Riverford Magazine

R i v e r f o rd summer magazine

july + august

recipes

inside

win a day

on an organic pig farm

great british picnic make your own scotch eggs

happy chickens

free range vs organic runner beans

discovery apples

apricots

Guy Watson checks the first of the runner beans

high summer harvest With long days, warm nights and an active soil, July and August are our busiest months for harvesting on the farm.

It’s an exciting time for cooks, too, with new crops coming into season almost every week. Summer beets, carrots, beans and courgettes are tender and bursting with f lavour, joining the abundance of fresh salads and leaves. With English fruit f lourishing, from cherries and blueberries to red and blackcurrants, it’s also the very best time for puddings.

Hooray to that!

young courgettes with their flowers attached

bunching beetroot at Wash Farm

new + seasonal heroes runner beans courgettes bunched beetroot nectarines apricots discovery apples - the f irst of the UK crop

sun-soaked apricots just in from Provence

Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for it. for the 3 rd year - thank you for your suppor t

f ind out more at www.riverford.co.uk Paul Ward in his orchards in Kent

what’s growing where?

Our regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash Farm, Devon There is plenty to keep our field workers occupied over summer, with broad beans, carrots, basil, gooseberries, a few artichokes and cucumbers coming through and plenty more crops to follow.

The Devon-grown new potatoes started with the Ostara variety, then Lady

Crystal and the wonderful Charlotte.

The dry weather is taking its toll though; where we have irrigation, the main crop potatoes are healthy, but beyond the reach of the pipes there’s a danger the tubers will never get to harvestable size.

Nigel Venni, Sacrewell Farm, Cambridgeshire Nigel’s summer crops started well, although there were a disappointing number of strawberries due to the winter frosts. Gooseberries, however, are plentiful and the new season bunched carrots have been excellent. Planting also goes on at a pace: the first 30,000 leeks out of 300,000 recently went in, along with (in Nigel’s words), “cabbages for Christmas”. He had to be the first to mention Christmas - in summer. It’s been an exciting time for wildlife too, with one of our pickers finding a sparrowhawk perching on the kettle in the farm shed!

read the latest news from your farm in our weekly newsletter

Peter + Jo-ann Richardson, Home Farm, North Yorkshire Peter’s kohl rabi and summer cabbages took a beating in the recent winds, with the soil sandblasting a couple of sowings into obliteration. Every cloud has a silver lining though and the soil-laden winds destroyed about 80% of the weeds in the adjacent field of courgettes. Elsewhere, planting and weeding continue as normal, with broad beans, calabrese broccoli, spinach and chard well on their way.

Chris Wakef ield, Upper Norton Farm, Hampshire Our tomato grower has reported a particularly well-established crop this year, so look out for them in the boxes.

Meanwhile, Chris and his team have planted the last of the chillies, so all the polytunnels are now full, growing parsley, chillies and basil. We’re planning a chilli event on Friday 19th August, where you’ll be able to harvest your own hot little numbers, feast on an organic picnic and watch our Riverford Cooks demonstrate some fiery dishes. Check our website for details.

Le Boutinard, France

your vegboxes full and interesting when very few crops are ready in the UK. While last year was a bit of a disaster thanks to inclement weather, inexperience and some bad luck, 2011 has started well.

We brought in the best fennel harvest we’ve ever seen, along with excellent courgettes and bunched carrots. This year we also plan to trial an early, autumn-sown crop of carrots, with the aim of bridging the gap between our stored and bunched carrots next spring.

It’s a bit of a risky strategy but we’re keen to avoid having to import them from further afield.

This is the second year of crops coming from our farm in the French Vendée, to help us bridge the ‘hungry gap’ and keep

everything we grow + sell is organic

summer loving

Get the best from your vegbox over the holidays.

Living with a box is pretty flexible, whatever you’re up to this summer.

Whether you’ve planned a blowout holiday abroad, a pray-for-somesunshine break in the UK or you’ve just got a bit more time to spend at home, there’s a way of making it work for you.

