One of our favourite dishes in the Coombe Farm Organic kitchen is a hefty cast iron pot
It’s possible you’ve never taken much notice of them, but well-tied butcher’s knots are tremendously useful when it comes to presenting and cooking joints.
If you were asked to guess how many species of the humble bee there were in the world, what would you say? Fifty? A hundred at a push?
Here at Coombe Farm, we look after the land following an organic and sustainable model.
We want them to live natural lives free from need or stress and we aim to carry that consideration all the way through to slaughter.
Maybe it’s the sizzle of the meat over flame, the pungent fug of the smoke or the fresh air that gets your tummy rumbling, but whatever it is, outdoor cooking is particularly satisfying.
Here at Coombe Farm Organic, we farm by Soil Association rules. That means we respect the land, conserve wildlife and – perhaps most importantly – adhere to the highest standards of animal husbandry.
Our organic venison is reared on ancient parkland here in Somerset and the quality of the meat is exceptional
Pigs are well known as probably the smartest animals on the farm. They have tremendous character and are inquisitive and frisky, making them a real joy to work with.
Seasoning without salt? Surely a contradiction in terms, you might think...
Harvest is probably the busiest time of the year for farmers and getting it right is crucial. A good harvest makes the difference between having enough feed to keep the animals full up over winter and having too little.
Close your eyes and think of the perfect Sunday morning: soft buttered bread, sizzling bacon and a cup of strong coffee. That can’t be beaten.
Coombe Farm Organic
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