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Jan
Inside Fen Farm Dairy: When is the right time to eat Baron Bigod?
How do you like your cheese? What does “ripe” really mean? How does a Brie style cheese mature? We discuss all this and more while tasting Baron Bigod through its different stages from day one to two years!
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Oct
Recycling your Woolcool packaging
Recycling your Woolcool® packaging. The wool liners that come in your web boxes during the warmer months are a fabulous way to keep all your precious products cool. Woolcool®, the makers of these amazing blankets, have introduced a scheme to make sure they are reused and recycled in the best way possible. How it works:…
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Oct
Seasonal Update – September 2024
As we move through the transition to autumn here near the Suffolk coast, the farm is a hive of activity. Autumn is always our busiest time, and a good moment to share a little insight into the seasonal happenings here at Fen Farm Dairy. Right now, we’re just wrapping up our harvest season. Our barns are full of…
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Sep
Tom Aikens’ Fen Farm Buttermilk & Blueberry Pancakes
Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the centre of his life from a…
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Jun
Invite Baron Bigod to your party
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…
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Jun
Roasted parsnip and whipped Baron Bigod by Masterchef 2024 finalist Louise Lyons
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…
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Apr
Emma Freud’s Almost Famous Truffled Baron Dauphinoise Potatoes
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…
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Feb
Cellerman Sam Podcast – The Fen Farm Story
Did you know there was a brief moment in time when Baron Bigod could have been a box of free range eggs? Cellerman Sam (Sam Wilkin) sits at the kitchen table with Jonny, hearing how Fen Farm Dairy came into being and the conception of Baron Bigod. From Jonny’s childhood growing up bunking off school…
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Feb
Chelsea Buns with Bungay Butter by Shona at Elsing Bakehouse
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.…
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Oct
Fallow’s Baron Bigod on Malted Honey Waffle
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…
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Aug
Bungay Butter Chicken by Sandip Bhogal from The Pink Tiffin
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…
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Jul
Inside Fen Farm Dairy: How we test our raw milk
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…
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