All Blog Articles

Are you gearing up to celebrate something this summer? Whether it’s a wedding, christening, summer BBQ, or you’re just thinking of celebrating being you (which, by the way, is always an excellent idea), we’re certain you won’t regret inviting Baron Bigod to your party. Baron Bigod is ideal for bringing the goo to your grazing…

We were absolutely delighted to see that Masterchef 2024 finalist Louise Lyons used Baron Bigod in her final dish of the series. She spoke to us about the background of the dish and her inspiration. From Louise; As a farmer the seasons are entwined with my work, but also at home with what I eat…

The fearlessly talented Emma Freud OBE, has provided us with a home made recipe which is sure to get your mouth watering. Combining the indulgence of our Truffled Baron Bigod with creamy potatoes to make a wholesome family favourite which is sure to be a hit around the dinner table. With many strings to her…

Shona lives in the tiny village of Elsing, Norfolk with her partner and their dog and runs Elsing Bakehouse, a microbakery which supplies local people and businesses with handmade bread, pastries and other tasty bakes. You can find out more at www.elsingbakehouse.co.uk These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit.…

Torched Baron Bigod cheese, on a waffle made using malt and yeast toasted in London honey, rhubarb and onion chutney and fresh black truffle. The restaurant Fallow, was founded by three individuals in May 2019 – two chefs, Jack Croft and William Murray, and career entrepreneur James Robinson. Fallow’s permanent home in St James’ Market London, was…

Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple of miles from our farm. You can order his delicious menus online for home delivery or find his ready meals in local shops and delis…

Let Jonny show you how easy it is to make a simple cheese. Along the way we’ll learn all about the magic ingredient, rennet. Rennet is the secret ingredient to almost any cheese you’ve ever eaten!

It’s all very well us telling you that our raw milk is safe to drink, but how do we know this is true? Each day we carry out laboratory standard tests straight after milking. Read on to find out how we do it. The process We take a 1ml sample of the milk and drop…

Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4 small Roscoff onion, peeled and cut in half 30g diced cooked beetroot (I use pre cooked) 30g diced cooked beetroot 20g soft brown sugar 10g…

Ever wondered how our raw milk is different from everyday pasteurised milk? In our latest episode, Jonny goes through the 7 steps we take at the farm to ensure our milk is bottled safely and in peak condition.

I have had Baron Bigod on my menus since its creation, and for good reason! I have been serving it here at The Boarding House Dining Room since we opened 2016, we love it both as part of our cheese selection or as a cheeky cheese on toast. In this recipe, I have taken a traditional Portuguese…

Free hot water from a steaming pile of poo? Absolutely! Our latest episode explores our crusade to capture and recycle the free waste heat that occurs all around the farm from ordinary processes every day, and turn it into free energy!