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FarrinHeight Foods - Compassionate Catering was born in 2007 out of our love of cooking vegetarian food and the lack of places to eat out in Harborough for meat-free diners. We began hosting regular vegetarian & vegan pop up dining nights in Joules Eating House just off the High Street and were known then as The Greenhouse Vegetarian Restaurant. In June 2015 both partners went 100% vegan and naturally the business followed suit. Today, we're busier than ever continuing to make and sell our homemade produce & street food at farmers markets, food fairs, festivals, weddings and community events in Market Harborough and the surrounding district. <p>We continue to host pop up dining nights in local venues - the themed menus change monthly and always feature gluten free options. A % of our pop up night profits is shared between the Leicestershire Wildlife Hospital and the Brook Farm Animal Sanctuary. We're proud to have been an edibLE16 supplier since 2014
Seasonal vegetables, grown without chemicals
Award winning Goats milk ice cream producer. On our first generation Northamptonshire family farm using our own delicately mild milk we create seasonal flavours inspired on the hedgerows and surrounding countryside. At Ganders Goat we see the whole process through from beginning to end, from milking our dairy goats to picking the fruits. Being the first in the uk to use biodegradable and compostable packaging.
Hamm Tun Fine foods are makers of handmade Northamptonshire Cheeses, All our cheeses are made in small batches by hand on a dairy farm in Northamptonshire, Hamm Tun Fine Foods are Northamptonshires first and oldest cheesemakers.
Neneview Dairy was formed in 2013 by Christine and Geoff Twell to produce artisan goat cheeses from their own "trip" of milking goats. Initially they produced 4 varieties of Hard Goat Cheese, each one being named to indicate it's Northamptonshire origins with terms from the boot and shoe industry. They now run a "trip" of 200+ goats and produce 11 varieties of cheese, many of which have national and international awards. Their cheeses are marketed with a tag line of "a hint of goat", endeavoring to dispel the popularly held belief that goat cheese has a strong "goaty" flavor. In order to minimize their carbon footprint, 95% of product constituents are sourced locally, with fodder from their own farms, goat food from Heygates at Bugbrook, and packaging from the Rushden Box Company. Only specialist items are sourced from outside Northamptonshire.
We are Britain’s original ‘seed to bottle’ producer of Mellow Yellow cold pressed rapeseed oil. A healthy, tasty and brilliantly versatile cooking oil for you and your loved ones to enjoy. Grown with care and produced with passion on our family farm.
WE ARE GUN DOG ALES.....A SMALL BATCH BREWERY CREATING HANDCRAFTED, UNFILTERED, UNPASTEURISED, NATURAL BEER. WE LOVE WHAT WE DO......! Started in 2012 as a small family owned business by James and Sarah Pickering, we remain to this day a small family owned business. Starting with two fermenting vessels we now have an army of them working away bringing the world our great beers. We pride ourselves on creating beers with the freshest and best tasting ingredients and putting quality before cost. As a result we have a growing fan base of GDA who expect the best from our beers, we fulfill this by keeping all production onsite at the brewery and have full control on our beers beginnings and end. We live beer so you can love it!!
All our jams are made in small batches to retain their quality and the flavour of the fruit. Where possible, the jams are soft set with no artificial colourings or preservatives. Our chutneys and sauces are virtually all original Friar's Farm recipes! We Supply to the catering trade and restaurants, we can create your very own bespoke chutney for your menu. A good chutney gets better with age. We have a selection to suit every taste. No artificial ingredients, all homemade in small batches, we used to grow our own vegatables but due to demand this is not possible but we do try and source as much local produce as we can using local suppliers
Whittlebury Bakery was born from a desire to produce great tasting bread for our local community. Hand crafted and baked the traditional way using only the highest quality, locally sourced ingredients and without the use of artificial additives or processing aids. We believe good quality, great tasting bread should be affordable for all. Founded in 2017 by Andrew and Ela Collins in the village of Whittlebury, the bakery rapidly gained a loyal following for its freshly made bread, rolls and cakes. Working from a small bakery the products were sold from an adjoining shop. Their reputation grew rapidly and they soon outgrew these premises and the bakery moved to a larger site in Litchborough in 2018. True to their community spirit they kept the shop at Whittlebury and turned the old bakery into a coffee shop. The business continues to grow with new customers joining us every week but we are ever mindful of retaining our core beliefs. To produce great tasting bread, hand crafted by expert bakers, free of chemicals at an affordable price.
