Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & CuminNow that the weather is warming up, it is the perfect time to start making salad dressings with cold pressed rapeseed oil. With half the saturated fat of olive oil and ten times the Omega 3 of olive oil, cold pressed rapeseed oil is a fantastic choice for creating healthy salad dressings. Not only healthier, Mellow Yellow Cold Pressed Rapeseed Oil has a very subtle nutty flavour with buttery undertones, a fantastic flavour profile for creating delicious salad dressings. As we grow, press and bottle our rapeseed oil on our farm in Northamptonshire to LEAF Marque standards, you can rest assured that you are using a high quality, environmentally responsible British product.
Now that we know how great the oil is, here are some recipes for salad dressings with cold pressed rapeseed oil…
Blackberry Vinegar Dressing
Ingredients:
1tsp Dijon mustard
1tbsp blackberry vinegar (we like Scrubby Oak or you can make your own with our simple recipe below)
3tbsp Farrington’s Mellow Yellow Rapeseed Oil
Method:
Mix the blackberry vinegar and dijon mustard in a screw top jar, then put the lid on and shake well. Add the Mellow Yellow (put the lid on again!) and shake vigorously again to get it all thoroughly blended. Adjust seasoning to taste. Store in the fridge and enjoy.
For the Blackberry Vinegar, steep blackberries with an equal quantity of cider vinegar for 5-10 days. After this time, strain the liquid and boil for 8-10 minutes with 450g of sugar per 700ml of liquid.
Sweet Oriental Dressing
Ingredients:
1tbsp runny honey
½ chopped red chilli
1 tbsp dark soy sauce
1 tbsp Mellow Yellow Rapeseed Oil
Method:
Combine the runny honey, chopped chilli, dark soy sauce and Mellow Yellow Rapeseed Oil. Stir vigorously until combined.
Did you know that we make our own range of salad dressings?
– Honey & Mustard Dressing – Superbly balanced sweetness with a fantastic bite. Use on anything from a salad to a sausage. Try Honey & Mustard on our Asparagus, Salmon and Avocado Bruschetta as a tasty lunch or light dinner, the salmon and avocado perfectly complement the sweet and sharp flavour from honey and mustard.
– Classic Vinaigrette – The ultimate salad dressing with a sharp tangy taste, perfect for a green salad. Try Classic Vinaigrette in this recipe for a Protein Power Pot with quinoa, watercress, egg and tuna for a filling lunch recipe ideal for taking to work.
– Balsamic Dressing – A modern British twist on the classic Italian dressing, made with Aspall’s Apple Balsamic Vinegar for a deliciously fruity flavour. This dressing is perfect with Tomato, Basil and Mozzarella to highlight the delicious Italian flavour of the balsamic.
Find more salad recipes on the Recipe section of our website.
We all know that food waste is a growing problem. In 2016, British shoppers threw away a shocking 160 million bananas! Alhough they may be the countries favourite fruit to snack on, they are also the most wasted. Unfortunately, 1 in 3 people will throw away a banana if it has a bruise or even a single black mark on its skin. It really is bananas!
Here at Farrington’s, we think that one of the best ways to cut down food waste is to shout about all the amazing recipes that you can use these ingredients in, rather than throwing them away. So, here are our Top 5 Leftover Banana Recipes…
If you’re not ready to make any of these recipes straight away, just peel and slice your bananas, and then freeze them in a Tupperware box or freezer bag. Once in slices, the frozen bananas are perfect for smoothies or any of our other recipes. You’ll have banana ready to go in your freezer for whenever you fancy making one of these recipes!
Banana Bread – The original way to use up bananas. Banana bread is a regular in the Mellow Yellow kitchen as it is such a simple cake to bake and gives truly delicious results! We have two well loved recipes, click here for our traditional recipe and here for our vegan alternative!
Banana Ice-Cream – Freeze bananas as they go past the point you would like to eat them. Cut the frozen bananas into a food processor and add 1 generous tablespoon of vanilla yogurt (or any other type of dairy like quark, double cream, forage frais) per banana. Blitz until smooth. Each banana creates two scoops of ice cream. Serve immediately. (Preferably with warm brownies.)
