It’s picnic season! And sometimes it’s nice to pull out all the stops and make something that little bit more special. Here are our ideas for creating a spectacular spread this summer.
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It’s Organic September, our favourite month of the year. It’s the month in which we celebrate all that is organic and for us that means pretty much everything! Even the produce we source from our suppliers is organic wherever possible and so we thought we would tell you about one of them. With milk suppliers
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It might be mid-July and Christmas might be the furthest thing from your mind, but here at Swillington we’re already starting the preparation for your Christmas dinner.
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Our Swillington Farm Free Range Chicken Breast has been expertly smoked by Staal Smokehouse in Beverley. Delicious cold in a freshly made sandwich, ripped and cast over a salad, or heated through pasta or as a risotto for a fantastic kitchen supper.
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The British BBQ has almost become a parody of itself with an endless array of jokes and clichés poking fun at our willingness to persevere, endeavouring to cook our food outside whatever the weather.
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The sun shining, a blanket on the ground and nothing but blue skies – all of this made better with the simple addition of a few cold cuts, some farmhouse cheddar, a rustic loaf and a bottle of wine. Sounds great, doesn’t it?
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So, you’ve just collected your turkey and the rest of your Christmas Dinner from Swillington Farm. Now what? You’ve watched countless TV chefs do Christmas; recommending utterly bizarre turkey cooking methods and each suggesting differing cooking times and ‘secret’ tips, but do any of them really make all that difference?
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Christmas cards sent, tree up, presents wrapped it must nearly be time to collect the dinner from Swillington Farm. We’re busy plucking, butchering and stuffing and your Christmas meat is nearly ready to collect.
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There’s nothing quite like a real tree at Christmas time; choosing your own, packing it in the car, getting it home and decorating it with lights and ornaments and best of all – the smell. That’s the smell of Christmas isn’t it?
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If you want to support local producers this winter, then why not try switching to locally made sausages this month as part of National Sausage Week? That’s right, this week is dedicated to the great British banger – and I’m sure you’ll agree it’s well worthy of such an accolade.
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