Located next to our bird hide, surrounded by native wildlife, sits the beautiful fishing ponds.
Open 24 hours a day, it is the perfect, quiet and tranquil spot to cast your line.
Our fishing ponds are mainly brimming with Carp, so expect to see several large fish - you may even be one of the lucky ones and catch one of our thirty-pounders!
As well as Carp, you may cast your line and find Perch, Bream, Trench and Grass Carp - all of which have inhabited our waters here on the banks of the River Clyst.
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Please note, no barbed hooks or keep nets.
Eat for change, eat with the seasons... this recipe by The Bear's Plate, using fresh from our fields baby leaf spinach, is the perfect side dish for pork!
Join us, our Master Butchers and Mark Sharman of Sharpham Cheese and Wine for and evening of tastings and tales in the Darts Farm Tipis.
Join us and our incredible artisan producers; Patrick McCaig of Otter Brewery, Philip Stansfield of Cornish Cheese Co. & Steve Williams of Good Game for an evening of tasting and tales in the Darts Farm Tipis.
Over the past few decades, belly pork has become a rather fashionable cut; it's crisp and crunching skin complements the beautiful, tender meat that sit below it. Extremely versatile it's delicious roasted, braised or fried.
Peter and James of Creedy Carver at Merrifield Farm in Crediton have supplied us with free-range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. To create a spatchcock chicken, our Master Butchers remove the backbone and cut so it will lay flat, making it perfect to cook on a BBQ.