We’ve even got something for the ‘grow your own’ gang.

going on holiday?

want to keep it cool on your doorstep?

If you’re going to be out when we deliver, try our old-school gadgets to keep your veg fresh. You can find out more about them online. eco cool food safe 3 sizes from £76.25 A wooden lockable safe that encases your box in a cool layer of compost and soil.

You can ‘pause’ your order online (or let your vegman know the dates you’ll be away) and we’ll be ready with your next delivery when you’re back.

eco cool blanket £3.95 Like a shower cap for your vegbox, reflecting sunlight away and keeping (the inevitable) rain out.

If you’re going on a self-catering holiday in the UK, we deliver to most of England and South Wales from our regional farms, so there’s no need to miss out.

cool bag £2.69 Leave one out with some ice packs for your vegman on your delivery day - it keeps your milk cooler for longer.

cooking less?

Try swapping between boxes or make up a bespoke order from our full range of organic fruit, veg, meat, milk, eggs and more.

growing your own?

You’ve probably got courgettes coming out of your ears, so skip the vegbox and top up your harvest from our full range instead. After all, milk, eggs, cereal and juice don’t grow on trees.

pause your order online at www.riverford.co.uk

veg heroes

courgettes with saffron + pine nuts

The pick of the seasonal bunch to inspire your summer cooking. runner beans £2.45/500g

from july

This iconic English summer veg is sown in early May and in a good year, its scarlet flowers and plentiful foliage are a truly satisfying sight. Runner beans need a framework of strings or bamboo to clamber up, though in cool years they may struggle to make it up the canes.

This year our Devon co-op grower, Richard Rowan, has had to irrigate the crop occasionally, but it looks to be a good harvest, expected mid-July.

courgettes

£1.45/x3

from july

Courgettes are farmer’s dream as they are generally a doddle to grow, but they tend to glut in July and August, no matter when you sow them. On the plus side this means that the price drops at this time of year, so it’s a good opportunity to explore their culinary potential. Try them thinly sliced and griddled in salads, transformed into a moreish nibble as courgette fritters (see our website for the recipe) or in our chocolate courgette cake - kids love it!

bunched beetroot £1.45/1 bunch

from july

Fresh beetroot is a far cry from the processed, pickled variety that most are accustomed to. We bunch them as we harvest and the sweet, earthy flavour is a revelation to many a new customer.

The beet tops are good too, sweated gently in oil and garlic as you might with spinach. Summer beetroot is a great addition to salads and our recipe (opposite) takes this to whole new level, with its layers of crunchy buckwheat, salty fish and mild, earthy sweetness.

find more seasonal heroes over the page

serves 4 50g raisins pinch of saffron 700g courgettes 1 onion, thinly sliced 3 tbsp olive oil 2 tbsp pine nuts, lightly toasted sea salt + freshly ground black pepper About 30 mins before assembling the dish, put the raisins and saffron in 2 small bowls. Add 3 tbsp boiling water to the saffron and cover the raisins in hot water. Cut the courgettes into quarters lengthways. Remove any spongy seeds, then cut each quarter in half lengthways.

Cook the onion slowly in olive oil for about 20 mins until golden. Remove from the heat. Drain the oil from the onions, set the onions aside and return the oil to the pan. Turn up the heat, add the courgettes and cook for 5 mins until just tender. Return the onion, add the saffron water, drained raisins and pine nuts. Cook for a few mins until the water has almost evaporated. Season.

beetroot, smoked trout + toasted buckwheat serves 4 200g buckwheat 4 tsp caraway seeds 5 raw beetroot, peeled + coarsely grated finely grated zest + juice of 1 orange 6 tsp balsamic vinegar