Vegan Pancakes – If you want to try vegan pancakes, ripe bananas are perfect. Simply mash 1 banana and whisk together with 150ml coconut milk (or any other milk alternative you like), 100g plain flour and ½ tsp baking powder. This mixture is meant to be pourable so if it’s too thick just add a splash more milk, or if too runny add another spoonful of flour. Heat up some Mellow Yellow Rapeseed Oil in a frying pan and dollop large tablespoons of your mixture in to cook. Cook each pancake for 2-3 minutes, flipping when bubbles begin to appear on top, then cook for a further 2 minutes. Serve your pancakes in a big stack with your choice of sauce drizzled over.
Carrot and Banana Cake – Our oldest and most loved cake recipe. So easy, delicious and freezes well – a total favourite. The carrot and banana cake is a great afternoon tea sweet choice and a fantastic way to cut down on your food waste by using bananas rather than throwing them away. Find the recipe here.
Smoothies – Overripe or frozen bananas are perfect for smoothies! Simply add them to your blender with any other fruit, milk or yogurt you have and after a a quick blitz, you’ll have a delicious and filling breakfast smoothie!
What do you use your leftover bananas for? Share your recipes with us on Facebook, Twitter or Instagram!
I have been asked in the past what we do in the winter months. People comment, saying “Surely as an arable farmer, you plant the crops in the autumn, go away on holiday and come back the following summer ready to harvest them?” Nice thought, but I’m afraid the reality is a little different.
Admittedly, on an arable farm, where we only grow crops and do not have any livestock to look after, the winter months are quiet and it can be an opportunity to relax on a holiday if you wish. However, I have always found it the time of year for research, planning and projects, of which we have done many over the years. Back around the millennium, I remember spending many winter months researching the viability of creating a cold pressed rapeseed oil business on our farm, as a diversification project on something I found very interesting and to hopefully bring a little extra income to the family business. Looking back, I think this was time very well spent.
Of course winter is an ideal time for us to service all the farm machinery in preparation for the coming spring and summer months when we will want it to work long and hard without too many breakdowns. We have done many building projects over the years, both for new machinery ideas and for buildings on the farm. Some examples have been building a new trailer, or creating a water bowser. In the past, when I was a young boy and even before I was born, my Father and Grandfather were at their happiest creating new weird and wonderful machines in the farm workshop. Two of the most extravagant examples included a six-wheel drive tractor, converted from a World War II army fire engine. I remember going across the fields with them on this machine, before it finally over heated and was retired in the nettles. Their most famous project was when they took two normal tractors, replaced the standard engines with more powerful versions, before removing the front axils off both tractors and joining them together to make an articulated four-wheel drive machine, driven by one person from the back tractor. This was certainly cutting-edge engineering in its day, that was later copied and refined by machinery manufacturers in future years.
We have restored our beautiful traditional barns and converted them from redundant old farm buildings into offices, including our farm office today. New modern grain stores have been designed and built to cope with storing and drying the grain at the speed the modern combine harvester brings the crops in. Over the years, we have built all of the factory and some of the machinery inside it for Farrington Oils. Some of these projects seem to start as winter job ideas, but tend to stretch through other months of the year and before long take on a whole life of their own. The most recent being the latest expansion of Farrington Oils to create a new toilet and changing facilities, as well as extra space to mix our salad dressings and store ingredients. We have even made a little development kitchen in which Eli is currently very busy with her trusted jam jar creating some possible exciting new dressing recipes. This whole project started in April last year, we had a few weeks break for harvest to take place, before finally finishing the project just before Christmas.
Marvin planting saplings in Jan 2018
The other main type of project we have done during winter over the years is planting trees and hedges. We have literally planted thousands of trees and several kilometres of hedges since 1987 when my Father planted the first couple of spinneys on the farm. They are now well established, adding beauty and wildlife habitats to the landscape. This year we have been at it again. Marvin spent the time before Christmas with the chainsaw, thinning out dead wood from a copse area and old hedge, in readiness to replant with new young saplings in the first weeks of January. He has now created a few hundred more metres of hedgerow – Father and I have helped him with the spade to get some of the 2,000 hedge and tree plants put into the soil. We will have to weed around the young saplings for the first two years, after that they will hopefully grow and thrive, adding more beauty and wildlife habitat for many years to come. Additionally, we have a pile of wood ready to cut up for the fire to keep us warm at home next year.