Healy's of Winwick was borne out of Ben's love of cider. As a carpenter and joiner, Ben has always appreciated fine craftsmanship and a love of nature and the great outdoors. A few years ago, Ben became passionate about cider and set about a journey to craft his own. His journey began with his handmade oak cider press and all of the apples used in the creation of our cider, are pressed in this way. The products you see available today are a culmination of knowledge, hard work and a passion for cider (as well as lots of market evaluation, of course!). The apples that make our ciders, are all handpicked in Northamptonshire. Ben's favourite apple picking mornings are those crisp, sunny ones! Our cider house is nestled in the beautiful, rural, Northamptonshire countryside and with a lot of hard work and patience the process that follows, brings you Healy's of Winwick refreshing ciders.
Sauls of Spratton Ltd have been run by the Sauls family since 1926 and have provided meats of outstanding quality in a traditional way from our shop in the village of Spratton in Northamptonshire. Nowadays we make all our own sausages, pork pies, meat pies, pâtés and potted beef, sausage rolls, cornish pasties, and ready meals. We use only the best and freshest ingredients and follow our traditional family recipes to produce the best food that we can. Over the last 30 years we have won many awards for our food, including in recent years, awards for our potted beef and pork pies in the Northamptonshire Food and Drink Awards. We have two retail shops for customers that would like to visit and browse out homemade products – our shop in Spratton, and our butchery within Smiths Farm Shop, Chapel Brampton which is open 7 days a week. Visit us for special offers, and weekly specials only available in store, or shop online at www.saulsofspratton.co.uk for free local delivery.
WELCOME TO WHARF DISTILLERY - Northamptonshire's only grain to glass distillery. We are an independent small-batch copper-pot distillery producing a range of exciting spirits and liqueurs from raw materials: grain for our whisky, single malts, gin and vodka, and local fruit for our brandies and apple-based liqueurs and aperitifs. We pride ourselves on crafting quality products from our beautiful farm location in the heart of the South Northamptonshire countryside, and welcome everyone to come and see how it is all done on our hand-beaten copper pot stills from Portugal. Currently we are the only grain to glass distillery in Northamptonshire which means that we don't just buy in neutral spirit to make our products, we actually ferment raw ingredients to create an initial base alcohol, e.g. cider, wine, beer, and then distill these to create high strength spirits, e.g. brandy, apple brandy, gin and single malt whisky. We are also proud of the fact that we have now released our first Whisky (called Cattle Creep) which makes us the smallest English Whisky distillery, and only the 8th English distillery since 1903 to release a whisky.
Flo’s Kitchen is a small home-bakery based in Duston Northampton supplying exclusively vegan baked goods. Founded in 2016 we began with a small range of cakes and have continuously expanded our range to include a large variety of cakes, brownies, pies, pastries, tarts and, from mid-2019, a small range of ready meals. Our products are all made fresh to order and in small batches, largely by hand. We use locally sourced ingredients where possible, most notably our flour, fruit and vegetables.
We are a free range poultry farm producing top notch chicken, duck & guinea fowl, we also produce free range turkeys and geese for Christmas. James has been farming poultry all his life and has been at Pastures for 20 years. We have a farm shop & café on the farm where you can buy our poultry and a lovely selection of locally made produce. We make all of our own pies, sausage rolls & pasties in the farm shop kitchen, using our free range poultry. We also make quiche, cakes, puddings & chutneys (using veggies grown in our veg patch). You can also buy free range hen and ducks eggs that have been laid fresh on the farm. Our Café was runner up in the Carlsberg Food & Drink Awards 2018/19 for best independent café/tearoom and our Chicken, sage and Onion sausage roll won Best Savoury Product in the same awards. We are also Regional finalists in the Countryside Alliance Rural Oscars for Local Food and Drink.
Phipps Northampton Brewery Company is the oldest and best known name in the local brewing world. Founded in Towcester in 1801, it opened its second and larger brewery in Northampton in 1817. For nearly 175 years the company produced a distinctive range of cask ales headed by the legendary Phipps IPA. After a hostile take over by keg beer kings Watney-Mann, the Northampton Bridge Street Brewery was closed and the site handed over to Carlsberg who brew there to this day. Phipps continued in the form of a regional pub chain, buying in beers from outside the county. In 2004 local management seized the opportunity to take over the brand and turn the company into an independent brewer once more. With the help of a gallant band of old Phipps Bridge Street Brewers and a return to the board of the founding Phipps family, Phipps IPA was put back on the area's bars from 2008. Since then many more iconic and much loved Phipps brews have appeared along with a growing range of new contemporary beeers. In 2014 the business mobed production back to the last surviving part of th eold Phipps brewery complex, the 1884 Albion Brewery in the heart of the old town. Today the building is also home to the Albion Brewery Bar, a popular destination for locals and brewery history enthusiasts alike. After reviving the company's brewing range, attention was turned to Gin production, something Phipps had abandoned as long ago as 1940. Today the wide variety of Phipps gins, distilled in the Albion Brewery, carry the company 's name even farther afield than the beers.
