The best farm shops in North Yorkshire
4.6 from 470 reviews across 3 farms
Organised lists 3 farms in North Yorkshire, including 3 farm shops, 2 butchers and 1 raw milk farm. 2 deliver to your door.
4.6 from 470 reviews across 3 farms
Organised lists 3 farms in North Yorkshire, including 3 farm shops, 2 butchers and 1 raw milk farm. 2 deliver to your door.
Roots Farm ShopButcher in Northallerton4.6 (404 reviews)Roots Farm Shop is a farm shop, cafe and butchery at Home Farm in East Rounton, near Northallerton, set up to connect farming and food. The butchery centres on the farm's own home reared grass fed beef along with naturally reared, fully free range pork, and the shop works with producers across Yorkshire chosen for the quality of their produce and their ethical approach.
Shelves carry Wensleydale and other Yorkshire cheeses, free range dairy and eggs, preserves, chocolate, local beer and spirits, and seasonal fruit and vegetables such as Yorkshire rhubarb and asparagus. Open seven days, Monday to Saturday 9am to 5pm and Sunday 9am to 4pm.Farm Gate Farm ShopFarm shop in York4.9 (38 reviews)Farm Gate Farm Shop and Free Range Butchery is run by founders Steve and Christine Parker-Nicholls from their farm on Thornton Lane in Easingwold, near York. The butchery counter carries free range beef, lamb, pork, poultry and wild game, while the shelves hold artisan British cheese, organic unhomogenised milk, organic fruit and veg, deli food, handmade pies and freshly baked bread.
The on farm shop opens Friday and Saturday, 9am to 2pm, with click and collect from the farm Thursday to Sunday. Local delivery is free on orders over £20, and the award winning online shop ships nationwide across England and Wales.Lowfields Farm DairyRaw milk farm in Carnforth4.8 (28 reviews)Lowfields is a small family farm at Westhouse near Ingleton, on the edge of the Yorkshire Dales National Park, managed to increase biodiversity, create habitats for wildlife and improve soil health. In the on farm dairy the family make traditional farmhouse cheese from raw milk, using traditional bulk starters and natural rennet to an old Lancashire recipe that combines curd from multiple milkings.
The result is a rich, complex cheese quite unlike the modern mass produced kind. It is sold at the farm alongside raw milk, yoghurt, kefir and eggs, and the website lists the other places where you can buy their produce.Rebuilding the food system, from the farm up
