News

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. ...

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...

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

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

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...

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

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

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

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)...

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

‘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...

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

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...

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

Saturday 9th April – Staverton and Yealmpton shops. Come along for a taste of the goo...

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

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

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I’m not sure why it’s been on the back burner but now it’s firmly back on...

Dry January is long gone so, in the hope thay you’re not taking lent to seriously, we...

Paddington bear was so last year but marmalade is for ever. They’ve been around for a...

Just in; two great new wines from the Languedoc. They’re made by famed Chablis produc...

Sometimes simple is best; oats, water, butter or olive oil and a tiny amount of salt and su...

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

Enjoy tasters of artisan Spanish food and a 10% discount on all wine Staverton: Friday 11th...

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...