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

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...