Peelham Farm

  1. Edinburgh and Leith

    TODAY you will find us at Edinburgh Farmers Market in Castle Terrace until 2.00pm and Leith Market in Dock Place until 4.00pm Our presence at both of these markets gives you plenty of chance to get all your organic and ‘free-from’, grass-fed and free-range meat including beef, ruby-veal, lamb, mutton and pork direct from our farm and our on-farm butchery...
  2. Edinburgh and Glasgow

    23rd December Chris will be at Glasgow Farmers Market (Mansfield Park) and Denise will be at Edinburgh Farmers Market Castle Terrace for the collection of orders and for last minute stocking up on our organic pork (freerange), lamb, mutton, veal and beef – and dont forget our award winning charcuterie ! If we dont see you at either of these...
  3. Denise with Carlo Petrini

    Denise, with Mike Small of the Fife Diet was invited to set-the-scene for the public lecture delivered by Carlo Petrini Founder of Slow Food International, ‘Thought for Food: Carlo Petrini on Cultivating a Positive Food Culture in Scotland’ yesterday evening in the Hawthornden Lecture Theatre at the Scottish National Gallery. She was asked to offer insights into the Scottish Food...
  4. Culinary benefits of bone broth

    The basis for all good soups, stews, and casseroles is a good broth or stock. With our busy lives it’s all too easy to turn to a store-bought stock cube which dissolves in hot water within minutes. However, if you can find the time to make your own broth your meals will be enhanced and you’ll never go back to...
  5. Clarissa Dickson-Wright Award

    Team Peelham are chuffed-to-bits and so very proud to have been selected for the Clarissa Dickson Wright Award 2014 for service to food, farming and education. The award is part of the Countryside Alliance awards and the event was held at Westminster. Read about the event and the full citation below: Peelham Farm, the family-run mixed farm based at Foulden...
  6. Cooking Gammons

    First of all if you havent already buy your Gammon here. Gammon can be SLOWLY simmered or SLOWLY roasted. Roasting can make the gammon a bit dry. Here at Peelham, we prefer to gently simmer because we LOVE the stock for Boxing Day soup. No need to soak our mildly cured gammons before Simmering GENTLY for 1hr/kg. Keep it SIMPLE...
  7. Christmas Festive Beef and Gammon

    Here at Peelham we like to offer quality and diversity in the choices of meat to our customers from our organic farm and free-ranging livestock. This is particularly so at Christmas time when everyone likes to celebrate good will to all with good food ! Christmas Gammon is THE traditional accompaniment with your Festive Meal. It packs a complementary ‘punch’...
  8. Charcuterie recipes for the kids

    Children can be fussy eaters at the best of times, try getting them to eat something healthy this summer and you’ll have a bit of a battle on your hands. Still, that shouldn’t deter you from introducing different food types to their palate, take charcuterie for example, it’s tasty, nutritious and delicious, plus it’s perfect for these yummy meal ideas...
  9. Carlo Petrini

    Founder & Head of Slow Food International has described our salami with Red Wine as “Fantastico!” during lunch @CafeStHonore @SlowFood Edinburgh. We are absolutely thrilled with the verdict of such an important figure in world food and the defence of biodiversity!
  10. Burn's Night Haggis

    Don’t forget to order your haggis in time for Burn’s night this year. We have three available – 400g, 400g gluten free and a huge chieftain at 1.5kg

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