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The Farm Kitchen: Seasonal Recipes from Field, Coast and Garden

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SKU: 9781804193075 Categories: , , Tags: ,

30.00 JOD

Available on: 2025-08-28 at 3:00 am

Description

Taking inspiration from the field, farm, garden and the coast, Pipers Farm offers seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients. Chapters are organised by season and include broad bean, pea and sheep’s cheese toasts to minted hogget meatballs with peas and goats curd, and New England-style lobster rolls. Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from growing your own to regenerative farming, the seasonality of sheep, can be more ethical, growing your own veg to food diversity, all of which will provide talking points for the publicity campaign around the book.

Additional information

Dimensions 19.2 × 25.2 cm
by

Format

Hardback
Language
Pages

224
Publisher
Year Published

2025-8-28
Imprint
Edition Number

1970-1-1
Publication City/Country

London, United Kingdom
ISBN 10

1804193070
About The Author

Pipers Farm is a farm in Devon which was founded as a reaction to the industrialisation of meat in the 1970s and 80s. What started out as a farm and a small butchers' shop serving a loyal tribe of regular customers is now a thriving national online delivery service for truly artisan, sustainably produced British meat. The livestock is reared through regenerative farming techniques that work in harmony with nature, and this special place in Devon now counts over 40 like-minded small scale family farms as part of the Pipers Farm community. They are passionate about animal welfare, reducing food waste, rearing grass-fed native breeds and nourishing the land they work on, and ensuring that the rural communities they live and work with are given a sustainable future. It's all about family farms, not factory farms.Pipers Farm was founded over 30 years ago by Peter and Henri Greig and today it is run by their son Will and his partner Abby Allen. Abby is a passionate food campaigner devoted to creating a positive future for small family farms through her ceaseless activity behind the scenes in the sustainable farming movement.
Other text

A second book from the highly regarded ethical food brand Pipers Farm from Devon, organised seasonally and including 80 carefully crafted recipes for meat, fish and vegetables that celebrate honest food made from local, sustainable ingredients.

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