Sol Havens Community Interest Company is a fulfilment of dreams for Sammuel and Natasha and their personal stories have both fueled and directed their passion to make it happen. With the help of volunteers from all over the world, they are creating a community farm based in Moulton, Northampton. Their aim is to connect homeless and vulnerable adults together with Mother Earth, providing a world of nourishment and rejuvenation through improving peoples' mental and physical wellbeing. Offering steps up so others can help themselves, grow, evolve and believe in themselves, to blossom to their greatness while respecting the gift of which Mother Earth has given, so we can all live in harmony with each other and nurture the planet we live on. "Our Purpose in life is to coordinate and orchestrate safe havens to heal, nourish and rejuvenate wholeness and light while connecting with mother earth" They work closely with the Northampton Hope Centre, and other charities and organisations providing training on rural skills, growing, cooking and budgeting enabling people to gain confidence and social skills. They nurture and grow vegetables, herbs and flowers, all of which, are used by their in-house Michelin trained chef Natasha, who creates award-winning beautiful handcrafted Vegan food. She then goes out and attends food festivals, farmers markets, performs cookery demonstrations, keynote speaking and cookery lessons while sharing her knowledge and wisdom. On-site there is a large national lottery-funded Yurt perfect for private hire, bespoke courses, retreats or meditations, corporate days, team building, or your own very special celebration gathering all offered with catering by The Loving Chef. The yurt also opens her doors for a pop-up restaurant on Friday lunch times, where Natasha offers 2 courses, a communal table with an opportunity to meet others and spend time in the like-minded company There are many wellbeing events put on at the farm like yoga, drumming and cooking Master Classes - check out their website for further information. Who is the Loving Chef? As long as Natasha can remember all she ever wanted to do was create passion, texture, colour and taste on a plate and to see peoples delight as they experienced their first mouthfuls of her truly exquisite food. It all started around the age of 10 with Natasha running a small chocolate business supplying local catering businesses with sweet delights. Taking this passion into higher education, Natasha went on to be trained as a Michelin chef and qualified in Cambridge. Her highlight during this time was when she had the honour to serve Steve Hawkins, Lady Diana, Daley Thompson while working in Trinity College and various other hospitality arenas around the country. At the age of 28, Natasha became a restaurateur serving local communities homecooked traditional menus, private parties and outside catering on a large scale, including VIP tent on race days in Newmarket for thousands of guests a day. She took a change in direction around 2003 and became Senior manager of a seafood bar at Stansted airport for Caviar House and Prunier - the market leader worldwide for its unique selection process and the high quality of its caviar, serving thousands of people, kilos of caviar and popping hundreds of champagne corks a day. During this period, she further trained at Ecole Hoteliere Lausanne in Switzerland - widely renowned as the best hotel management school in the world. With a short gap in the hospitality the passion and desire to help others, never waned and her most recent venture is as The Loving Chef, offering TLC for your Soul was created. The Loving Chef’s mission is to nourish, heal and rejuvenate through food, and Natasha now shares her knowledge and wisdom combined with spiritual eating habits to the world, through keynotes at Vegan Life Live events, blogs and social media and cookery demonstrations and one to one lessons. Natasha’s other interests include offering an open community farm in Moulton and eco therapy for the less advantaged, vulnerable including the homeless. With nearly an acre of land, she loves to harvest, prepare, cook and serve in the shortest amount of time, therefore offering the most nutrients and flavour in the dishes she prepares.
Nature's Fayre is run by two people that have been friends for over 25 years. We are a small producer with only the two of us involved in the production of our products. We have a selection of products including honey, flavoured honey, marmalades, preserves, chutneys, pickles, mustards, dressings and sauces. All of our products are sweetened by using a combination of honey and sugar. All the honey that we use comes from our own hives, situated within a few miles of where we both live. Many of the ingredients we use have been grown by ourselves or by family and, where possible, all other ingredients are locally sourced. All of our products are made in small batched using traditional methods, this is to ensure great taste and quality. At this year's World Marmalade Awards, our Honey, Orange and Brandy Marmalade was awarded a Silver and our Honey, Pink Grapefruit, Cranberry and Vodka Marmalade was awarded a Bronze. In 2017 our Honey, Lemon and Ginger Marmalade was awarded the 'Artisan Local Sweet Product' in the Carlsberg UK Northamptonshire Food and Drink Awards. Our Honeyed Damson Preserve was awarded winner of the 'Artisan Local Sweet Product of the Year' in the Carlsberg UK Northamptonshire Food and Drink Awards 2014/2015. We have been trading for over 10 years and all our products are made in our kitchen rated 5 stars by East Northants Council.