3 tbsp olive oil sea salt + freshly ground black pepper 200g smoked trout, broken into pieces 1 cucumber, deseeded + sliced 12 radishes, thinly sliced 2 tbsp dill, chopped for the dressing: 4 tbsp crème fraîche 2 tbsp extra virgin olive oil juice of 1 lemon 2 tbsp grated horseradish Dry-roast the buckwheat in a wide nonstick pan with the caraway seeds until golden and fragrant. Allow to cool. Mix the buckwheat with the grated beetroot, orange zest and juice, balsamic vinegar and oil. Season well and spread on a large plate. Arrange the trout on top and scatter with cucumber. Mix the crème fraîche with the olive oil, lemon juice and horseradish and season. Drizzle over the salad and sprinkle with radishes and dill. recipes by Jane Baxter from Everyday & Sunday - Recipes from Riverford Farm

feeling fruity

apricot brioche pudding

New season fruit for tempting puddings. discovery apples £3.95/1.5kg, £2.45/750g

from august

nectarines

£3.45/x5

from july

A sweet, orange-fleshed nectarine that The earliest apple variety that grows well springs with juice at the first bite is one in the UK, Discovery is refreshingly sharp of the sticky-fingered delights of with a good level of sweetness and a summer. If you’ve been put off by floury crisp pink and green skin. The warm, out-of-season imitators, have your faith sunny spring this year has caused a few restored with our naturally flavourful problems for our apple grower, Paul fruit. They are ideal for picnics, packed Ward in Kent. The weather made the lunches and puddings, but try them in a trees blossom and fruit up earlier than salad with ricotta (try the buffalo version usual and a late frost took out many of from our website) and prosciutto and the fruitlets. However this also means the you’ll never look back. Ours are grown crop will be with us around two weeks under the Spanish sun and reach you by sooner than usual, in early August. road and sea - far more ecologically sound than transporting by air freight.

apricots

£3.45/450g

from july

Another peach-like darling of the summer, apricots can lift dishes with their delicate flavour and perfume. A pocket-sized snack they may be, but miss out on their pudding potential and you are selling yourself short. The classic is to poach them in a sugar syrup with lemon and wine for serving with dreamy ice cream, but they also pair beautifully with pistachios. Our chef Jane Baxter’s favourite is to use them in place of pears in her pear and almond tart - see our website for the recipe.

add extra portions of fruit to your order www.riverford.co.uk

serves 8-10 125g dried apricots 450g caster sugar 250g fresh apricots, halved + pitted 7 egg yolks 500ml milk 250ml double cream 250g tub crème fraîche finely grated zest of 1 orange few drops of vanilla extract few drops of almond extract grated nutmeg 1 tbsp ground almonds 2 tbsp apricot brandy 500g brioche, cut into 2cm chunks Preheat the oven to 160°C. Cut the dried apricots into very thin slices and simmer in 250ml water and 100g sugar for 10

mins. Add the fresh apricots and simmer for 5 more mins. Drain the fruit, then return the cooking liquor to the pan with 250g more sugar and 125ml more water.

Boil the liquid until it caramelises to a light brown colour, then pour into a 2 litre shallow pudding dish. Whisk the egg yolks and add the rest of the ingredients except the remaining sugar and the brioche. Mix well. Gently stir in the apricots and brioche pieces. Transfer to the pudding dish. Sprinkle with the remaining sugar. Place the dish in a deep roasting tray and pour in enough water to come halfway up the sides of the dish.

Cook in the oven for about 45 mins until golden and lightly set.

by Jane Baxter from Everyday & Sunday Recipes from Riverford Farm

happy chickens Looking behind the free range label.

When I was an agriculture student in the 80s, we visited an intensive poultry farm.

