Celebrate Afternoon Tea Week – Fully Booked

Celebrate Afternoon Tea Week – Fully Booked

To celebrate Afternoon Tea Week we are opening our ‘pop up’ tea room once more. Join us on Saturday 19th August for a Dorset cream tea served from 2pm until 5.30pm. We are sorry but this event is now FULLY BOOKED.  If you would like to arrange a private...
RECIPE: Summer Fruit Tart

RECIPE: Summer Fruit Tart

As long as we manage to keep the pigeons at bay there is an abundance of berries in our  garden at the moment.  Or if you prefer to cut out the hard work of growing your own visit your local farmers market www.dorsetfarmersmarket.co.uk for a selection of the best...
RECIPE: Damson Cheese

RECIPE: Damson Cheese

Our latest feature in Sherborne Times can be found on pages pages 68-69 of the August issue. Blessed with such a glorious summer this year, harvest has come early.  The drivers of the tractors and combine are all working hard in the fields surrounding the village. ...
RECIPE: Warm from the AGA – Meringue Kisses

RECIPE: Warm from the AGA – Meringue Kisses

You will need 2 free range egg whites to measure 70ml (2 floz) 100g (4oz) caster sugar – sifted Flavouring – rose water, vanilla extract,   Method Measure whites and whisk until they reach stiff peaks.  This means that the bowl could be turned upside...
Please bid generously at Rymer’s Rally this Sunday 4th June!

Please bid generously at Rymer’s Rally this Sunday 4th June!

Step back in time this weekend as the village of Wimborne St Giles hosts a vintage rally with over sixty tractors which will travel from Manor Farm BH21 5NL and around the Shaftesbury Estate by kind permission of the Earl of Shaftesbury. This glorious event has been...
RECIPE: Warm from the AGA, our latest recipe in Dorset Magazine

RECIPE: Warm from the AGA, our latest recipe in Dorset Magazine

Meringue roulade with gooseberries in elderflower syrup One of the most requested AGA recipes we receive is for meringue.  Swiss meringues to be sandwiched together with thick Jersey cream, can be made in a similar fashion to conventional recipes but a meringue...
RECIPE: Elderflower and asparagus tart

RECIPE: Elderflower and asparagus tart

You will need: 200g (8oz)  rich short crust pastry 4 large egg yolks beaten together (freeze the whites for making meringues another time) 300ml (10floz) crème fraiche 2 tablespoons of onion marmalade 1 small bunch of chives – washed and very finely chopped 25g (1oz)...
RECIPE: Roasted Beetroot Hummus

RECIPE: Roasted Beetroot Hummus

Try roasting a couple of medium sized beetroots, give them a good scrub under the tap, then trim off the top and tail.  Cut into equal sized wedges, place in a roasting pan and drizzle with olive oil.  Season the beets with sea salt and freshly ground pepper.  Roast...
RECIPE: Seasonal treats for May.

RECIPE: Seasonal treats for May.

Take a look at our latest feature in the Sherborne Times magazine. Spring has arrived bringing glorious sunshine, blue skies and seasonal treats.  Look out for forgotten favourites like Sorrel, make the most of locally grown asparagus and keep an eye out for the first...
RECIPE: Rhubarb and ginger cheesecake

RECIPE: Rhubarb and ginger cheesecake

Our latest recipe – Warm from the AGA in Dorset Magazine    making the most of Yorkshire forced rhubarb and ideal for the produce from your garden this coming April. Despite its rugged appearance, the AGA actually cooks very gently.  This is due to its radiant...
RECIPE: Griddle Scones with Forced Rhubarb & Blood Orange Compote

RECIPE: Griddle Scones with Forced Rhubarb & Blood Orange Compote

  Forced Rhubarb will soon be available and this seasonal treat is grown with such care and attention that it benefits from gentle cooking to enjoy at its best.  Perfect for a lazy Sunday brunch and any leftover can be enjoyed with custard the next day. To make...
RECIPE: Pheasant with apple.

RECIPE: Pheasant with apple.

As the game season draws to a close soon.  Make the most of the last of the pheasant with this easy recipe …   Oven-casseroled Pheasant Breast with Dry-cured Bacon, Apple and Somerset Brandy – to serve four   4 plump pheasant breasts 8 slices of streaky...
RECIPE: All Hallows Farmhouse Granola

RECIPE: All Hallows Farmhouse Granola

A great store cupboard recipe that is ideal to prepare and store ahead of time, ready to serve on busy mornings or for a healthy a midmorning snack. For 20 portions you need: 350g (12oz) Local honey 225ml (8floz) Sunflower oil 450g (1lb) Porridge oats 450g (1lb)...
Happy Christmas from us all at All Hallows Farmhouse.

Happy Christmas from us all at All Hallows Farmhouse.

Wishing everyone a wonderful Christmas and all good wishes for health, peace and happiness in 2017. Thank you so much for everyone’s kind support and looking forward to welcoming new guests, familiar faces and friends back very soon.   Our plan ahead tips...
Sherborne Times – What to eat in December.

Sherborne Times – What to eat in December.

Our latest recipe in Sherborne Times on pages 54-55 One of my earliest food memories is of watching my great grandmother, Ada, who I would call ‘Grannie Allen’, prepare the Brussels Sprouts for our Sunday lunch.  On the farm, our midday meal was known as...

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