British Food Fortnight runs from 16th September until 1st October this year and celebrates the diverse and delicious food that our country produces. As our ethos is to support local or British, where possible, this is right up our street as you can imagine! So, we’ve put together our own little tasting timetable over the […]
From the end of August to October, it’s cobnut season in the UK. Unlike most other nuts, these are sold fresh as opposed to dried and can be eaten as they are, or folded into baked goods. Before using or eating cobnuts, the green husks need to be removed and then the shells need to […]
Working Farm Manager – Great Missenden, Buckinghamshire Peterley Manor Farm is a 40 acre, family-run farm in Great Missenden, Buckinghamshire. We are a mixed horticultural farm with a multi-award winning farm shop and cafĂ©, garden centre, pick your own and Christmas tree enterprise. Our primary crop is Christmas trees which we sell direct to the […]
Do you need to book a table? Yes it is definitely advisable to avoid disappointment, especially at weekends. Tables can be booked for up to 6 people through our online booking system here. We do have outdoor tables available for walk-ins, however we are not always able to offer our full menu for walk-in customers […]
Ingredients: Serves 4 as a side dish 2 or 3 heads of spring greens 25g butter 2 garlic cloves 2 tbsp crème fraiche 2tbsp chopped chives or chervil Salt and pepper Method: Bring a large pan of salted water to the boil. Pick through the greens, discarding any discoloured leaves. Put the greens into the […]
Our Barn Kitchen will be re-opening on Friday 7th January 2022. The cafe’s opening times will be as follows: Monday CLOSED Tuesday CLOSED (will be re-opening Tuesday 8th February) Wednesday 8.30am – 5pm (food served until 3pm) Thursday 8.30am – 5pm (food served until 3pm) Friday 8.30am – 5pm (food served until 3pm) Saturday 8.30am […]
The Barn Kitchen opened on the 9th November 2021 and is the next step in the Peterley journey. In 2014, eldest Brill daughter Katy returned to the family farm after working as a private chef for several years. She had hatched the idea of opening a pop-up café in a Mongolian yurt on the farm for the summer months