As we left the building, half the students were in tears, much to the irritation of the farmer. To witness, at close quarters, the routine abuse of animals in the pursuit of cheap food was more than most of us could bear. I like to think that any sentient human being, having witnessed the reality behind producing a £3 discounted supermarket chicken or a bucket of KFC, could never stomach it again, but most of us never confront it.

the Soil Association. This is how Ross and Andy go about it:

• Rather than the ubiquitous Ross Cobb breed, which don’t tend to roam, Andy’s birds are Hubbards and Sassos, which spend most of their time outdoors grazing a mixture of grass, red clover and chicory; scratching and making dust baths, searching for bugs and exhibiting their Cheap meat and eggs are not a right. Nor natural behaviours. Shelters are provided is it elitist to suggest that we should be to draw them away from the house, the prepared to pay for chickens to have a flocks are never larger than 500 and the reasonable level of welfare. Most of us houses are moved between each flock. All eat more meat than is good for us and these things add cost, but chickens are the planet, so the simple answer could be timid creatures and without to eat less rather than cheaper. Use all of encouragement will stay indoors and it, including the carcass, and enjoy it with never learn to roam and scratch. Many a clear conscience. birds labelled ‘free range’ are kept in houses of many thousands, which are It is no coincidence that a chicken tastes never moved and as a result are better after a longer and more natural surrounded by mud. In theory the birds life. Most of the chickens we sell are bred have the option to go out, but very few

by Ross Gardiner and raised by Andy actually do.

Hayllor, one of our co-op members, before being killed, plucked, slowly • Andy’s birds mature in 70 to 84 days, chilled and dressed in Ross’ small compared to the 41 days typical of an abattoir. The entire process is audited by intensive broiler. They take exercise,

buy organic chicken at www.riverford.co.uk

forage for a more varied diet and are not as intensively bred for rapid weight gain.

The result is a healthier, happier, less fatty and ultimately tastier chicken. The distinctive yellow colour of the meat is not from maize, but is as a result of their natural outdoor diet and lifestyle; it is proof that they really do ‘range free’.

Our chickens are slower growing than many and I would encourage you to accept this both as a way of making them more flavoursome and out of respect to the chicken.

• Andy never trims his birds’ beaks.

Some ‘free range’ and non-organic birds have their beaks trimmed to prevent them pecking each other (normally the result of boredom and stress). As well as

being painful, this inhibits the birds from naturally scratching and searching for food in the pastures.

Andy’s chickens are fed only organically grown grain, are never fed growth promoters, receive no routine antibiotics and have more space per bird, inside and out, than virtually all non-organic ‘free range’ birds. Their houses are filled with plenty of straw to enourage their natural scratching instinct and so they can nest easily. Short of raising them in your garden yourself, it would be hard to better them for flavour and welfare.

That has to make for a happier meal on your plate.

Guy Watson

pack up a picnic

riverford scotch eggs serves 6

Turn outdoor feasts from drab to veg-f illed fab.

Fed up with soggy sandwiches and unhealthy crisps? Think fresh, veg-packed and homemade instead – your picnic mates will thank you for it.

1. Make a fresh, quick courgette, tomato and bean salad with basil dressing. It’s simple to throw together: grill courgettes in a griddle pan and mix with halved cherry tomatoes and cannellini beans, then dress with some basil blitzed with olive oil and a touch of garlic. Or, if you’re short on time, use our ready-made pesto.

2. Roll up your sleeves and make your own scotch eggs (recipe opposite). Try making them with Riverford sausages for a really full flavour. The more rusticlooking, the better. Serve with a good dollop of traditional mayonnaise - make your own or try our own addictive readymade version (order on the website).

5. For a really simple picnic or packed lunch, choose individual items from our full range. Think award-winning cheese, cold meat, salad, fruit and freshly-baked bread (available in some areas). Upper Norton Farm is offering a ready-to-go picnic bag over the summer months - find out more online.

lashings of f izz

new

We’re very excited to bring you Luscombe’s delicate and aromatic elderflower bubbly this summer. It’s a Great Taste Gold award-winner - just the thing for adding a bit of sparkle to your picnic. Or, if you’re coming over all Famous Five, look out for Luscombe’s ginger beer on our website, too.

3. For something completely different, try a risotto cake. You can use any veg you like in the filling - we’ve tried fennel, spinach and even the first leeks of the year. You’ll find Jane Baxter’s recipe in our new cook book Everyday and Sunday.