Real craft is more than a sticker on a bottle. It’s dirty hands, hard work, full hearts, and a deep love of the land. It’s coming to work every day with a smile on your face and a fire in your belly to make uncompromising, epic gin. Real craft means graft. Real craft keeps you humble. We started in 2012 on our beautiful family farm, with no idea what we were getting ourselves into. We began with the things that matter most and a dream to save the world from mediocre gin. We ended up stripping the industry back to its roots: we became gin farmers. Our gin is crafted with nature. We draw water from our spring, grow the botanicals, and collect fresh honey from our own beehives. We try to keep things local and, as custodians of the land, we harvest with a respect for nature and the community. As we go, we try to give back more than we take: re-sow, replant, rebuild. When it’s time to distil, we question, experiment and invent epic gins, including some never imagined before. We do it in small batches in our gorgeous bespoke copper stills, Curiosity and Satisfaction. We have a lot of fun and think outside the bottle. This is how, after years of planning and months of experimentation, we created our first, award-winning London Dry Gin. Then we pushed further, forging new gins… and whole new categories of gin. Creating world firsts, like our sweet, tangy rhubarb gin. Our gut is our guide, and nature our inspiration. So, raise a glass with us: to craft, to the land, to laughter and loved ones. In the end, those are the things that matter most!
Bad Boy Cider is the brain child of Shawn Baker from Pipewell Hall. Shawn had a vision to create his own craft still cider, wanting to produce a really good quality product using a premium British apple. Bad Boy Cider is deliberately cloudy, made using a single variety of “Dabinett” apples, one of the most versatile cider apples from Herefordshire, which he is hoping to source locally in the near future. Shawn researched all the apples available and settled on “Dabinett” due to its golden colour and nutty taste. No wine yeast has been used in this production, it’s all naturally fermented from the apple itself. This process takes a little longer but yields the result Shawn wanted. Bad Boy Cider is currently available in a 500ml bottle, both carbonated and still. It will also be available in 20L bag in boxes from 2018, 30L carbonated kegs, and 1000L collapsible bag in boxes for festivals and events.
At Nobbys Brewery we only use Four ingredients, nothing more than a lot of skill and passion are added to the beers.We brew in a totally traditional manner, after all, several hundreds of years of technology can’t be wrong…. Water… This is our main asset, without good water you very rarely get good beer. We have been fortunate to find our source of water is almost perfect for brewing Due to the number of times we have moved we have become experts on water manipulation and can now skillfully recreate any water type from around the world. As a result we get a unique stability, brightness and flavour to our beers. Malt… The main ingredient of our beers and hence one of the most important, specially selected from only U.K. grown barleys. Nobbys use a number of malts from Crisp Malt including roasted, toasted, crystallized and blackened varieties all imparting flavour and colour to our range of beers. Wheat malt is also used to stabalise head retention. Hops… Humulus Lupulus as some old Latin guy called them is a plant much related to cannabis and nettles. We use the flowers of this wonderful plant to impart bitterness and a vast variety of flavours and aromas into our beers. Flavours such as citrus, blackcurrant, earthy and spicy and aromas of oranges, green grass with floral notes are but a few. These along with the malts are part of the brewers paint pallet allowing us to create many uniquely different beers. We source our hops from around the world. Yeast… The hardest workers at the brewery, many billions are employed requiring little more than a good feed of maltose sugars, extracted from the malt and a little love and attention. However we are hard on them, only the very best get to stay with us to help strengthen our unique strain. The very best from the previous brew are placed into the next beer having undergone a full medical under the gaze of the microscope.
Windmill Orchards is a community-managed organic orchard providing fruit and healthy products to customers in Northampton and beyond at a fair price. From juice to jams, we process and package everything on-site at the Old Windmill, Sulgrave, amongst fourteen acres of orchards and four acres of woodland. We believe in sustainable living and everything we do aims to cultivate biodiversity, community, wellbeing, and connection with the land and food that sustains us. Follow us @WindmillOrchards to become part of our online community of organic foodies!