Spinney on Bottom Farm that was planted in 1987, photo taken Feb 2018.
Although winter on Bottom Farm may not be spent on a combine harvester or tractor, it certainly is far from quiet!
Did you know that cold pressed rapeseed oil is a great, heart-happy oil? Are you looking to improve your health? Well we have one simple change for you that will help you with this goal. Mellow Yellow Cold Pressed Rapeseed Oil is a brilliantly healthy, British cooking oil that is grown, pressed and bottled in Northamptonshire. Read on to find out more about all the fantastic health benefits of cold pressed rapeseed oil…
Top 4 Health Benefits of Cold Pressed Rapeseed Oil
Low saturated fat
A balance of Omega 3 and Omega 6
Contains Vitamin E
Naturally occurring plant sterols
Low saturated fat
Saturated fat is usually found in high levels in fatty meats, full fat dairy products, coconut oil and lard. For many years, health professionals have advised against consuming high amounts of saturated fat as they have been shown to raise your LDL (Low Density Lipoprotein) levels. LDL is known as ‘bad’ cholesterol as high levels of LDL blood cholesterol increases the risk of heart disease by building up in our arteries and causing them to narrow. Cold pressed rapeseed oil, however, has very low levels of saturated fat. This is one of the major health benefits of cold pressed rapeseed oil! For more information from the British Heart Foundation, click here.
A balance of Omega 3 & Omega 6
Mellow Yellow Cold Pressed Rapeseed Oil contains both Omega 3 and Omega 6. These are essential fatty acids that the body is unable to produce itself so we need to ensure that we consume these in our diet. These two essential fatty acids contribute to brain development, growth and maintaining a healthy immune system. It is important that we consume these two fatty acids in the correct ratio as found in cold pressed rapeseed oil. It is this ratio that makes this one of our top health benefits of cold pressed rapeseed oil. We have more information on Omega 3 and 6 on our Health and Nutrition page.
Contains Vitamin E
Another of the health benefits of cold pressed rapeseed oil is that it contains vitamin E. Vitamin E occurs naturally in cold pressed rapeseed oil and is needed for a strong immune system and healthy eyes and skin.
Naturally occurring plant sterols
Last but not least in our top health benefits of cold pressed rapeseed oil are the naturally occurring plant sterols found in this brilliant oil. Plant sterols are fat-soluble compounds found in some vegetables, nuts and seeds, including rapeseed. They are similar in structure to cholesterol therefore when eaten, plant sterols compete with cholesterol for absorption into the bloodstream. Our bodies find it easier to absorb plant sterols as they block the cholesterol from being absorbed. This results in the cholesterol passing through and out of the body via the stool. Find more information here.
Comparison of oils:
With these brilliant health benefits of cold pressed rapeseed oil, it’s easy to see why so many people are swapping to Mellow Yellow Rapeseed Oil! Find out where to buy here.
If you want to know more about cold pressed rapeseed oil, how we produce it, how it grows, the simple way we press the seeds to produce our cold pressed rapeseed oil and more on what is so special about cold pressed rapeseed oil, have a look at this article!
For recipe inspiration on what to cook with cold pressed rapeseed oil, visit our Recipe page here.
Christmas is just around the corner so now is the perfect time to share with you some of our favourite recipes, hints and tips for festive cooking! The Mellow Yellow team has all contributed a recipe or a favourite tip to help you ensure this is the best Christmas yet.
Tips For Roasties…
Roast potatoes – Make sure you use Farrington’s Mellow Yellow Rapeseed Oil. Thanks to its high smoke point, it helps you achieve extra crispy roast potatoes as it performs brilliantly at high temperatures. Take a look at Joanna’s freezer tip below if you want to save time on your roasties.
