Hung, aged, dry aged, matured – there are many terms used to describe how old your meat is and how it’s been handled before butchery
People have long believed in the healing, health-giving and restorative properties of bone broths
If we tell you that we think you should eat less meat, you might think we’ve gone off our rockers...
What if you could make milk into alcohol, or more specifically, what if you could make milk into vodka?
Set in the rolling hills of South Somerset, Coombe Farm nestles in a valley between the towns of Chard and Crewkerne
On our butcher’s block this month we’ve got a cut that might be unfamiliar to you
Wherever you are, from the tip of Cornwall’s toe to the furthest reaches of Scotland, it’s been quite a summer
Our new feature 'On the Block' will take a close look at one cut of meat per month, sharing a little of our expertise on some of our lesser known cuts
For the majority of the farming community across the country Easter is the time when the busy period of lambing begins
Eve Kalinik author of Be Good to your Gut has kindly designed us a box to teach us how to look after our gut!
Naomi Devlin, author of Food for a Happy Gut has designed a deliciously healthy box to promote a happy gut!
The difference between organic and conventional poultry
Coombe Farm Organic
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