Why use Greendale?
Greendale Farm Shop
Recent winners of the 'Best South West Butchers' by the Taste of the West, Greendale’s butchers prepare all our meat on-site at the farm shop using meat from our own farm. With years of experience, they are always on hand to help customers with expert advice about choosing the right cut of meat and the best way to cook or prepare it. If you’re buying online, rest assured that this same expertise has been put to good use to ensure your purchase is exactly right; you’ll find all of our meat is available in a wide range of cuts and portions, ready-packed for fast delivery.
At Greendale we have our own fishing fleet, which means we can supply our fish counter with regular fresh catches that can be traced directly back to the sea. Our boats work out of Exmouth, Brixham and Newlyn, and catch a variety of fish from Westcountry waters; for example, our potting vessel, Becci of Ladram, keeps us well topped up with a selection of fresh fish and shellfish, while the Emily J, our scallop boat, is based in nearby Exmouth. To learn more about the Greendale fishing fleet (including our interactive tracking map), click here.
See where our fishing fleet is right now and learn about the crew and captains of our vessels.
From Farm to Plate:
Part 1 The Cattle
Greendale Farm Shop's 'From Farm to Plate’ film series tells the story of Greendale beef. Starting with the cattle grazing above the Jurassic coast, it moves on to visit the double award-winning butchers at Greendale Farm Shop, and ends with Chef Tom Williams-Hawkes cooking a finished beef dish at the Salutation Inn. The first film, Part 1, features Sam, our Farm Manager, as he checks the Greendale herd.
Flavoured with fresh herbs and topped with feta cheese, juicy lamb chops are cooked on a colourful bed of veg in this Mediterranean-inspired recipe. Serve it with warm ciabatta and a mixed-leaf salad - it’s sure to make a delicious dinner for that special someone!
Get in touch
Come and see us
Mon-Sat 8am-8pm Sunday 9am-6pm
- 01395 232836