To save time on the big day, parboil and freeze your potatoes a few days earlier. Then once your meat is out of the oven, heat up Farrington’s Mellow Yellow Rapeseed Oil in a roasting dish until nice and hot, then put in your parboiled potatoes from frozen. This will make EVEN crispier roast potatoes, and save you a bit of space on the hob. (As heard by Joanna on Radio 2.)
Mince Pies
Mince Pies – Homemade mince pies really are so much better than shop bought ones, plus our recipe has a secret addition of chopped apple in the mincemeat that elevates the flavour!
A different way to eat a mince pie – Heat it up and take the lid off, pop a slice of stilton inside while it’s still hot then put the lid back on. Enjoy your sweet and savoury treat! (Rachel promises us this is delicious.)
Any other tips?
Use roasting bags for a juicy turkey and start with a clean oven to make the clean up easier! If you’re not feeding the five thousand, buy a turkey crown as it’s solid meat, takes less time and fits in a roasting bag perfectly! (Jo’s top tips for a stress-free Christmas!)
Leftover Christmas Cake? Don’t waste it, instead cut into large chunks, cover with clingfilm then foil, and freeze. (Gina’s favourite way to keep Christmas going until Spring)
Chestnut Stuffing – Emily’s Christmas dinner highlight
Ingredients:
100g bacon
50ml Mellow Yellow Rapeseed Oil, plus extra for greasing tin
1 onion peeled and chopped finely
150g sliced mushrooms
250g chestnut puree
250g tin whole chestnuts ground like breadcrumbs
Small tin or tube of liver pate
3 large cloves of garlic chopped finely
1 tablespoon (15ml) dried oregano
50g fresh breadcrumbs
1 lightly whisked egg
Salt and black pepper to taste
Method:
Cut any rind off the bacon and chop into small cubes. Put Mellow Yellow Rapeseed Oil into pan and fry bacon and onion for about 3-5 minutes. Transfer to a bowl with all the fat and stir in well with all the other ingredients and check seasoning. Grease baking tin with Mellow Yellow oil and cook in a preheated oven at 180c for 45 minutes.
Boozy Cranberry sauce – Richard’s way to add a kick to lunch time
This is one to start this year ready for next Christmas as it needs 10-12 months to infuse. But its a great thing to start during any time off you have this Christmas!
Firstly make cranberry Gin as you would sloe gin:
Ingredients:
450g/1lb Cranberries, frozen will work
225g/8oz caster sugar
1 litre/1¾ pint gin
Method:
Prick the skin of the cranberries all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. After 10-12 months strain the cranberry gin through muslin into a sterilised bottle . Once you have strained the gin, cook the soaked cranberries down to a jam like consistency adding a little salt and or sugar to taste. And there you go, delicious homemade boozy cranberry sauce, plus cranberry gin for a festive G&T!
Find more recipes here.
Some days, events in the news or experiences of friends near to us, remind us how lucky we are. I am fortunate to have the support of a loving and healthy family around me, great friends, a stable and exciting career, with some great people who help make Farrington’s Mellow Yellow the success it is. Of course, there are days when life is a bit of a struggle and, as Eli will testify, I can get a bit grumpy and stressed on occasion. However, compared to some people in the world, we have a pretty good lot.
I originally looked at starting Farrington Oils as a farm diversification. The aim was to try and create a more sustainable income so Eli and I could continue to live and work at Bottom Farm where our (at the time) young children could grow up. With the support of both of our parents, not to mention years of hard work, Farrington’s Mellow Yellow has become a great success, far exceeding what I originally envisaged. I am very proud of what we have achieved, not only providing Eli and I with a stable income, but also a livelihood for the small, dedicated team that work with us.
Our success is very much thanks to the many loyal customers who buy our products, some of whom have supported us since I first started making Britain’s original farm to bottle cold pressed rapeseed oil back in 2005. If I think about it too much, it is rather humbling and, perhaps because of this, I am keen that we should share some of our success with the community around us. Over the years, we have been proud to support several good causes.
