News

Harvest is in, the clocks have changed and salads, picnics and outdoor dining are over for ...

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

If there’s a dish, For which I wish More frequent than the rest, If there’s a f...

With Prince Charles, Hugh FW and any number of of famous chefs among its members , the mutt...

We’ve gone about as simple as we can this time – with our organic minced beef. ...

Seems, very much, to be the culinary meat question of our time. When peripatetic charcuteri...

It was only a couple of months ago that we did beef topside but although the sun had starte...

If Coleman’s is the mustard the British Empire was built on, shoulder of pork has a s...

Over my years behind the butcher’s counter there have been many a time I’ve been asked what...

Meat cut of the week – chicken breast fillet Chicken breast fillet might be the nation’s fa...

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

We all know where leg of lamb comes from, what it looks like and, probably, how to cook it ...

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

Chuck, normally sold as braising steak, is the group of muscles around the shoulder, to the...

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

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

When I started up back in the Jurassic age, pork tenderloin/fillet was all the rage. Chefs ...

Coming up to St George’s Day (April 23rd) and British Beef Week (23rd-30th April) we though...

Leg of pork is something of an anomaly. Somehow, it has become the nation’s favourite pork ...

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...

At BFS, we’ve always taken our sausages very seriously. Traditionally, apart from black and...

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

There’s a fair bit of Petit Verdot in this month’s selection. If you’re unfamiliar with it,...

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

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

Lamb shoulder is generally acknowledged to be sweeter and tastier than leg. The downside is...

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

Proper shin comes from the foreleg but, in practise, ‘leg’ from the bottom of the hind leg ...

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

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

Minced Pork for Chinese New Year We all use minced beef but, for some unfathomable reason, ...

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...

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

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

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

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

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...

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

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...

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

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

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

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...

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

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

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

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

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

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

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

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...

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

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...

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...

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

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

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...

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

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...

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

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

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

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 ...

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

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

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...

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...

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. ...