4. Rather than buying individual salad items, you’ll get best value from our salad bag or box.

everythingeverything we grow + we sellgrow is organic + sell iswww.riverford.co.uk organic

Try using Riverford pork and herb sausages to mould around the eggs instead of sausagemeat - they’re already seasoned so you won’t need to add thyme or seasoning to the meat (remove the sausages from their skins first - they will come out easily if you slit them with a sharp knife and dip them in cold water).

We used a deep fat fryer, but if you’re confident cooking with oil in an open pan, you could cook the eggs in 3-4cm oil in a large pan. Test the temperature with a jam thermometer or fry a small piece of bread - if it takes about a minute to brown, the temperature is right.

150g white bread, crusts removed 6 eggs 1 extra egg, beaten 75g plain flour salt + pepper ½ tsp cayenne pepper 450g sausagemeat or Riverford sausages 2 tsp fresh thyme leaves (optional) oil for frying Blitz the bread in a food processor to make fine breadcrumbs. Place in a shallow layer on a baking tray and bake at 180˚C for 6-8 mins until lightly toasted, then set aside. Place the eggs in a pan of water and boil for 8-9 mins, depending on size. Transfer immediately to a bowl of cold water and leave to cool, then peel off the shells, keeping the eggs

intact. Take 3 shallow bowls and place the beaten egg in one, breadcrumbs in another and the flour, seasoned with salt, pepper and cayenne in the third. Put the sausagemeat in another bowl (if using plain sausagemeat, add the thyme and season well with salt and pepper).

Split the sausage mixture into 6 equal pieces. Roll each egg in the seasoned flour, then mould the sausagemeat around each egg (flour your hands if the mixture sticks). Make sure the whole egg is covered and any joins are blended together. Roll in the beaten egg and then the breadcrumbs to coat. Heat your deep fat fryer to 180˚C. Cook the eggs for 8 mins or so, turning once if the oil does not completely cover the eggs (in batches if you need to). Drain on kitchen paper, cool and refrigerate until needed.

pig outing Win a day on an organic pig farm.

Want to know more about organic pig farming? Here’s your chance. Our pig farmer Tom Browne is offering a Riverford customer (and a friend) a day out in the Devon countryside to learn all about organic pig husbandry.

You’ll stay at a local B&B the night before and arrive at Tom’s farm bright and early for a sausage breakfast to set you up for the day. Tom’s friendly pigs are at their perkiest in the morning and you’ll see them frolicking in the fields and racing around in the mud. You’ll have a tour around Tom’s family farm and find out exactly what makes a happy, healthy pig.

To round off your day, we’ll give you a pork goody bag to take home.

To be in with a chance of winning, tell us what we stuff our boneless pork shoulder with.

You’ll find the answer on the website.

Email your answer to pigcompetition@ riverford.co.uk by Friday 26th August. the small print Winner will be picked at random. Day to be organised at a date to suit the winner and Tom. Prize includes one night’s B&B accommodation for the winner and a friend but not travel costs.

about Tom + his pigs Tom has an outdoor herd of 100 sows at Smallbrook Farm near Exeter. Tom was brought up in a farming family and reckons farming is in his blood. He says that being outdoors is fulfilling for both him and his pigs. The pigs spend most of their time chasing each other around in the mud and nuzzling through the grass and clover. They are a mix of Durroc, Large White, Hampshire and Landrace breeds, ideal for the pork, bacon and sausages you’ll find in our meatboxes.

find our organic meat range at www.riverford.co.uk

prices There are a few small differences in our range and prices at each farm (this f lexibility helps us pay our growers a fair price) - please check www.riverford.co.uk for details.

veg + fruit boxes mini vegbox mini fruit + vegbox small vegbox medium vegbox large vegbox fruit + vegbox seasons vegbox favourites box salad box fruit box fruit box for work

meatboxes

from £9.85 £11.85 £12.35 £15.45 £17.95 £16.35 £12.95 £13.95 £10.95 £10.75 £22.95 from

small meatbox large meatbox bbq meatbox quick + easy meatbox chicken box half lamb box

