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

We’ll be at home in Walsingham, and visiting our tomato-growing friends at Cornerways Nursery at British Sugar in Wissington, on Open Farm Sunday, 5th June 2016. Meet Walsingham Estate farmers at Walsingham Farms Shop in Little Walsingham, and join in on our Open Farm Sunday event there from 10am-4pm. Come and ride round the farms, Read More

Check our ‘Work with Us’ page for vacancies. We currently have vacancies for an experienced butcher, chiefly to work at Walsingham, and a part time deli cook, to work mainly at our Heacham shop.

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

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

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

It was so lovely to welcome Heacham Infants and Nursery School to our shop at Norfolk Lavender this morning. The children were learning about food and understanding where it comes from and how it is prepared. By the look of their faces we think that they all  had a lot of fun! We think it Read More

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

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.

Come dine with us and celebrate North Norfolk Restaurant Week at our Restaurant in Walsingham, The Norfolk Riddle. Each evening from Wednesday 24th September-Sunday 28th September and again from Wednesday 1st October-Sunday 5th October we are offering a very special dinner menu at only £15 for two courses and £20 for three. And you can join us this Read More