I have always been keen to support young people, to try and inspire them in a small way, so they will have the confidence to ‘have a go’ and possibly stretch themselves to reach for goals they may not have thought they could achieve. This comes to life in some of the LEAF talks I hold at the farm or in schools. I love it when I talk about some of my experiences, the challenges and successes in starting and running your own business. I remember on one school visit, a girl asking if I was famous because there was a picture of my face was on our bottle of oil, and the excitement in the classroom that with a bit of hard work and passion they too might start something successful one day.
We have supported some charities close to our hearts over the years. The Faraway Children’s Charity is named after one of Enid Blyton’s children’s books: ‘The Faraway Tree’ which tells the story of a group of children who discover a magical tree where they are safe and happy. This great local charity came to our attention as Eli and I were shocked by the amount of absolute poverty all around us, in our supposed modern, developed economy. Volunteers help young vulnerable people in Northamptonshire to “survive, thrive and smile”. The charity was set up to support children, to give them simple things such as toiletries and clothing for example, or an Easter egg at Easter; to show them love and hopefully put a smile on their faces.
Another charity we have supported over the years is the Batten Disease Family Association (BDFA). This cause is incredibly close to our hearts; Batten Disease is a very rare and cruel neurological disease with very little known about it. There are only around 150 sufferers in the UK, including our close family friend Laura. Laura is a fantastic eighteen year old, crippled by the disease, but cared for with the love and help of her family. The BDFA helps support such families and to try and raise awareness for research into Battens.
We have also supported Children in Need by attending CarFest at Laverstoke Park each year and supplying the oil for their Foodie Workshops, which are always good fun. More generally, we always try to support local charity fundraisers and events when a request comes through for some Mellow Yellow products as a raffle prize, for example. Recently Farrington’s Mellow Yellow supported the Hargrave Music Festival. For four days in September, our sleepy little village played host to a series of classical concerts, opera performances and cabarets performed by world class acts. Not something you would expect in Hargrave, but a great weekend to put our community on the map. I even read on one of the performer’s credits that she had performed in Sydney, New York, London and Hargrave!
Finally, we are very proud to support our local Premiership rugby team, Northampton Saints. The club’s chef, Gavin Austin, has always been a great supporter of Mellow Yellow and when he moved to the Saints, he wanted to take his trusted oil with him. Our healthy range of oil, mayonnaise and salad dressings are now an integral part of these elite athletes’ diets.
Whatever you like to support, I greatly enjoy being in a position to be able to help others. In the past people have helped, inspired and supported me over the years. Besides, as well as giving you that warm fuzzy feeling when you support a cause you believe in, we have also had a bit of fun in doing so. Have a look at our Oilslide Challenge to see what I mean.
As the UK’s first seed to bottle producer of rapeseed oil, our British heritage is incredibly important to us! From 24th September to 8th October, the UK has been celebrating British Food Fortnight with the hashtag #BritishFoodFortnight. To show our passion for British food, we’ve been sharing our favourite recipes on Twitter each day. In case you missed these recipes, we’ve collated them all here for you. So take a look through and let us know which ones you’ll be trying next.
No self-respecting roast dinner would ever be seen without these by its side. Using our British cold pressed rapeseed oil on your Sunday roasties ensures you the crispiest potatoes. Thanks to the high smoke point of the oil, your potatoes can get nice and hot, helping them get that crispy coating.
A quintessentially British fruit, the humble plum sings in this Plum Cake recipe. With ground almonds to add a nutty flavour, this cake is fantastic for a Sunday afternoon tea, or even just to whip up mid-week for a surprise guest!
Using British beef, this recipe will always go down well when brought to the table. Simple, perfectly seasoned and deliciously succulent, it truly is a classic dish. We love our steak served with potato wedges and garlic mushrooms, but there are so many other options you could choose from.
Almond and rhubarb make perfect partners in our Rhubarb Cake, which is an easy yet impressive bake. This is a fantastic way to use any seasonal rhubarb you have, as well as impressing your family with a delicious treat for them to tuck into!
One Pot Honey & Mustard Parsnip Chicken
This recipe uses our Honey & Mustard dressing as a delicious cooking sauce. Simply pour the sauce over your chicken thighs and British parsnips, pop it in the oven and there you go, a tasty one pot dish that’s perfect to warm you up during the colder weather that British Food Fortnight signals.
