Our fields are growing faster than we can pick, and the kitchens smell extraordinary. Courgettes, broad beans, runner beans, spring greens - all hand-picked every morning and on your plate by lunchtime. This is what fifty-five years of farming looks like when it's firing on all cylinders.

And this June, we're not drawing breath. Fresh off the Devon County Show, we go straight into our 55 Year Summer Festival. Three days of live music with headliners including legendary local band Mad Dog Mcrea & The Luke Combs Experience, long-table feasts with Mark Hix and Ben Tonks of The Seahorse in Dartmouth, a bustling foodie market and enough family entertainment to keep everyone busy. We've also thrown in a pop-up sauna and cold plunge, because after a few pints of Devon Red, you'll need it. Then, barely time to blink, and it's our Father's Day Classic Car Show. A brilliant day out if your idea of a perfect Sunday involves gleaming vintage motors, great food and an excuse to drag Dad somewhere he'll actually enjoy. The team is exhausted just looking at the calendar, but this is exactly the kind of chaos we live for.

English Wine Week kicks off on the 21st, and it's become one of our favourite moments in the year. The English wine scene has quietly gone from punchline to serious contender, and here in Devon, we're right at the heart of it. Our Pebblebed Vineyard produces award-winning traditional method fizz and low-intervention still wines grown on this very farm. If you're still defaulting to a French Sauvignon every Friday, it's time to broaden your horizons!

Fifty-five years. One hell of a summer. Come and share it with us.

Ingredients

For the steak:

2 x 10oz Darts Farm Ruby Red sirloins
Salt and black pepper
30g butter
2 sprigs rosemary
Small dash of oil

For the slow-roasted vegetables:

3 courgettes, roughly chopped
1 cup broad beans
1 cup peas
2 whole heads of garlic
100–150ml extra virgin olive oil
Salt
40g fresh parsley, chopped

For the red onion harissa:

3 red onions, peeled
2 cloves garlic, peeled
2 red chillies, deseeded
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp coriander seeds
20–50ml red wine vinegar
100–150ml extra virgin olive oil
Salt

You will also need:

Tin foil
Food processor or hand blender

Method

1. Make the harissa

Preheat oven to 180°C. Wrap the red onions in foil and roast for about 30 minutes until very soft.
Transfer to a food processor with the garlic cloves, chillies, cumin, caraway, coriander seeds, and vinegar. Blend until smooth, then slowly drizzle in the olive oil until you reach a silky consistency. Season with salt and adjust acidity with more vinegar if needed.

2. Cook the vegetables

Lower oven to 160°C. In a covered pan or foil parcel, combine courgettes, broad beans, peas, whole garlic heads, olive oil, and salt.
Roast for 30 minutes, then remove and keep covered.
Once ready to serve, squeeze the roasted garlic out of its skins into the veg. Lightly crush the courgettes with a fork, add chopped parsley, and mix gently.

3. Cook the steaks

Heat a cast iron or heavy pan until very hot. Add a small amount of oil.
Season steaks generously with salt. Hold them fat-side down first using tongs to render the fat. Once coloured, lay flat and cook for about 1 minute per side, turning twice.
Add butter and rosemary, allow the butter to foam for about 20 seconds, then baste the steaks. Remove from pan and rest for 5–10 minutes, spooning over the butter.

4. To serve.

Slice the steaks. Spoon the vegetables onto plates, top with steak, and finish with a generous spoonful of red onion harissa. Enjoy!

Darts Farm

June On The Farm

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