Latest news

Latest news

East Anglian Air Ambulance Donation

We are delighted to announce that during our recent Open Farm Sunday event held in Walsingham we raised a generous £285.48. Through public donations for the tractor trailer rides and a special donation from the Farm Shop and partners of the business. A big thank you to everyone that donated during the day. You can still donate Read More

New event: Art of Butchery classes

Are you interested in nose to tail butchery? With a butchery class at our Walsingham shop,  you can learn, enjoy and experience the art of pork butchery. The experience includes: A tour of our cutting rooms and butchery Information on our local pork, and the farmer who rears it A complete lesson in pork butchery Prepare, butcher Read More

What’s new in the deli?

We’ve been working hard in the deli, and have some great new things on offer for you to come in and try. We have improved our sausage rolls – they were already pretty good but we knew we could do even better. Now 90% meat with no preservatives, and a new chunky shape, flavours include ‘all Read More

New General Manager

Introducing Sam Bagge, our new General Manager. Sam knows our business well, as he has been with us for 14 months, as kitchen and deli manager. His most recent experience before joining us here at Walsingham, was with Etihad Airways, working in First Class food development and service, and prior to that in Norfolk at Frank Dale Foods, Read More

Walsingham Classic sausage an award winner!

We are thrilled to announce that we won a Bronze award for our ‘Walsingham Classic’ sausage, entered in the ‘Sausages of Distinction’ competition in British Sausage Week in November. The Walsingham Classic is a traditional sausage made with Tim Allen’s outdoor reared pork from Morley Farm South Creake. Minced not too fine, but not too coarse, and simply seasoned with salt and pepper. Great Read More

Meet the producer: free range chicken farmer Jason Peart

Jason Peart has never bought a supermarket chicken in his life – why would he, when he and his family have been rearing their own at Martin’s Farm, Hindolveston for several generations, and now supply free range chickens, duck and guinea fowl to farmer’s markets, farm shops and quality butchers around Norfolk, such as ours at Read More

Three things to eat this week: cavolo, blood orange, quinoa

Our three things to eat this week are Cavolo nero (a Norfolk grown Tuscan black cabbage), blood oranges also known as ‘ruby’ or ‘blush’ oranges due to their deep crimson colour, and Quinoa, a nutty and delicious, tiny grain that is packed with protein.

Three things to eat this week

Haggis, Seville Oranges and Rabbit – including the ‘handful’ recipe which is the simplest possible rabbit stew recipe.