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The Farm Table Kale Caesar Salad

Made using kale & cauliflower from our fields. This salad is a delicious veggie spin on your classic Caesar salad

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STICKY BLOOD ORANGE & KALE SALAD

A warm, citrus salad to brighten up any winters day. Flavours to savour!

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Nduja Beans, Mozzarella & Hot Honey

Rich red beans from Bold Bean Co, spicy nduja & oozy mozzarella. The perfect dish to spice up your mid week meals!

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The Farm Table Poached Forced Rhubarb with Vanilla Yoghurt

Today the unique artistry of forcing – transplanting from the field into dark 'Forcing Sheds' where they grow quickly in search of light, to create fruit sweeter, more delicate and more vivid in colour than Rhubarb grown conventionally - is in jeopardy! With only 12 growers remaining , we believe the best way to conserve something is to consume it!

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CARAMELISED TREVISO RADICCHIO WITH CHOPPED DATES

This recipe uses Treviso Radicchio sourced from the La Sovrana family in the South of Italy. It’s here that the climate, soil and local growing artistry produce crops so complex that they are geographically protected. Through collaborating with growers during the hunger gap, we're sourcing food that is in seasonal abundance, rich with flavour, fully traceable and built on a collaborative spirit that strengthens our food systems. Here, sweetness of the dates pairs perfectly with the radicchio, which has a slightly bitter/spicy taste.

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Braised Thema Artichoke

Just in; plump and silvery green with prickly scales and furry centres; they’re in season right now. Big, beautiful springtime artichokes are here. These Thema Artichokes offer a delicate taste, sweet and mellow that can’t be matched. Enjoy them braised with some garlic aioli using The Farm Table head chef, Tom's simple recipe.

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HOMEMADE KIMCHI

Kimchi; a classic Korean dish, transforms our humble homegrown cabbages through fermentation, with a few carefully selected aromatics and ingredients. Once mixed with salt, the lacto-fermentation process begins, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. Full of flavour, it makes an ideal addition to rice, noodles, soup, and even a cheese toastie!

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The Mother Mary

Willy’s ACV fire cider is the secret ingredient for creating The Mother Mary (A twist on the original Bloody Mary). Thier fiery raw blend of ACV contains many strains of probiotic bacteria including acetobacter and lactobacillus. There are multiple benefits from taking fire cider, boosting your gut health and overall immune system.

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Darts Farm

Blogs & Recipes

Darts Farm Latest News

The Farm Table Kale Caesar Salad

Posted in Recipes, Winter Recipe, The Farm Table on 02 Mar 2024

STICKY BLOOD ORANGE & KALE SALAD

Posted in Recipes, Seasonality, Winter Recipe on 30 Jan 2024

Nduja Beans, Mozzarella & Hot Honey

Posted in Recipes, Winter Recipe on 24 Jan 2024

The Farm Table Poached Forced Rhubarb with Vanilla Yoghurt

Posted in Recipes, Winter Recipe on 24 Jan 2024

CARAMELISED TREVISO RADICCHIO WITH CHOPPED DATES

Posted in Food Hall, Recipes, Seasonality, Winter Recipe on 01 Feb 2023

Braised Thema Artichoke

Posted in Food Hall, Recipes, Seasonality, Winter Recipe on 01 Feb 2023

HOMEMADE KIMCHI

Posted in Food Hall, Recipes, Fitness & Wellbeing, Seasonality, Winter Recipe on 14 Jan 2023

The Mother Mary

Posted in Food Hall, Recipes, Fitness & Wellbeing, Winter Recipe on 14 Jan 2023

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