The 15 acres of asparagus is our flagship crop:  cutting in May and June we sell from the shop and to local hotels and restaurants, farmer’s markets and into London.

Rhubarb is our first crop on the farm , as we wait for spring and the start of a busy fruit season.  We have plenty of delicious, tender forced rhubarb.

Easter Opening Times are on the events page.






"The classic crumble is a seasonal delight"


Rhubarb tends to shrink down when cooked, so don’t be afraid to pile it high in your baking dish. For the perfect crunchy texture, keep your butter nice and cold and keep the crumble loose when covering the filling rather than pressing it down onto the rhubarb. You can make the crumble in advance and keep it in the fridge or freezer, if you like. Serve with vanilla custard or even cold with Greek yoghurt the next day.

Serves 4

400g rhubarb
1 vanilla pod or ½ teaspoon vanilla paste
75g golden caster sugar
2 teaspoons cornflour

100g cold unsalted butter, plus extra for greasing
150g plain flour
50g golden caster sugar

1. Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish with a little butter.

2. Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour. Add the rhubarb to the prepared dish.

3. To make the crumble, cube the butter, then toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and 1 pinch of sea salt.

4. Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream.

(By courtesy from Jamie Oliver)