Latest at the farm
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
NOW SOLD OUT!! We are now ready to take your Christmas meat pre-orders, sourced from local farms. Please head to our online store now to place your order. These will be available for collection only on the following days: Wednesday 22nd December 8.30am-4pm Thursday 23rd December 8.30am-4pm Friday 24th December 8.30am-1pm We […]
In order to best care for your Peterley tree, we suggest: Cut 1cm off the base of your trunk when you get it home. Stand it in a container of water outside for as long as possible, before moving it indoors. The longer it spends outside then the longer it will last inside! When the […]
Along with zoom quizzes and posh takeaways, banana bread seems to have found a firm place in the ‘lockdown trends’ that emerged last year. So it seems only apt that we offer up our own version of this classic. This recipe makes use of some rather wonderful British ingredients including Hodmedod’s Buckwheat flour, Chiltern Rapeseed […]