£53.95 £69.95 £29.95 £29.95 £69.50 £75.99

globe artichokes 1.5kg aubergine x2 broad beans 1kg bunched beetroot pointed cabbage carrots 1kg carrots 2kg chard 350g courgettes x3 fennel french beans 300g

£4.75 £2.49 £2.49 £1.45 £1.25 £1.55 £2.95 £1.95 £1.45 £1.49 £2.95

veg

from

kohl rabi x2 mushrooms 200g mushrooms portobello 200g onions 500g onions 1kg mixed peppers x3 red peppers x2 ramiro peppers x2 salad potatoes 1kg salad potatoes 2kg runner beans 500g sweetcorn x2 sweetcorn x4 sugar snap peas 300g true spinach 350g bunched turnips

salad, herbs + spices

salad bag avocado x2 avocado x4 celery cucumber uk dried garlic 3 bulbs ginger 100g lettuce salad pack 150g alfalfa sprouted seeds 100g mixed sprouted seeds 227g tomatoes 480g tomatoes 750g cherry tomatoes 250g cherry tomatoes 450g watercress 100g basil 40g

£1.95 £1.49 £1.75 £1.25 £1.95 £2.95 £1.95 £2.25 £1.75 £2.75 £2.45 £1.75 £2.75 £2.75 £2.25 £1.45 from £6.45 £2.75 £4.75 £1.75 £1.45 £1.45 £1.25 £1.25 £1.99 £1.45 £1.45 £2.45 £3.25 £1.85 £2.95 £1.95 £1.49

basil 200g parsley 40g thyme 40g sage 40g oregano 40g chives 40g chillies x3

fruit fruit bag apples 750g apples 1.5kg apricots 450g bananas 1kg blackcurrants 125g blueberries 150g clementines 1kg white grapes 350g grapefruit x2 kiwi x6 lemons x2 lemons x6 charantais melon nectarines x5 oranges 1kg pears 750g pears 1.5kg raspberries 150g redcurrants 125g rhubarb 500g

dairy, milk + eggs

£3.45 £1.49 £1.25 £1.25 £1.25 £1.49 £1.49 from £6.45 £2.45 £3.95 £3.45 £1.99 £2.49 £2.45 £2.45 £2.95 £1.95 £2.25 £0.99 £1.99 £2.45 £3.45 £2.45 £2.55 £4.25 £2.95 £2.49 £1.99 from

milk semi 1l £0.99 milk semi 2l (home farm only) £1.89 milk skimmed 1l £0.99 milk skimmed 2l (home farm only) £1.89 milk whole 1l £0.99 milk whole 2l (home farm only) £1.89 eggs mixed half dozen £2.09 riverford clotted cream 250g £2.75 double cream 250ml £1.59 acorn double cream 284ml (home farm only) £1.39 acorn single cream 284ml (home farm only) £1.09 riverford butter 250g £1.95 acorn butter 250g (home farm only) £1.80 greens of glastonbury cheddar 350g £3.95

cropwell bishop stilton 250g e greens double gloucester 350g cheese st eadburgha 170g min. acorn brie 230g* buffalo mozzarella 5x 25g new buffalo ricotta 200g parmesan 200g yoghurt fat free 475g yoghurt whole milk 475g

£4.45 £3.45 £4.45 £4.95 £2.99 £2.35 £6.25 £1.55 £1.59

cooked sliced ham 150g smoked ham thinly sliced 150g pastrami 150g sliced roast beef 150g soup (wash farm only) beanie burger - mushroom 2x 100g beanie burger - nut 2x 100g beanie burger - spicy 2x 100g tofu natural 250g