Usually eaten at Easter time, British lamb can also be sourced later on in the year with a stronger, more developed flavour. Our recipe for Roast Lamb uses garlic, rosemary, lemon and plenty of seasoning to bring out the most flavour possible from your lamb.
A true British favourite, we couldn’t talk about British Food Fortnight without including these. In our opinion, no matter what meat you’re having, no Sunday roast is complete without a Yorkshire pudding brimming with gravy. Get your oil nice and hot, ours has a high smoke point which really helps, to get those puddings rising nice and high!
Blueberry & White Chocolate Muffins
The delicate flavour of Mellow Yellow lends itself perfectly to cake baking and is particularly good in these marvellous muffins. Blueberry and White Chocolate Muffins fresh from the oven will attract the entire household, so make sure to grab one for yourself before everyone else descends!
Such a simple side to make, and goes with so many different things. We like using British rooster potatoes in our Potato Wedges, but you can use any type of potato. A drizzling of Mellow Yellow and a good pinch of salt is all you need to create the most delicious wedges to be enjoyed by the whole family.
A beautifully light and fluffy lemon cake with a zesty lemon drizzle icing. Quick and easy for an everyday treat for the family but makes an impressive afternoon tea centerpiece if you’re planning a party.
Fresh Asparagus and Mellow Yellow Mayonnaise
British asparagus has to be one of our highlights of June, especially when combined with our delicious Mellow Yellow Mayonnaise. Our favourite way to serve this is by BBQ’ing the asparagus then serving it in a big pile with plenty of mayo ready for dipping!
This recipe produces a really easy, moist fruity apple cake. A perfect way to use up any seasonal British apples (cookers or eating apples) whichever you have in the garden or the fruit bowl. Served with creme fraiche, or even ice cream if the weather is warm enough, this cake is sure to be a hit!
A wonderfully unusual way to use courgettes when in season. This fluffy courgette cake with its delicious lime cream cheese filling is a coffee morning or afternoon tea show stopper!
Pastry no longer needs butter! Using our incredibly simple recipe, you can make a quick and delicious pastry with Farrington’s Mellow Yellow Rapeseed Oil. This recipe is for a fruity Blackberry and Apple Galette, perfect with a hearty pouring of custard or double cream.
British Food Fortnight has been a great way for us to shout about all the amazing food produced in Britain, but just remember to keep buying British! Tweet us and let us know which recipe is your favourite!
Situated on the top of a hill, looking out over the city of Peterborough, Hill Farm Pick Your Own has been selling Farrington’s Mellow Yellow for over 3 years now. As a pick your own farm, they are one of our more unique customers and definitely one to be proud of.
Founded in the 1970’s, Hill Farm PYO started out when John & Jill Ivens bought the farm and decided to change it from a traditional arable and livestock mixed farm to a pick your own farm, growing fresh produce and allowing the public to pick it themselves. They started off with sweetcorn and expanded into raspberries, then strawberries and all the other produce that can be found today. Hill Farm is now run by John & Jill’s son, Paddy, and his wife, Susannah. They grow an incredibly wide variety of fruits and vegetables, with the aim of extending the picking season so you can enjoy fresh, hand-picked fruit and veg for even longer. Strawberries have remained the best selling fruit each year, in fact most people know it as ‘the strawberry farm on the hill’, but pumpkins are now gaining popularity and are the second best seller. With the farm decorated with ghosts and pumpkins in all shapes and sizes, it’s not hard to see why people continue to flock to the farm in the cold of October.
We visited Hill Farm about a week into July, when there would normally be row upon row of strawberry-filled plants, however, due to the unexpectedly hot June we had this year, they were down to their last two varieties! This is one of the excitements of farming, so much is down to the weather. This year, everything has ripened at the same time rather than being spread out over the summer months. However, hidden in the rows there were still plenty of strawberries ripe for the picking!
A few years ago, pick your own had a bit of a dip in popularity, but now it is definitely back in fashion and incredibly popular as a family day out. Susannah says that it takes people back to the old way of cooking; using seasonal vegetables when they’re available. Some people even visit the farm and pick buckets of fruit to be frozen and last them the entire summer.
