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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…

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…

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…

Newly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud to be one of the restaurant’s trusted local suppliers and Head Chef James Jay is a real fan of our produce. We were over the…

Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage site, with its converted Victorian buildings, is home to independent shops and galleries, wonderful places to eat, and several performance venues – including the world-famous…

This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding in your favourite sides such as roasted vegetables. The Baron Bigod melts wonderfully into and around the crumpet to reveal a delicious cheesy treat when you cut into…

Award-winning Suffolk chef Justin Kett opened Fork Deli in Hadleigh just over 2 years ago. We are proud to stock some of Fork’s delicious chutneys and sauces in our all-new milk shed here at the farm. In fact, you can buy all the ingredients you need to make Justin’s tasty and comforting recipe from our shop! Baron…

The Fox & Goose in Fressingfield has been consistently serving up some of the finest food in our region for as long as we can remember. We asked owner and head chef Paul Yaxley to share with us his favourite Christmas Baron Bigod recipe. Baron Bigod fritters with apple and fig chutney Perfect for Christmas canapés…