Wow. Our front field, once a closely cropped pasture, is now full to bursting with meadow plants including: red clover, oxe eye daisies, field scabious, red campion and the charmingly named, Hedge Bedstraw. It’s utterly beautiful and has taken the past 3 to 4 years to really get established. With simple

The refreshing combination of mint and pea makes this gluten-free bake perfect for light summer lunch or supper.    Serves 8-10Baking time 15 mins Ingredients 50g polenta 50g brown rice flour ¼ tsp salt 1 tsp gluten free baking powder A pinch of pepper  3 free range eggs 200g butter, melted  2

Please do join us for a very special Be a Bee’ storytelling activity trail at our next Bee Shack Café open day on Saturday 4th July, at 2.30pm. This special afternoon is all about children exploring and learning about the wonderful bee’s in our gardens. Led by the knowledgeable Hannah of

Currently we’ve been busy designing and planting out new areas in the Bee Shack Café gardens. The transformation has been wonderful to see since we started work this March. Our remit was to create gorgeous looking and smelling herb and flower beds. We wanted as many of the plants as

These lovely little cornbread croutons make a tasty accompaniment to soups and salads, scattered on top for extra texture and a bit of crunch. Our gluten free recipe makes use of our versatile cornbread mix. Makes min. 40 chunky croutonsBaking time 20-24 mins Ingredients:1 Honeybuns Cornbread mix made up as per pack instructions

This is a doddle to make inspired by long ago holidays to Thailand. Feel free to play around with the ginger & lemon levels. We’ve kept it quite subtle. Bake time: 200°C / 400°F / Gas 6 for 25 mins (for peppers) Ingredients: 3 red peppers, chopped and deseeded 1

This gluten free cookie recipe features in the 'Honeybuns Gluten free Baking' book and is an adapted version of the Triple Chocolate Tinker cookies that we used to make here in the bakery. Makes: 12 cookies Cook: 15 minutes Store: 7 days in airtight container. Freeze well Ingredients 150g gluten

Unveiling our new look cafe and takeaway tea & cake bar at Glastonbury Festival 2015 in June is going to be exciting. The cafe has comfy seats for the weary and the muddy. Pretty tables, teapots and our beloved stripy china mugs. Serving proper tea and coffee plus the award-winning Honeybuns

Graham, our resident ornithologist, reports on the bird life here at Naish Farm: Spring has sprung well and truly, and things are really on the move with this spell of warm weather. Most of the frog spawn is turning into wriggling black mass of tiny tadpoles. The sky and hedgerows

This is a beautifully simple, Greek holidays inspired, side salad.Our second Honeybuns cook book will feature lots of gorgeous gluten free breads to serve alongside. Not long to wait as book 2 will be out Spring 2016. Serves 4-6 people.  Ingredients: 1x 440g tin of chickpeas, drained 1 x red