Keeping the crops healthy is very important. Hill Farm PYO run on a 3 year crop rotation which helps maintain the soil and keep the fields producing the very best fruit and vegetables. As well as their crop rotation, Susannah and Paddy make sure that there is a daily inspection of the fields and that a different field is picked each day.
In addition to pick your own, Hill Farm also has a shop which sells a selection of pre-picked produce as well as local products, which is where we come in. Our full range of products is available on a beautiful stand behind the counter, and they tend to sell lots of our rapeseed oil later on in the year as it is perfect for when the squashes are in season. In fact, we have a brilliant recipe for squash season: http://farrington-oils.co.uk/recipe/chilli-chorizo-butternut-slice/ .
Hill Farm Pick Your Own is open from June to the end of October, so if you’re nearby it is definitely worth a visit this summer, just remember to call ahead to see what is available for picking each day. Website: www.hillfarmpyo.co.uk, phone number: 01733 233270.
Do you love finding new local food producers, farm shops, restaurants and pubs? Well we do too, so we’re proud to now be part of Great Food Club. Great Food Club is an independent website that selects and recommends local food and drink independents. Based purely on merit, Great Food Club checks all its members before allowing them to be listed on the site. They use the simple criteria of ‘would we recommend this to our foodie friends?’ The great news is, they would happily recommend us!
One of our favourite things about the Great Food Club it’s perfect for finding great food in your local area. We’re incredibly proud of the fact that we are a Northamptonshire producer and so this guide is great for other Northamptonians to hear about us. By simply entering your post code, you can discover a world of fantastic foodie finds, right on your doorstep!
It is free to join the Great Food Club. Simply head over to www.greatfoodclub.co.uk and sign up. It is a fantastic way for foodies to find local producers, restaurants and shops in their local area. They will send you a membership card, which you can use in certain establishments to claim a discount.
You can find us on Great Food Club at http://www.greatfoodclub.co.uk/business/farringtons-oils/. If you love our products, which we hope you do, please feel free to leave a review and let everyone know!
Not only available in shops, we also sell our oil to various pubs, restaurants and cafes across the UK for use in their kitchens. Many of these businesses use our oil in interesting and innovative ways, and The Mermaid at Ellington is no exception!
The Mermaid can be found in the idyllic Cambridgeshire village of Ellington in a beautiful 14th Century public house. The name comes from the old ships timber used in its construction many years ago. The owner and head chef, Nick Marriott, is a Michelin star-trained chef who is passionate about bringing vibrant and refreshingly new ideas to a characteristic and historic country pub.
Having used our oil for a while, Nick recently contacted us with an idea. He wanted to use our rapeseed before it was pressed, and instead, germinate the seeds for an exciting new dish.
Here’s what Nick had to say about this innovative new way of using rapeseed:
“Here at The Mermaid at Ellington, Mellow Yellow Rapeseed Oil has fast become our go to quality oil of choice. With it being high in mono-unsaturated fat, it ensures us cooking at high temperatures without corrupting its lovely nutty character & flavour.
We now also use rapeseeds to bring to life our ‘Snail Garden.’ We germinate the rapeseeds and grow them into small sprouts by soaking the seeds and keeping them in a warm area to do their work. This process usually takes around 5 days but is definitely worth the wait. The germinated rapeseed add a beautiful image and perfect texture of a real life soil, as well as adding an earthy flavour to the dish. Combining the rapeseed with puffed wild rice & quinoa, caramelised chicory & sesame, the ideal soil is created for the garden. Hidden underneath sits a smoked garlic yoghurt and finished with salsify bark, baby vegetables and rosemary branches with flowers from the Mermaid garden.
Mellow Yellow Rapeseed Oil is also a perfect option for dressings and creating flavoured oil in which we make a lemon grass & ginger oil for all our Asian style cooking. We very much recommend this high quality product.”
Thanks Nick!
For more information on The Mermaid at Ellington, head over to their website: http://www.themermaidellington.co.uk