Articles & Recipes

For the third and final film in our series, we travel the short distance from the butchers at Greendale Farm Shop to The Salutation Inn in nearby Topsham. Here, we meet Chef Tom Williams-Hawkes just after taking delivery of his Greendale beef order, and watch as he prepares two delicious dishes to serve in the Salutation’s award-winning restaurant.

For the second of our films, we head over to Greendale Farm Shop to meet Richard, one of our Master Butchers.

The first film, Part 1, features Sam, our Farm Manager, as he checks the Greendale herd.

This blog post accompanies the last in our trilogy of films tracing the journey of Greendale crab and lobster from sea to chef.

Part 2 of our trilogy of films - From Boat to Plate - focuses on the Fishmongers. On a recent visit to Greendale Farm Shop, Michael Caines speaks to James the fishmonger about the importance of using local ingredients, noting freshness, seasonality, food miles, good value and a positive impact on the local economy as key factors.

We’ve teamed up with local chef, Michael Caines MBE, to make three short films. The films tell the story behind our delicious Lyme Bay crabs and lobsters, from the moment they're caught by our fishing boat, the Becci of Ladram, to Michael's finished dish, cooked and served at his prestigious Lympstone Manor restaurant.

Cracking a whole crab may be something of a labour of love, but the delicious brown and white meat is a reward well worth waiting for! Watch how we crack a crab.

Sam of Ladram, our new fishing boat out on sea trials in Brixham. We wish her new skipper John and all his crew the best of luck!

All our Greendale Free Range eggs are hand graded by Tony our in house egg expert!