£4.65 £4.65 £4.65 £4.65 £2.99 £2.35 £2.35 £2.35 £2.35

chilled

bread - norton farm

malted bloomer 800g pure rye 800g small sourdough 400g small spelt 400g white batch (soft crust) 400g worker’s white 800g wholemeal bloomer 800g 3 seeded bloomer 800g cheese + walnut 400g country cob 400g tomato + olive focaccia 500g

bread - wash farm

available in some areas, check the website for details

kitchen pantry

pesto rosso (red) pesto genovese (green) sundried tomatoes olive oil - italian extra virgin 500ml olive oil - italian extra virgin dolce 500ml olive oil - italian extra virgin dolce 2l

from

from £2.19 £2.79 £2.19 £2.79 £1.69 £2.19 £2.19 £2.79 £2.59 £1.89 £2.75 from £1.69 from £2.99 £2.99 £3.65 £4.45 £4.45 £12.99

chutney - banana 340g riverford ploughman’s pickle 340g riverford cucumber pickle 340g doverhouse chutney 340g mayonnaise 250g chinese bbq marinade 240ml sweet chilli sauce 240ml pimhill oatcakes 150g jam - raspberry 340g seville orange marmalade 340g rude health muesli 1kg pimhill porridge oats 850g pimhill muesli 1kg chocolate - dark 100g chocolate - milk 100g chocolate - white 100g chocolate - giant milk buttons 180g

soft drinks

£2.99 £2.99 £2.99 £2.99 £2.99 £2.99 £2.65 £2.59 £2.99 £2.99 £5.49 £2.45 £3.85 £2.09 £2.09 £2.09 £2.29 from

floresta coffee single estate - beans 250g coffee single estate - ground 250g

£3.95 £3.95

heron valley apple juice naturally sharper 75cl apple juice naturally sweeter 75cl apple + ginger juice75cl apple + orange juice 75cl

£3.05 £3.05 £3.05 £3.05

luscombe elderflower bubbly 74cl from august £3.15 raspberry lemonade 74cl £2.99 st clements 74cl £2.65 sicilian lemonade 74cl £2.65

bottle case (24) ginger beer hot 32cl £1.55 £33.49 ginger beer cool 32cl £1.55 £33.49 oakwood cox apple juice 1l fiesta apple juice 1l

£3.25 £3.25

lager, ale + cider

ale lager cider

from

bottle case (12) £2.45 £26.45 £2.45 £26.45 £2.45 £26.45

wine white vega lucia airen mas de la ville chardonay la jara pinot grigio bianco marigny neuf sauvignon blanc gavi d.o.c.g

from bottle £6.49 £8.49 £9.95 £11.49 £12.99

case (6) £35.05 £45.85 £53.75 £62.05 £70.15

fizz bottle case (6) la jara prosecco frizzante £9.95 £53.75 la jara sparkling rosé £14.45 £77.99 champagne brut ‘la cuvee blanche’ £33.69 £181.95 rosé vega lucia garnacha mas de la ville gard rosé marigny-neuf pinot noir rosé

bottle £6.49 £8.49 £11.49

case (6) £35.05 £45.85 £62.05

red ott tinto de navarra quinto arrio rioja mas de la ville merlot mognon contadino marigny-neuf pinot noir

bottle £7.49 £7.95 £8.49 £9.25 £11.49

case (6) £40.45 £42.95 £45.85 £49.95 £62.05

mixed cases all red 6x75cl £48.55 red + white 6x75cl £44.69 all white 6x75cl £52.15 white + rosé 6x75cl £48.99

from

kitchen kit

riverford recipe binder 2011 £2.45 riverford long handled cotton shopper £2.05 eco cool safe - large £95.95 eco cool safe - medium £85.15 eco cool safe - small £76.25 riverford farm cook book £12.99 riverford cook book - everyday and sunday £18.99 riverford cook book everyday and sunday (hardback) £24.99 riverford cool bag £2.69 eco cool blanket £3.95

Minimum order £12.50 or £25 on meat. See our full range at www.riverford.co.uk.

coming soon

Ri v

e r f ord

sweetcorn, raspberries english apples, venison

01780 789700 Sacrewell Farm 01803 762059 Wash Farm, Home Farm + Upper Norton Farm

www.riverford.co.uk